Crispy avocado egg rolls filled with creamy avocado, sun-dried tomatoes, and cilantro, served with a tangy cashew-cilantro dipping sauce.

Scale

3 large avocados, peeled, pitted, diced

8 tbsp sun-dried tomatoes, drained and chopped

3 tbsp minced red onion

2 tbsp chopped fresh cilantro

1/4 tsp salt

1 package egg roll wrappers

1 egg, beaten

Dipping Sauce:

4 tsp white vinegar

1 tsp balsamic vinegar

1/2 cup honey or maple syrup

1/4 tsp saffron powder

1/2 cup chopped cashews

1 cup fresh cilantro

2–4 garlic cloves

2 green onions

1 tbsp sugar

1 tsp black pepper

1 tsp cumin

1/2 cup olive oil

1. Mix avocados, sun-dried tomatoes, onion, cilantro, and salt.

2. Lay out wrappers, add filling, brush edges with beaten egg, roll, and seal.

3. Heat oil to 375°F and fry rolls 3–4 minutes until golden.

4. Mix vinegars, saffron, and honey; microwave 1 minute.

5. Blend with remaining sauce ingredients until smooth.

6. Serve hot rolls with dipping sauce.

Keep the rolls covered while wrapping.

Fry in small batches for even cooking.

Serve immediately for best texture.

Keywords: avocado egg rolls, cheesecake factory copycat, vegetarian snack, dipping sauce