Cheesecake Factory Avocado Egg Rolls

Cheesecake Factory Avocado Egg Rolls

Just like the restaurant-version, except it’s so much cheaper to make right at home and it tastes a million times better too!

Preparation time: 15 minutes
Cooking time: 5 minutes
Serves: 8

Ingredients
1 Cup Vegetable Oil
1 Roma tomato (Diced)
1 Avocado (Halved, peeled and seeded)
1 Red onion (Diced )
2 Tablespoon (tbsp)
Cilantro leaves (Chopped fresh )
Juice of 1 lime
Kosher Salt (To taste)
Freshly ground black pepper (To taste)
8 Egg roll wrappers
3/4 Cup Fresh cilantro leaves (Loosely packed, FOR THE CILANTRO DIPPING SAUCE)
1/3 Cup Sour Cream (FOR THE CILANTRO DIPPING SAUCE)
1 Jalapeños (Seeded, deveined, optional,FOR THE CILANTRO DIPPING SAUCE)
2 Tablespoons Mayonnaise (FOR THE CILANTRO DIPPING SAUCE)
1 Clove Garlic (FOR THE CILANTRO DIPPING SAUCE)
Juice of 1 lime (FOR THE CILANTRO DIPPING SAUCE)
Kosher Salt (To taste, FOR THE CILANTRO DIPPING SAUCE)
Freshly ground black pepper (To taste, FOR THE CILANTRO DIPPING SAUCE)

PreparationTo make the cilantro dipping sauce, 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.
Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
In a medium bowl, gently mash avocados using a potato masher. Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine.

Working one at a time, 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.
Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.

Serve immediately with cilantro dipping sauce.