Make Cheesecake Factory Avocado Egg Rolls With Leftover Guacamole

The two-inch thick menu at The Cheesecake Factory is loaded with over 250 dishes fusing many international cuisines and over 30 decadent cheesecakes in case you saved room for dessert. Aside from its namesake cheesecakes, which are shipped to the restaurants frozen, each location makes the dishes from scratch daily. Along with its Macaroni and Cheese Glamburger and Cajun Jambalaya Pasta, this fusion restaurant serves four varieties of egg rolls. 

One of the more popular dishes on the menu is a sharable appetizer: avocado egg rolls. The chain's crispy deep-fried egg rolls are filled with avocado, sun-dried tomatoes, red onion, and cilantro and served with a sweet and tangy tamarind-cashew dipping sauce, which can be purchased by the pint from a local restaurant or homemade. Mashed recreated the OG with diced avocado, but the dish can be prepared with leftover guacamole, saving you from having to find another ripe avocado.

While keeping the avocado chunky is part of the dish's texture, the sun-dried tomatoes and chopped red onion provide that element. Creamier guacamole is an excellent addition to the dish and a tasty way to revive leftover dip, especially if you prepare this fried dish after a night of partying when your system could use a little grease.

Fusion restaurants are stuffing classic dishes like corned beef and cabbage or Thanksgiving leftovers into egg roll wrappers, reinventing last night's dinner into something better. It's a delicious way to revive dry turkey, stuffing, and cranberry sauce served with brown gravy for dipping.

Often, a perfectly seasoned dish is bland the next day, so taste the filling and adjust the seasoning before encasing it in an egg roll wrapper. When preparing avocado egg rolls, hold back on the lime juice if your guacamole is already acidic. Try experimenting with other classic pairings, like roast turkey and bacon, for a club-like egg roll or seasoned sushi rice, crab meat, and cucumber for a California roll. 

Egg roll wrappers come in several sizes. Opt for the larger square for the first time or when preparing a more substantial dish. The small wrappers hold roughly one tablespoon of filling, so they are best served as a passed hors d'oeuvres.

For a lower-fat version, bake the egg rolls without sacrificing a crunchy exterior. Simply brush the outside with a neutral oil and bake them in a 425-degree Fahrenheit oven until golden brown, about 20 minutes.

As soon as an avocado is split in half, the surface begins to discolor. Although freshly prepared guacamole usually tastes the best, there are ways to store the creamy dip to prevent it from turning an unsightly brown color so it can be used in making egg rolls.

When preparing guacamole ahead of time, add lime juice or another citrus to slow down the oxidation process so late guests can still dip tortilla chips into a bright green dip. For more extended storage, like using it the next day, you'll need a better defense.

Transfer the guacamole to a clean container and cover the surface with cold milk or water. The liquid creates a barrier to prevent air from reacting with the avocado's enzymes. Cover the container with an airtight lid or plastic wrap and store it in the refrigerator until the next day.

To preserve it longer, freeze the guacamole. Place the leftovers in a resealable freezer-safe baggie with a thin layer of lime juice on top. Squeeze the excess air from the baggie, seal it, and place it in the freezer.

When ready to enjoy, allow the guacamole to safely defrost in the refrigerator or place the baggie in a bowl of cold water on the countertop until it softens, roughly 30 minutes. Before enjoying leftover guacamole using any of these methods, drain the liquid from the surface and give it a mix before assembling avocado egg rolls.

Static Media owns and operates Food Republic and Mashed.