Delicious! Tasted just like the restaurant. Wish I would have remembered that they serve it with those fried rice noodles on top! I had a hard time finding the tamarind pulp and saffron. Finally ended up at a huge Asian market and had success. The tamarind pulp is in a bag in the freezer section. And we paid $10 for 1.2 grams of saffron. I would say it is equal to 4 "pinches". Pretty pricy. I have enough to make the sauce 3 more times though! I used 6 avocados, and I ended up with 8 eggrolls. I might have filled them more, but they seemed the right size. I was expecting a lot more eggrolls though, since the recipe calls for 1 avocado and it makes 3 eggrolls.

I tried these once on a family vacation and loved them. I was so dissappointed that we did not have a Cheesecake Factory back home. Then I found this recipe, which me and my entire family love. When we finally traveled again I was excited to have the "real deal" again at the restaurant, but found that they don't taste nearly as good. Great recipe! I make it whenever I can find tamarinds.



3 large avocados, diced
½ cup zesty sun dried tomatoes, I used the dried kind (not jarred in oil) to avoid added moisture
¼ cup chopped cilantro
½ teaspoon salt
9 egg roll wraps
1 egg slightly beaten
oil for frying

2 teaspoons white vinegar
1 teaspoon balsamic vinegar
½ cup honey
1 pinch powdered saffron
½ cup chopped cashews
⅔ cup fresh cilantro
2 garlic cloves
1 Tablespoon sugar
1 teaspoon black pepper
1 teaspoon cumin
¼ cup olive oil


  • Pour enough oil into a deep sauce pan so that it is about 2 inches deep. Heat oil on medium heat for about 7 minutes.
  • In a medium mixing bowl combine avocado, tomatoes, cilantro and salt. Add about ¼ to ⅓ cup of avocado mixture onto the center of each egg roll wrapper. Make sure the corner of the wrapper is facing you. Fold the bottom corner up over the top of the filling. Fold the remaining corners over the filling and brush the corners with the egg to seal the egg roll. Make sure you cannot see any avocado mixture.
  • Fry in oil for 3 to 4 minutes or until golden brown flipping to evenly cook on each side.
  • Serve with dipping sauce.

  • In a microwavable-safe bowl combine both vinegars, honey, and saffron.
  • Microwave on high for 1 minute.
  • In a blender, puree honey mixture, cashews, cilantro garlic, onions, sugar, pepper and cumin.
  • Pour into a small dish and stir in olive oil.
  • Refrigerate until ready to use.

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