Cheesecake Factory’s Avocado Egg Rolls

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CheeseCake Factory Avocado Egg Rolls #copycat #recipe by the Novice Housewife

Before leaving for Canada, on a trip to my favorite antique place an hour away from where we stay, I got a good deal on a second hand copy of Todd Wilbur’s copycat recipes. The moment I got it I instantly bookmarked the recipes I wanted to try. One of the recipes I adapted for my Bruschetta post. The other, I am sharing today- Cheesecake Factory’s Copycat recipe for avocado egg rolls.

To be honest I have never tried the avocado egg rolls at the Cheesecake Factory. But the description of the recipe and the ingredients in its dipping sauce- tamarind, cashews, honey sure intrigued me to give it a try.

CheeseCake Factory Avocado Egg Rolls #copycat #recipe by the Novice Housewife

I made these egg rolls for the coffee I hosted the Friday that went and my friends really liked them. Then I made them again the next day and V really liked them. As for me, if something is fried, I always like it. Plus, I love avocado. And sun dried tomatoes. And tamarind based dipping sauces. Plus, I love it when things that I love come together pretty quickly as well. Bottom line, I love them!

There is hardly any prep required. The only part that I don’t like is the chopping of the onions- which left me in tears, like it always does. But besides that, the pre-prep is a breeze. And  you have delicious egg rolls in no time.

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July Recipe Swap: Vegetarian Spring Rolls

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 A new month and with it comes a new recipe swap.

This time Christianna of Burwell General Store  asked us to give our take on Oregon style coleslaw.

 

We have had a coleslaw recipe swap earlier as well. That time I had given an indo-chinese take on the recipe. This time too I am doing an Indo-chinese take on the recipe.

I don’t know why, but there is something about cabbage that always makes me think of chinese food. Maybe because of its use in chow mein noodles. Or in manchurian. Or in spring rolls.

Growing up I loved spring rolls. My mom would hardly make them at home, but we would get them at the Air Force Mess parties and I would always feast on them. The filling always comprised of cooked chow mein noodles mixed with finely chopped veggies like carrots, cabbage and bell peppers that were sauteed in soy sauce, vinegar and ginger garlic paste. The wrappers always made from scratch.

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