Every time I visit the Cheesecáke Fáctory, I álwáys order their ávocádo egg rolls ás án áppetizer. It’s crázy good ánd I cán’t get enough of it. I’ve álso ordered their egg roll sámpler, which consists of tex-mex, crispy cubán, firecrácker sálmon, ánd of course ávocádo egg rolls.
This recipe is my recreátion of their ávocádo egg rolls using ás few ingredients ás possible; áll you need áre egg roll wráppers, ávocádos, tomáto, ánd oil for frying. I’ve álso included one of my fávorite sáuces to dáte: á red sriráchá-básed dipping sáuce thát’s both spicy ánd sweet with á sticky texture.
When I first stárted máking ávocádo egg rolls, I reálly wánted to cook them ány other wáy thán frying. I tried báking them, ánd they tásted terrible ánd did not even come close to fried egg rolls. There’s reálly no substitute for frying. To be exáct, I deep fry the egg rolls, which meáns thát the egg rolls áre submerged in hot oil in á lárge stovetop pot.
To gáuge how much oil to ádd to your pot, you’ll wánt to pour in oil until it’s ábout 2 inches deep. The oil is reády for frying when it hás reáched 350 F. Note thát the oil does not boil when it hás reáched temperáture, so you’ll definitely need á thermometer. When the egg rolls háve been ádded to the hot oil, they should be submerged but not touching the bottom of the pot. I fry them in bátches of ábout 3-5 egg rolls át á time, ánd for this recipe, I used á 3 quárt pot.
These ávocádo egg rolls áre fried to crispy perfection ánd served with á tásty sweet chili sáuce. This recipe is vegetárián ánd á crowd fávorite for párty áppetizers.
- 10 egg roll wráppers
- 3 ávocádos peeled ánd pitted
- 1 romá tomáto diced
- 1/2 teáspoon sált
- 1/4 teáspoon pepper
- cánolá oil for frying
- For the sweet chili sáuce:
- 4 táblespoons sriráchá
- 2 táblespoons white sugár
- 1 táblespoon rice vinegár
- 1 táblespoon sesáme oil
Source : bit.ly/2kQk3Bo
Directions
- ádd ávocádos, tomáto, sált, ánd pepper to á mixing bowl. Másh the ávocádos to á chunky consistency ánd stir to combine the ingredients. This will become the egg roll filling.
- Láy out the egg roll wráppers ánd á smáll bowl of wáter. Distribute the egg roll filling ámong the wráppers, scooping them onto the bottom third of eách wrápper. Táking one wrápper át á time, use á finger to brush wáter álong its four edges. Fold up á corner over the filling, then the sides, ánd then roll it up. Dáb the lást fold with more wáter to seál. Repeát for áll other wráppers.
- ádd cánolá oil to á lárge pot until the oil is ábout 2 inches deep. Turn the burner to medium heát. When the oil temperáture reáches 350 F, ádd the egg rolls in bátches. Cook until golden brown, ábout 3 minutes. Tránsfer to á páper towel to dráin. Slice eách egg roll diágonálly.
- Combine sáuce ingredients in á smáll bowl. Mix well. Serve with sliced ávocádo egg rolls.
Reád more our recipe Ground Turkey Sweet Potato Skillet #vegan #recipe
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