Wednesday, March 11, 2009


If you've ever had the Cheesecake Factory Avocado Eggrolls, I'm sure you'll agree...these are SO yummy.

Which is why I was quite excited to find this website today: The Secret Recipe Blog. They feature lots of recreated recipes for favorite selections from restaurants and brands that we know and P.F. Changs, Macaroni Grill, Baskin-Robbins, Panera Bread, etc. This is where I found the recipe for this new favorite of mine!

I haven't made these yet...(I'm trying to abide by the Weight Watchers point system...and I have a feeling that these would take up MOST of my points!) But once I've reached my goal, you can be sure I'll try this out!

"Copycat" Avocado Eggrolls
**For a low fat version, drizzle them with a little bit of olive oil and bake them in a 400 degree oven.

2-4 servings

Egg Rolls
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes, chopped
1 tablespoon finely chopped red onions
1/2 teaspoon fresh cilantro, chopped
1 dash salt
4 egg roll wraps (can also use won ton wraps)
1 egg, beaten
Oil for deep-frying

Dipping Sauce
1/4 cup olive oil
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey (I use slightly less)
1 pinch turmeric
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin

Dipping Sauce
1. Combine vinegars, honey, tamarind, and saffron in a microwave safe bowl. Stir until tamarind is dissolved completely.
2. Microwave for 1 minute.
3. Using a blender, Puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.5. Cover and refrigerate until ready to use.

Egg Rolls
1. Stir together avocado, tomatoes, onion, cilantro, and salt.
2. Distribute filling evenly on the center of each egg roll wrapper.
3. Fold one corner up, 1/4 of the way over the filling.
4. Brush the remaining corners and edges with beaten egg, roll up the left and right side, then fold top corner over all and press to seal.
5. Repeat with the remaining wrappers.
6. Deep-fry the egg rolls in 375 degree oil for 3-4 minutes, or until browned.
7. Drain on paper towels.
8. Slice egg rolls diagonally in half and serve with the prepared dipping sauce.


diane reeves said...

that sounds so good! I just made the spaghetti pie recipe you shared. It was so good! Emma even requested if for lunch the next day...anything that beats a pb&j sandwich is a winner for sure.

2dayisgood said...

i fell in love with these at cheesecake factory a couple of years ago and then found the recipe. they are very yummy. one tip i would pass along--i made them with regular egg roll wrappers from wal-mart and they were good, but i think they would have been better if i had gotten them at an actual asian market--they are much thinner and get crisper. i just happened on your blog after you won the blog makeover from fabulous k. Congrats!!


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