This Little Miggy Stayed Home: Good Eats

Tuesday, November 27, 2007

Good Eats

A while ago hubby and I went to dinner at the Cheesecake factory. At the recommendation of our server we tried their Avocado Egg Rolls. They were good. Like, really good. It's become a standard part of our meal when we go there now. (Which would be one other time that we' went, for a grand total of 2 times.) We really wanted to try and make avocado egg rolls of our own . . . looked easy enough. So I found a copycat Cheesecake Factory's avocado egg roll recipe online and we made them last night and . . . they . . . were . . . FANTASTIC. I thought I'd share the recipe with y'all. They're actually pretty easy to make, the hardest part was finding all the ingredients. I'm not saying they taste exactly the same, but they were delicious.

dipping sauce

3-4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey
1 pinch powdered saffron
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/4 cup olive oil

egg rolls

1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes packed in oil, chopped
1 tablespoon minced red onions
1/2 teaspoon fresh cilantro, chopped
1 pinch salt 3 egg roll wraps
1 egg, beaten

  1. Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
  2. Stir until tamarind is dissolved.
  3. In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
  4. Pour mixture into a bowl and stir in oil.
  5. Refrigerate until ready to use.
  6. Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
  7. Distribute filling evenly onto center of each egg roll wrapper.
  8. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
  9. 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.
  10. Repeat with remaining wrappers.
  11. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
  12. Drain on brown paper bags.
  13. Slice egg rolls diagonally across middle and serve with prepared dipping sauce!
  14. ENJOY!

*Some notes that might make it easier*

--I used apple cider vinegar for both vinegar portions. It turned out fine.
--We searched high and low for powdered Saffron (it's a hard spice to find and the worlds most expensive spice, I might add). When we finally made the recipe we realized that it only called for a "pinch" of Saffron. I'm thinking we could have gone without.
--I read one review where someone tried to make this 'low fat' by baking the rolls but said they turned out terrible. However, another reviewer said he drizzled them with olive oil and then baked them and they turned out great. Try this at your own risk.

Good luck.


  1. is this picture the rolls you made or the restaurants?


    avocados are so stinkin' expensive out east.

    That reminds me of a funny story. My friend asked for avocado on a sub sandwich out here (I think is was in NYC actually) and the guy said to her, "where do you think you are, California?"


  2. I got the picture off some random site--I think someone took a photo of them at the restaurant.

    That's a funny story.

  3. I've had those at Cheesecake Factory and they are to die for. You really can't go wrong with any dish that's got massive amounts of avocado.

  4. I am all over this recipe. Thanks! I love Cheesecake Factory. Fortunately, avocados aren't that expensive here in California . I don't know what I would do without them :) have you tried the Buffalo Blasts there? Those are soooo good also.

  5. I'm seriously impressed that you would try these!
    Just WOW.