Cheesecake Factory Recipe Hack – Avocado Eggroll
Whenever I visit the Cheesecake Factory, the Avocado Eggrolls are an absolute must. Just like at the restaurant – when you make these at home – you will be fighting for the last one!!!
- 1 cup vegetable oil
- 3 avocados (halved, peeled and seeded)
- 1 roma tomato (diced)
- 1/4 cup red onion (diced)
- 2 tbsp chopped fresh cilantro leaves
- juice of 1 lime
- kosher salt and freshly ground black pepper (to taste)
- 8 egg roll wrappers
For the cilantro dipping sauce
- 3/4 cup fresh cilantro leaves, loosely packed
- 1/3 cup sour cream
- 1 jalapeno (seeded and deveined, optional)
- 2 tbsp mayonnaise
- 1 clove garlic
- juice of 1 lime
- kosher salt and freshly ground black pepper (to taste)
- To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
- Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
- In a medium bowl, gently mash avocados using a potato masher. Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine.
- Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
- Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
- Serve immediately with cilantro dipping sauce.
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