Just a couple days ago, I posted a recipe for lemongrass steak banh mi, one of my new favorite sandwiches. The sandwich is filling by itself but if you really want to take it over the edge, serve it with avocado egg rolls. This idea is inspired by the Cheesecake Factory’s egg rolls with my own twist. The original recipe fills the egg rolls with avocado and sun-dried tomato and is served with a tamarind cashew dipping sauce. I took the egg rolls into a Mexican-Asian route, adding corn and cilantro to the egg rolls and served them with a sweet chili sauce. The egg rolls are so delicious themselves, you really can’t go wrong with any variation of the recipe!
**Helpful tips and common mistakes
I’ve experimented with many different egg rolls before, from lumpia egg rolls to shrimp egg rolls to creamy chicken egg rolls; no matter the filling, they always turn out delicious. I mean, how can you go wrong with fried crispy egg rolls dipped in a complimentary sauce?
I made avocado fries before and they were divine; knowing that fried avocado works was a sure sign that this appetizer would be a success. I chose to cut the avocado into chunks but mashing the avocado would also work. By mashing the avocado, you’ll get a creamier consistency as opposed to chunks of avocado.
When wrapping the egg rolls, keep the other egg roll wrappers covered to prevent them from drying out. Fold the wrapper as you would an envelope, keeping the filling tight in the middle.
To ensure the egg rolls stay sealed, brush egg wash around the edges.
At this point, you can either freeze the egg rolls, keeping them spaced apart, or fry immediately. I found that freezing the egg rolls does help keep the egg rolls sealed while frying, but they do take longer to cook.
As expected, these avocado egg rolls were divine. The creamy avocado with the sweet corn encased in a crispy shell, then dipped in a sweet chili sauce is just too good to be true. I haven’t tried Cheesecake Factory’s version, but after trying these, I know they’re a sure winner!
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