If you haven't tried these yet put the mouse down and run. Seriously. This copycat recipe is spot on. Don't even bother making the Tamarind Cashew Dipping Sauce yourself, buy the jar at Cheesecake Factory. It's made on the premises and it completes these egg rolls.
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes packed in oil, chopped
1 tablespoon minced red onion
1/2 teaspoon fresh cilantro, chopped
1 pinch salt
3 egg roll wraps
1 egg, beaten
Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt. Distribute filling evenly onto center of each egg roll wrapper. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling. Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal. Repeat with remaining wrappers. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on brown paper bags. Slice egg rolls diagonally across middle and serve with the Tamarind Cashew dipping sauce.