The Cheesecake Factory: Avocado Eggrolls

Cook Time: 20 minutes
Serves: 2 as an appetizer.


Menu Description: 
"Chunks of Fresh Avocado, Sun-Dried Tomato, Red Onion and Cilantro Deep Fried in a Crisp Chinese Wrapper."


Chef's Notes: Tips:
Tamarind pulp is a brown, sticky pulp that looks sot of like pureed prunes, and can be found in the spice section or near the ethnic foods -- or try a Middle Eastern market. The pulp sometimes contains the large seeds of the fruit, so be sure to remove them before measuring. If you can't find the tamarind, you can get by substituting smashed raisins or prunes.


Eggroll Ingredients:
1 large avocado
2 tablespoons chopped sundried tomatoes (bottled in oil)
1 tablespoon minced red onion
½ teaspoon chopped fresh cilantro
pinch salt
3 eggroll wrappers
1 egg, beaten
vegetable oil for frying

Dipping Sauce Ingredients:
¼ cup chopped cashews
⅔ cup chopped fresh cilantro
2 cloves garlic, quartered
2 green onions, chopped
1 tablespoon sugar
1 teaspoon ground black pepper
1 teaspoon cumin
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
½ teaspoon tamarind pulp
½ cup honey
pinch ground saffron
2 tablespoons olive oil


Procedure:
1. After you peel the avocado and remove the pit, dice it into bite size pieces.

2. In a small bowl, gently combine the avocado with the tomatoes, red onion, 1/2 teaspoon cilantro, and a pinch of salt. Be careful not to smash the avocado.

3. Prepare the eggrolls by spooning 1/3 of the filling into an eggroll wrapper. With the wrapper positioned so that one corner is pointing toward you, place the filling about 1 inch from the bottom corner and 1 inch from each side. Roll the bottom corner up over the filling, then roll the filling up to about the middle of the wrapper. Brush the remaining corners and edges of thewrapper with the beaten egg. Fold the left and right corners over the filling and "glue" the corners to the wrapper. Finish by rolling the wrapper and filling up over the top corner. Press on the wrapper to ensure it is sealed. Repeat these steps with the remaining two eggrolls and keep them covered in the refrigerator while you make the dipping sauce.

4. Prepare the sauce by combining the cashews, cilantro, garlic, green onions, sugar, black pepper, and cumin in a food processor or blender. Blend with short bursts until the mixture is well blended, and the cashews and garlic have been chopped into pieces about half the size of a grain of rice.

5. Combine the vinegars, honey, tamarind, and saffron in a small bowl. Heat the mixture for about 1 minute in a microwave, then stir until the tamarind pulp dissolves completely.

6. Pour the tamarind mixture into the blender or food processor with the cashew mixture and combine with short bursts (about 4 or 5).

7. Pour the blended sauce into a small bowl. Add the oil and stir by hand. Cover and refrigerate the sauce for at least 30 minutes before serving.

8. Heat oil in a deep fryer or a deep pan over medium heat. You want the oil to be deep enough to cover the eggrolls.

9. When the oil is hot, fry the eggrolls for 3 to 4 minutes or until golden brown. Drain on paper towels.

10. When the eggrolls can be safely touched, slice once diagonally across the middle of each one and serve them arranged around a sauce dish filled with the dipping sauce.




Restaurant: Cheesecake Factory
Recipe Type: Copycat
Recipe Author: Todd Wilbur
Book:  "Top Secret Restaurant Recipes"
Book Author: Todd Wilbur
Publisher:
Note: This was a recipe giveaway 6/24/2014
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.topsecretrecipes.com/Cheesecake-Factory-Avocado-Eggrolls-Copycat-Recipe.html

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