CHEESECAKE FACTORY AVOCADO EGG ROLLS
Cheesecake Factory Avocado Egg Rolls are the perfect fresh avocado and sun dried tomato filled egg rolls with a bright cashew tamarind cilantro dipping sauce you love in the restaurant!
Provided by Sabrina Snyder
Categories Appetizer
Time 20m
Number Of Ingredients 8
Steps:
- Combine the avocados, sun-dried tomatoes, red onions, cilantro and salt in large bowl and lay out your egg roll wrappers on a tray.
- Brush the edges of the egg roll wrappers with the egg and fill with 3 tablespoons of filling each, then fold in the sides of the wrapper and roll closed, make sure there isn't extra air in the egg rolls as you wrap.
- Heat three inches of oil in a dutch oven to 375 degrees then fry the egg rolls for 3-4 minutes until golden brown then let cool on a metal cooling rack and serve with dipping sauce (recipe above).
Nutrition Facts : Calories 132 kcal, Carbohydrate 13 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 14 mg, Sodium 164 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
THE BEST AVOCADO EGG ROLLS
Avocado Egg Rolls are crispy on the outside with an avocado mixture inside that is bursting with flavor!
Provided by Alyssa Rivers
Categories Appetizer
Time 20m
Number Of Ingredients 9
Steps:
- In a large skillet heat the olive oil to medium high heat.
- In a medium bowl, add the avocado and mash to desired consistency. Add the onion, tomato, cilantro, garlic powder, lime juice and salt and pepper to taste.
- To make the egg rolls: Place the avocado mixture in the center of each wrapper. Using your finger, rub the edges with water. Bring the bottom edge of the wrapper and roll it tightly over the filling. Fold in the sides and continue to roll up the wrapper and press to seal. Repeat until you have used all of the wrappers.
- Add the. egg rolls to the hot oil and fry until they are golden brown on all sides for about 2-3 minutes. Remove with a metal tong onto a paper towel lined plate. Serve immediately with favorite dipping sauce.
Nutrition Facts : Carbohydrate 15 g, Protein 3 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 1 mg, Sodium 80 mg, Fiber 5 g, Sugar 1 g, Calories 187 kcal, ServingSize 1 serving
CHINESE EGG ROLLS
Categories Mushroom Pork Appetizer Fry Kid-Friendly Shrimp Carrot Gourmet Sugar Conscious Dairy Free Tree Nut Free Small Plates
Yield Makes about 24
Number Of Ingredients 19
Steps:
- Make filling:
- Stir together oyster sauce, soy sauce, sesame oil, sugar, and salt in a small bowl until sugar and salt are dissolved.
- Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat until hot but not smoking, then add 2 tablespoons peanut oil, swirling skillet to coat. Stir-fry ginger, garlic, and scallions until scallions are wilted, about 1 minute. Add celery, carrots, and mushrooms and stir-fry until vegetables are softened, 4 to 6 minutes. Push vegetables toward edge of skillet, then add shrimp to center and stir-fry until shrimp are just cooked through, 3 to 5 minutes. Add pork and oyster sauce mixture and stir together all ingredients in skillet until combined. Season with salt and transfer to a large shallow bowl. Cool, stirring occasionally, about 30 minutes.
- Make egg rolls:
- Gently peel apart wrappers to separate if necessary (wrappers may not be perfectly square).
- Put 1 wrapper on a work surface, arranging wrapper with a corner nearest you and keeping remaining wrappers covered with plastic wrap. Stir filling, then spread a scant 1/4 cup filling horizontally across center of wrapper to form a 4-inch log. Fold bottom corner over filling, then fold in side corners. Brush top corner with egg and roll up wrapper tightly to enclose filling, sealing roll closed with top corner. Transfer roll, seam side down, to a paper-towel-lined baking sheet and loosely cover with plastic wrap. Make more egg rolls in same manner, transferring to baking sheet as formed (you may have some filling left over).
- Put oven rack in middle position and preheat oven to 250°F. Line a large colander with paper towels. Heat 1 inch peanut oil in a 5- to 6-quart wide heavy pot until it registers 350°F on thermometer, then fry 4 or 5 egg rolls (don't crowd pot), turning with a slotted spoon, until golden brown, 3 to 5 minutes. Transfer with slotted spoon to colander and drain rolls upright 2 to 3 minutes, then keep warm on a rack set on a large baking sheet in oven. Fry remaining egg rolls in batches, transferring to colander and then to rack in oven.
SOUTHWESTERN EGG ROLLS WITH AVOCADO CILANTRO SAUCE
Mix a blend of Southwestern-style ingredients to make a non-traditional egg roll that excites the palate from Chungah Rhee of Damn Delicious. The cilantro sauce takes the flavors to the next level.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 40m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F. Line a large baking pan with Reynolds Wrap® Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
- Combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
- Mash avocados using a potato masher. Add black beans, corn, tomato, lime juice, chili powder, cumin and salt and pepper and gently toss to combine.
- Place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
- Place egg rolls on the prepared baking dish. Lightly coat with nonstick spray.
- Place into oven and bake until golden brown and crisp, about 18 to 20 minutes.
- Serve immediately with cilantro dipping sauce.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 25.2 g, Cholesterol 6.2 mg, Fat 12.7 g, Fiber 8.5 g, Protein 6.3 g, SaturatedFat 2.8 g, Sodium 384.8 mg, Sugar 1.7 g
AVOCADO EGG ROLLS WITH SWEET CILANTRO DIPPING SAUCE
Make and share this Avocado Egg Rolls With Sweet Cilantro Dipping Sauce recipe from Food.com.
Provided by gailanng
Categories Avocado
Time 35m
Yield 6 large rolls
Number Of Ingredients 18
Steps:
- In food processor, or by hand, finely dice tomatoes, onion and cilantro.
- Gently stir together avocado, salt, and tomato mixture. Distribute filling evenly in a line on bottom third of each egg roll wrapper.
- Position a wrapper so a corner is pointing toward you; fold the bottom corner up over the filling. Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over and press to seal. Repeat with remaining wraps.
- Heat 2-3 inches of oil to 350 degrees Cook egg rolls for 3-4 minutes or until golden brown. Drain on paper towels. Slice rolls on the diagonal and serve hot with cilantro sauce.
- To Make Sweet Cilantro Dipping Sauce: Put all ingredients except olive oil into a blender or food processor. Blend until well pureed. Stream in olive oil. Refrigerate until ready to use.
CILANTRO DIPPING SAUCE
I love cilantro and was transported when a friend served Carribean Shrimp Kebabs with this dipping sauce. The shrimp was great but the sauce was exquisite. Enjoy.
Provided by Omm6806
Categories < 15 Mins
Time 5m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- Combine all ingredients in a blender/food processor and puree until smooth.
- Season with coarse salt and ground pepper.
Nutrition Facts : Calories 454.4, Fat 39.9, SaturatedFat 6, Cholesterol 42, Sodium 966.7, Carbohydrate 19.4, Fiber 1.6, Sugar 6.7, Protein 1.7
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