Avocado Rolls
- 18 spring roll wrappers or 9 egg roll wrappers, thawed completely (take out of freezer and place on counter 2 hours beforehand)
- 500g avocado flesh (around 3 large avocadoes), chopped into chunks
- 40g sun dried tomato, very finely chopped
- 40g red onion, very finely chopped
- 1 tablespoon coriander leaves, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper

​​

Step 1 - I like to make the dipping sauce first because I like to serve the rolls when they're fresh and hot. Place the cashews, garlic, coriander, tamarind, honey, simple syrup, oil, cumin, salt and black pepper in a food processor and pulse until cashews are blended into tiny pieces and the mixture is quite smooth. Thermomix directions: Place the cashews, garlic, coriander, tamarind, honey, simple syrup, oil, cumin, salt and black pepper in the Thermomix bowl and set to 30 seconds, speed #4.

​

Step 2 - Place the avocado flesh, sun dried tomatoes, red onion, coriander, salt and pepper in a bowl to toss gently to distribute the seasoning. Take your wrappers - I like to double up on the spring roll wrappers so use 2 per roll if you are using Australian spring roll wrappers that are thinner than egg roll wrappers. Place two heaped tablespoons of the filling in a log shape at the bottom triangle and roll up like a burrito-start rolling up the bottom and then tuck in the sides and roll up. Seal this with water on the inside and then make sure to seal it on the outside seal too. Place on a tray and repeat with the rest of the wrappers and filling.

​

Step 3 - Heat oil in a cast iron pot or deep fryer. When it reaches 180C/350F place 2 or 3 rolls in and cook for 3-4 minutes. Remove and place on a double paper towel lined plate. Slice in half diagonally and serve hot with dipping sauce. I also deep fried some thinly sliced rice paper - you can also use vermicelli noodles just for that extra Cheesecake Factory touch.