Copycat Cheesecake Factory Avocado Egg Rolls

• 3 firm-ripe avocados, diced into 1/2-inch pieces
• 1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped
• 2 tbsp finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 tsp lime juice
• 1/2 tsp kosher salt
• 8 egg roll wrappers
• 1 egg, beaten, for sealing
• Neutral oil for frying (about 2 inches deep), or cooking spray for the air fryer
• Tamarind-cashew sauce: 2 tbsp tamarind concentrate
• 2 tbsp creamy cashew butter
• 2 tbsp honey
• 1 tbsp soy sauce
• 3 tbsp water
• 1 tsp lime juice

Instructions

1. 1

   Make the sauce first. Blend or whisk the tamarind concentrate, cashew butter, honey, soy sauce, water, and lime juice until smooth. Taste and add a little water if it is too thick to dip.

2. 2

   Gently fold the avocado, sun-dried tomatoes, red onion, cilantro, lime juice, and salt together in a bowl. Do not mash. You want chunks.

3. 3

   Lay an egg roll wrapper in a diamond shape. Spoon about 1/3 cup of filling onto the lower third, fold the bottom corner over, fold in the sides, roll up tightly, and seal the last corner with beaten egg. Repeat with the rest.

4. 4

   To fry: heat oil to 350°F. Fry 2 to 3 rolls at a time for 1 1/2 to 2 minutes per side until deep golden. To air fry: spray with oil and cook at 390°F for 6 to 8 minutes, turning once.

5. 5

   Drain on a wire rack for 1 minute, then slice in half on the diagonal and serve right away with the dipping sauce.