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Avocado Egg Rolls like a popular cheesecake restaurant's

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

1 Tbls. white vinegar
1 tsp. balsamic vinegar
1/2 tsp. tamarind pulp
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.

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