​Hello Everyone!​ The week has been quiet. Well quiet in a sense that other than the routinely eat work eat sleep repeat, nothing really exciting has happened this past week. Well, it was like that until the past few days happened. I’m not going to do into the details, but all I can say is that I’ve only been back for just over a month since my trip to Australia and New Zealand, and I’m already wanting to get away again, maybe to the UK? Or somewhere closer like South Korea or Japan? Maybe somewhere warmer like Peru or South Africa? I don’t know. Actually, ICELAND! Yes that’s right. Iceland is a must sooner or later.

Anyway, tonight’s recipe is a simple one that I came across on Pinterest one day as I was browsing for new and exciting recipes. This one stood out for two reasons, the first is obvious, avocado in an egg roll?! Now this is something different and tasty as I love both avocados and egg rolls. The second would be the fact that they are Cheesecake Factory Avocado Egg Rolls. Okay, I’ve never been to Cheesecake Factory before but I’ve heard a lot about it from various forms of media and it seemed like a pretty famous place to eat at. Maybe one day when I do get the chance to travel the States again, I’ll definitely pop by and see what the hype is all about. Before I delve into the recipe, please be sure to check the original out by Chung-Ah over on DAMN delicious.

PREP TIME 15 MINS | COOKING TIME 5 MINS | SERVES 6-8 ROLLS

INGREDIENTS

For the avocado eggs rolls

• 8 spring or egg roll wrappers
• 2-3 avocados, halved, peeled and deseeded
• 1 Roma tomato, diced
• 1 small-sized red onion, diced
• Ground sea salt and black pepper, to taste
• Juice of one lime
• Parsley leaves, roughly chopped (enough for about 2 tbsp)

• Vegetable oil, for frying

For the parsley dipping sauce

• 3/4 cup parsley leaves, roughly chopped
• 1/3 cup fat-free yoghurt
• 2 tbsp mayonnaise
• 1 garlic clove, minced
• Ground sea salt and black pepper, to taste
• Juice of one lime

METHOD

1. Combine all the ingredients for the parsley dipping sauce in a medium-sized bowl and mix to combine, adjusting the salt and pepper to taste. Set aside.
2. In another medium sized bowl, gently mash the avocado flesh using a fork. Add the diced tomatoes, red onion, parsley, lime juice, salt and pepper, to taste, to the mashed avocado and gently toss to combine.
3. Working one at a time, place the avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Repeat with remaining wrappers and avocado mixture.
4. Heat vegetable oil in a large frying pan over medium-high. Working in batches, add the egg rolls to the pan and fry until evenly golden brown and crispy, about 2-3 minutes altogether. Once golden, transfer to a paper towel-lined plate.
5. Serve immediately with cilantro dipping sauce.

Side note: It was supposed to be a cilantro dipping sauce, but since I can’t stand the taste of cilantro, I substituted it out for parsley instead. But if you’re not like me, then you can definitely go ahead and put the cilantro back in! Also, when I buy spring/egg roll wrappers from the store, they usually come in a pack of 40 wrappers, so what my Mom did with the remaining 32 wrappers was make them into lumping shanghai!

BON APPÉTIT

– Ally xx