Avocado Egg Rolls
like a popular cheesecake restaurant's

Prep. Time: 0:30
Serves: 2-4

1 Tbls. white vinegar
1 tsp. balsamic vinegar
1/2 tsp. tamarind pulp - see "Notes" below
1/2 cup honey
1 pinch ground saffron
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 cloves garlic
2 green onions
1 Tbls. granulated sugar
1 tsp. ground black pepper
1 tsp. ground cumin
1/4 cup olive oil
1 lrg. avocado - peeled, pitted, diced
2 Tbls. sun-dried tomatoes in oil - chopped
1 Tbls. minced red onion
1/2 tsp. chopped fresh cilantro
1 pinch salt
3 egg roll wrappers
1 egg - beaten

-In a microwave-safe bowl, stir together vinegars, tamarind, honey, and saffron; microwave for 1 minute; stir until tamarind is dissolved.
-Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin in a blender.
-Pour mixture into a bowl and stir in oil; refrigerate until ready to use.
-Gently stir together avocado, tomatoes, onion, 1/2 tsp. cilantro, and salt.
-Distribute filling evenly onto 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; roll up from side to side; fold top corner over all and press to seal; repeat with remaining wrappers.
-Deep-fry egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
-Drain on brown paper bags.
-Slice egg rolls diagonally across middle and serve with prepared dipping sauce.

Notes: Tamarind pulp can be purchased at many large supermarkets in the ethnic food aisle.

Make It A Meal: Serve an appetizer before Curry Chicken

(4) Visitor Comments:

• Awesome! Didn't have any tamarind pulp, but these were still great!!! Thank you!

• These were superb! I made them for Valentine’s Day dinner as an appetizer. I substituted 2 tsp. tamarind chutney for tamarind pulp, since I couldn’t find the pulp. The dipping sauce really makes these special.

• The use of honey in this recipe is too overpowering. To make the dipping sauce more like the restaurant's, I substituted light Karo syrup for the honey.

• If you follow this recipe exactly, you will get the EXACT recipe that tastes like the restaurant. Superb!

Do not reprint, publish, or display content within this site without permission from the Webmaster
unless for personal use. Copyright © 2003-2012 All Mixed Up, Ltd. All Rights Reserved.