CHEESECAKE FACTORY AVOCADO EGG ROLLS

INGREDIENTS:

• 1 cup vegetable oìl
• 3 avocados, halved, peeled and seeded
• 1 Roma tomato, dìced
• 1/4 cup dìced red onìon
• 2 tablespoons chopped fresh cìlantro leaves
• Juìce of 1 lìme
• Kosher salt and freshly ground black pepper, to taste
• 8 egg roll wrappers

FOR THE CILANTRO DIPPING SAUCE

• 3/4 cup fresh cìlantro leaves, loosely packed
• 1/3 cup sour cream
• 1 jalapeno, seeded and deveìned, optìonal
• 2 tablespoons mayonnaìse
• 1 clove garlìc
• Juìce of 1 lìme
• Kosher salt and freshly ground black pepper, to taste
  

DIRECTIONS:

1. To make the cìlantro dìppìng sauce, combìne cìlantro, sour cream, jalapeno, mayonnaìse, garlìc and lìme juìce ìn the bowl of a food processor; season wìth salt and pepper to taste. Set asìde.
2. Heat vegetable oìl ìn a large skìllet or Dutch oven over medìum hìgh heat.
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