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

Ingredients

• 1 cup vegetable oil
• 3 avocados, halved, peeled and seeded
• 1 roma tomato, diced
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro leaves
• Juice of 1 lime
• Kosher salt and freshly ground black pepper, to taste
• 8 egg roll wrappers

Cilantro Dipping Sauce

• 3/4 cup fresh cilantro leaves, loosely packed
• 1/3 cup sour cream
• 1 Jalapeño, seeded and deveined, optional
• 2 tablespoons mayonnaise
• 1 clove garlic
• Juice of 1 lime
• Kosher salt and freshly ground black pepper, to taste

Tamarind Dipping Sauce

• 1/4 cup olive oil
• 4 teaspoons white vinegar
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon tamarind pulp
• 1/2 cup honey
• 1 pinch turmeric
• 1/2 cup chopped cashews
• 2/3 cup fresh cilantro
• 2 garlic cloves
• 2 green onions
• 1 tablespoon granulated sugar
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin

Preparation

Tamarind Dipping Sauce

1. Combine white vinegar, balsamic vinegar, honey, and tamarind in a microwave safe bowl. Stir together until tamarind is dissolved.
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.

Cilantro Dipping Sauce

1. To make the cilantro dipping sauce, combine cilantro, sour cream, Jalapeño, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste.
2. Set aside.

Avacodo Egg Rolls

1. Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
2. 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.
3. 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.
4. 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.
5. Serve immediately with cilantro dipping sauce.