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Ingredients23 m servings 275 cals
Original recipe yields 3 servings (3 egg rolls)
- Combine avocado, sun-dried tomatoes, red onion, cilantro, and salt in a bowl; mix gently to avoid mashing the avocado.
- Position egg roll wrappers on a flat work surface so that 1 corner is pointing toward you. Place 1/3 of the avocado mixture 1 inch from the bottom corner and sides of each wrapper; wrap up halfway. Brush the exposed corners and edges of the wrappers with beaten egg; roll up completely. Press down lightly on rolls to ensure they are sealed.
- Heat oil in a deep-fryer or large saucepan over medium heat. Fry egg rolls until golden brown, 3 to 4 minutes. Drain on paper towels.
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Per Serving: 275 calories; 23.6 g fat; 14.2 g carbohydrates; 5 g protein; 63 mg cholesterol; 140 mg sodium. Full nutrition
ReviewsRead all reviews 2
I have never been to The Cheesecake Factory so I cannot compare but these were good. The recipe doesn't mention it but I definitely think they need a dipping sauce. I used sweet chili sauce and ...