Avocado Egg Rolls with Cilantro Cashew Dipping Sauce

Avocado Egg Rolls Avocado Egg Rolls with Cilantro Cashew Dipping Sauce

SuperBowl Sunday is coming. I know because my sons are counting down the days and regaling me with questions like, “Who do you want to win?!” (To which I respond, “Who’s playing again?!”)

We always get together to watch the game at my friends Katie’s, who makes a spread you would not believe.

She never used to let me bring anything. But then last year, I insisted and brought these Avocado Egg Rolls.

Game Over.

Unlike the majority of my recipes, these egg rolls are a bit fussy. I usually avoid anything that’s fussy, but the fact that I make an exception for these egg rolls just amplifies how incredible they are. They are very, very worth the effort.

I adapted this recipe from RecipeSecrets.net’s copy-cat version of the Cheesecake Factory’s avocado eggrolls. Don’t skip the sun-dried tomatoes. I almost did, but they really did make the recipe!

The best thing about this recipe? My kids didn’t like it. (What is wrong with them?!) Who cares! More for me and Frankie!

Do you have a favorite Super Bowl food? Do you make a mean bean dip? An awesome crudite? Please share your best appetizer recipes in the comments section.

Comments

comments

Comments

  1. You crack me up with the kids dont like it line. This looks amazing, def gonna try next time I’m having shabbos company. Thanks

  2. Bean dip- canned white beans, artichoke hearts, fresh basil, olive oil, salt and pepper to taste. The Star-K has information about checking artichokes for bugs. I made this last night. It was phenomenal!

  3. These are awesome!

    Katie… You gotta let her make ‘em!

  4. We love the avocado eggrolls. I make a similar recipe to yours posted above. I actually took them to a potluck appetizer party a couple of years ago and was voted best! Now mind you, this was a party where every other appetizer had either bacon or shrimp in it. I made the eggrolls because we love them so much and it would give us something to eat beside crudite! Kosher cooking win!

  5. What brand of sun dried tomatoes is kosher? And where can I find them?

  6. YaelAldrich says:

    Who makes kosher white balsamic vinegar?

  7. YaelAldrich says:

    whoops– misread the recipe….

  8. I make these ALL THE TIME! They were like my signature dish in Houston. But I don’t bother with the diagonal cut. MORE EGGROLL. EGGROLL GOOD! :-)

    • The ones I leave at home = whole. The ones at the party = diagonal? (I knew there had to be more that we had in common that just, oh, the million things we already know about!)

  9. These egg rolls are for skinny people! I couldn’t afford all those calories. :) I like to make Susie Fishbein’s Spicy Carrots–the lazy way. I put all the ingredients except the carrots in a big mixing bowl and mix well. Then I toss in about a bag and a half of baby carrots. I put all that on a cookie sheet and bake as directed in the recipe. Here’s the link: http://www.kosherbydesignblog.com/spicy-carrot-sticks/
    I also cut the oil down by 1 tablespoon, using 2 tablespoons, and we all liked it just fine.

  10. We made these last week, they were AMAZING! We didn’t have all the ingredients for sauce and hubs is allergic to cashews so just used sweet chili for dipping instead. YUM! So good that we’re making them again tonight, going to add some leftover chicken in this time too. Thanks for the amazing recipe!

  11. Brooke Lewitan says:

    Exceptional Bean Dip
    Ingredients:
    1 can refried beans
    1 container salsa
    1 can black beans
    3/4 cup frozen or fresh corn
    1 medium onion, chopped
    1 tomato, chopped
    1/2 bunch cilantro,chopped
    1 avocado, chopped
    Optional: shredded cheese

    Directions:
    Simmer all ingredients for approximately 1/2 hour. Top with the chopped avocado. Enjoy with chips or on a salad. Optional: Melt shredded cheese on top.

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