Copycat Cheesecake Factory Avocado Cones +video

On Mar 23, 2018

Copycat Cheesecake Factory Avocado Cones +video

These Cheesecake Factory Avocado Egg Rolls are a delicious copycat recipe for this delicious restaurant appetizer that everyone loves!

Go to the party and get some fried zucchini, cream cheese bean dip, mini pizzas and these avocado omelettes! ! ! ! They are fragrant and delicious! !

my family loves appetizers

I’ve blogged about this before, but we do it all the time and have it for dinner as an appetizer more than once! This is one of our all time favorites.

If you’ve been to the Cheesecake Factory, you’ve probably tried their avocado omelettes. If you haven’t already, you really should try them because they are absolutely heaven! My family found a copycat recipe that we all love and use now. It’s super easy and the end result is AH-MAZING!

We love going out to eat, but are so glad we can now make one of our favorite appetizers at home. Trust me, if you love avocados and omelettes, then you’ll love this recipe!

How to Make Avocado Egg Rolls

Once you do these, you realize how easy they are. It’s easier to bring a child or spouse to help put together an assembly line.

Stir. In a bowl, whisk together vinegar, honey, and saffron. Heat in the microwave for a minute.

purée. Puree this mixture in a blender and add cashews, 2/3 cup cilantro, garlic, sugar, pepper and cumin. Pour into a bowl and add oil. Stir and refrigerate.

full. In a bowl, whisk together avocado, tomatoes, 1 teaspoon. parsley and salt. Add ⅓ of the mixture to the center of each egg roll wrapper.

fold. Position the wrapping paper so that the corners point towards you. Fold the bottom corners up onto the filling. Fold the remaining corners up onto the filling and brush the corners with an egg to secure in place. Roll up from the bottom and fold the top corners all over. Seal with egg and repeat with remaining wrapper.

saute. Omelette for 3-5 minutes or until golden brown. Serve with dipping sauce.

These are great dipped in homemade ranch dressing, cilantro ranch dressing, or just as it is.

Tips and Variations

cooking:

We are fry They are in this recipe. Just make sure the oil covers the bottom of the pan and that the oil is hot enough to fry and give them a nice color, but not too hot or it will burn them!
If you want, you can bake Place them at 425 degrees for about 20 minutes until they are golden brown. This is definitely a healthier option as it doesn’t involve all the added oils.
warm up Air fryer to 400°F. Spray the outside of the egg rolls with cooking spray before placing them in the air fryer. Cook for 7-8 minutes, turning them halfway through.

Ripe avocados: Avocados ripen after being picked. If you want to make this recipe right after purchasing an avocado, choose avocados that are dark green and soften slightly when pressed. If you have hard avocados, you will need to wait until they are ripe before using them. To speed up the ripening process, we recommend placing unripe avocados with apples or bananas in a kraft paper bag for two to three days until they are ripe.

How to store

shop Wrap leftover egg rolls in plastic wrap and store in an airtight container in the refrigerator for 2-3 days, or up to 3 months in the refrigerator.

freeze before they are cooked. Assemble the egg rolls according to the directions, but do not fry them. Instead, wrap each roll tightly in plastic wrap and freeze. You can let them thaw slightly or freeze cooked.

Reheat. If you have leftovers in the fridge and want to finish off your delicious meal, I recommend popping them in the oven to keep them crisp while reheating. Cover a baking sheet with foil and place in a 450 degree oven for about 5 minutes per side. Then let it sit for 2 minutes to avoid burning your tongue.

For more delicious egg rolls, try:

Course Appetizers

American food

Prep time 15 minutes

Cook Time 3 minutes

Total time 18 minutes

Serves 3 egg rolls

Calories 439 kcal

by Lil’ Luna

3 egg roll wrappers
3 large avocados
3 tablespoons sun-dried tomatoes, packed in oil
3 teaspoons fresh chopped cilantro
1 teaspoon garlic salt
1 egg

dipping sauce

1/4 teaspoon white vinegar
1 teaspoon balsamic vinegar
1/2 cup honey
1 pinch saffron powder
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 cloves garlic
1 tablespoon sugar
1 teaspoon pepper
1 teaspoon ground cumin
1/4 cup olive oil

In a bowl, whisk together vinegar, honey, and saffron.Microwave for one minute
Puree this mixture in a blender and add cashews, 2/3 cup cilantro, garlic, sugar, pepper and cumin. Pour into a bowl and add oil. Stir and refrigerate.
In a bowl, whisk together avocado, tomatoes, 1 teaspoon. parsley and salt. Add ½ of the mixture to the center of each egg roll wrapper.
Position the wrapping paper so that the corners point towards you. Fold the bottom corners up onto the filling. Fold the remaining corners up onto the filling and brush the corners with egg to secure in place. Roll up from the bottom and fold the top corners all over. Seal with egg and repeat with remaining wrapper.
Omelette for 3-5 minutes or until golden brown.
Serve with dipping sauce.

For more delicious avocado game day recipes, be sure to check out Game Day Recipes. Avocados from Mexico make many delicious appetizers.

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