Avocado Egg Roll

Description:

The famous Cheesecake Factory dish which me and my husband are in love with. Tried this home and it came out exactly same.
P.S.- It’s vegan

Ingredients:

For egg rolls:

• 2 ripe avocados (peeled,pitted,diced)
• ¼ cup tomatoes chopped
• ¼ cup onions
• 2 tbsp cilantro
• ¼ tsp salt
• 5 egg roll wraps
• 2 tbsp Water

For dipping sauce:

• 4 tsp white vinegar
• ½ cup honey
• ¼ tsp powdered saffron
• ¼ cup chopped cashews
• 1 cup fresh cilantro
• 2 green onions (chopped)
• 1 tbsp white granulated sugar
• ½ tsp ground black pepper
• ½ cup olive oil (more if needed)
• 1 tsp tamarind pulp
• ½ tsp salt

Procedure:

For egg roll:

In a large bowl, gently stir together diced avocados, chopped tomatoes, onion, cilantro, and salt. Place one egg roll on a cutting board, so that a corner is pointing toward you. Apply water with brush on the edges of the wrapper. Place 2 tbsp avocado filling evenly onto the center. Wet sides of wrap with water using brush. Fold the bottom corner up, then fold in from the sides,then fold the top corner over all and press to seal. Wrap remaining rolls like this. Add oil to a deep pan over medium-high heat. Add enough oil to submerge a batch of avocado egg rolls. Once oil gets heated, deep fry the egg rolls in batches, for about 3-4 minutes, until golden brown. Remove rolls from oil and place on paper towels to drain excess oil. Serve with the dipping sauce.

For dipping sauce:

Mix vinegar, honey and saffron powder together and microwave it for 1 min and keep aside. Then add remaining ingredients in the food processor and blend it together but not smooth. Combine both the mixtures together in a bowl.

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