Avocado Egg Rolls

One of my favourite lunch spots in Windsor during University was Chanosos, an Asian-fusion joint that specialized in make-your-own stir fries. This is back in the early 2000s, when fusion was the height of innovative cuisine. The stir fries were only ok. The real draw was the avocado egg rolls. Deep fried deliciousness with a sweet tart dipping sauce. When the restaurant closed after 20 years I despaired. For years my cravings for those egg rolls went unanswered. I tried to recreate them unsuccessfully. I went so far as to ask former servers for the recipe. No luck. And then one blessed day I learned that the Cheesecake Factory made the exact same appetizer! With copy cat recipes available! For anyone else missing Chanosos- here you go. You’re welcome!

The dipping sauce is quite sweet. I have already cut back on the amount of honey, but if you find it too sweet, feel free to use only a 1/4 cup. I use unsalted cashews for this recipe. If you have salted, make sure to omit the additional salt in the dip. Make sure not to mash the avocado. We are after small chunks here not guacamole.

First time frying? Check out these helpful hints!

Avocado Egg Rolls

Makes 12-14 Egg Rolls

Egg Rolls:
4 large Haas avocadoes, peeled, pitted & diced
1/2 cup sun-dried tomatoes, chopped
1/4 red onion, minced
2 Tbsp cilantro, chopped1/2 tsp kosher salt
14 egg roll wrappers
1 large egg, beaten
vegetable or canola oil, for frying

Tamarind Cashew Dipping Sauce:
1 tsp tamarind pulp
2 Tbsp distilled white vinegar
1/3 cup honey
1/2 cup fresh cilantro
1/4 cup green onions
1/4 cup raw, unsalted cashews
1/4 cup olive oil
1 Tbsp sugar
1/2 tsp kosher salt
1/2 tsp coarse ground black pepper

Combine the tamarind pulp, vinegar, and honey in a microwave-safe bowl. Heat on high for 30 seconds to 1 minute, until the tamarind pulp is softened. Remove any pits from the tamarind pulp.

Combine the honey mixture and the remaining ingredients in a food process or blender. If needed, stir in more olive oil to thin it out.

Combine the avocados, sun-dried tomatoes, red onions, cilantro and salt in a large bowl. Beginning with 4 egg roll wrappers, lay the wrappers on the counter with one of the points facing you. Brush the top edges with the egg. Place 3-4 Tbsp of filling in the center of each wrapper. Fold the bottom corner up, 1/4 of the way over the filling. Roll up the two sides and then roll upwards towards the top, fold the top corner over and press to seal. Try to avoid any air bubbles. Repeat with the remaining egg roll wrappers.

Heat three inches of oil in a Dutch oven or large heavy bottomed saucepan to 375 F. Fry the egg rolls in batches for 3-4 minutes or until gold brown. Let them cool on a cookie tray lined with paper towels while you fry the remaining egg rolls. Serve immediately with the dipping sauce.