I remember having my first avocado rolls at the Cheesecake Factory when I was in high school back in the early 2000 and I fell in love. Every time I come to Cheesecake Factory, which is not often, I always get the avocado rolls. It is truly the original avocado toast. The key is the dipping sauce. By making this at home, not only can you cut down the calories, but also make it with plant-based ingredients.
- 1 large peeled and chopped avocado
- 2 tablespoons chopped sun-dried tomatoes
- 1 tablespoon minced red onion
- 1⁄2 teaspoon chopped cilantro
- Salt for flavoring
- 3 egg roll wraps
- 1 beaten egg
- 3 -4 teaspoons white vinegar
- 1 teaspoon balsamic vinegar
- 1⁄2 teaspoon tamarind pulp
- 1⁄2 cup organic raw honey (optional)
- 1 pinch powdered saffron
- 1⁄2 cup chopped cashews
- 2⁄3 cup fresh cilantro
- 2 garlic cloves
- 2 green onions
- 1 tablespoon granulated sugar
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1⁄4 cup olive oil
- Combine the vinegars, tamarind, honey, and saffron in a mixing bowl, and microwave for 1 minute.
- Take out and stir until all ingredients in the tamarind mixture are well mixed.
- In a blender, puree the tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
- Pour mixture into a bowl and stir in oil.
- Refrigerate this mixture for the dipping sauce.
- Mix the avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt in a bowl.
- Combine this mixture filling onto the center of each egg roll wrapper.
- Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
- Brush remaining corners and edges of the wrapper with egg (or water), roll up from side to side, fold top corner over all and press to seal.
- Repeat with the other egg roll wrappers.
- Deep-frying the egg rolls in 375F oil for 3-4 minutes or until golden brown.
- Drain on paper towels to remove oil.
- Cut diagonally (see picture) and serve with dipping sauce.