Copycat Cheesecake Factory™ Avocado Egg Rolls

Ingredients

Sauce

1/2

cup lightly packed cilantro leaves

2

tablespoons raw cashews

2

tablespoons water

1

clove garlic

4

teaspoons sugar

1

tablespoon honey

1

tablespoon grapeseed or canola oil

1/2

teaspoon Worcestershire sauce

1/8

teaspoon ground cumin

1/8

teaspoon ground coriander

1/8

teaspoon salt

Egg Rolls

Oil for frying

2

medium avocados, pitted, peeled and diced

1

tablespoon chopped sundried tomatoes

1

tablespoon finely chopped red onion

1

tablespoon finely chopped fresh cilantro

1

teaspoon lemon juice

1/2

teaspoon salt

1

egg

1

tablespoon water

6

egg roll skins

Steps

• 1

  In blender, place Sauce ingredients. Cover and blend 1 to 2 minutes, scraping down sides several times, until nearly smooth. Set aside.
• 2

  In deep fryer or 4-quart Dutch oven, heat 3 to 4 inches of oil to 350°F.
• 3

  In medium bowl, mix avocados, tomatoes, red onion, 1 tablespoon cilantro, the lemon juice and 1/2 teaspoon salt; stir to completely blend.
• 4

  In small bowl, beat egg and water. Place 1 egg roll skin on work surface with one corner facing you. Brush 1/2-inch border of skin with egg mixture. Spoon about 1/4 cup avocado filling in middle. Fold corner facing you over filling, tucking point under. Fold in, and overlap right and left corners. Gently roll egg roll toward remaining corner, and press to seal. Repeat with remaining egg roll skins and filling.
• 5

  Fry egg rolls, 3 at a time, in hot oil 3 to 5 minutes, turning once, until golden brown. Drain on paper towels. Cut egg roll in half on the bias. Serve with sauce.