The idea for these avocado eggrolls comes from The Cheesecake Factory. They make the most amazing recipe ever. Every other place we've tried can't even compete with The Cheesecake Factory (mine can't either) But, as there is not a Cheesecake Factory anywhere near us, we're out of luck when the craving strikes. Though I'd never made any sort of eggroll before, I decided I had to try and make my own, so we could satisfy our taste for this delicious treat. I do enjoy these homemade ones more than other restaurants take on this recipe, but of course, not as much as The Cheesecake Factory.
Avocado Egg Roles (makes 4 rolls)
2 Garlic Cloves
Vegan Egg Roll wraps
1 cup Cooking Oil
Place 1/4 avocado onto the center of 1 egg roll wrap. Add 1/4 chopped garlic (more or less depending on taste) and a dash of hotsauce. Wrap egg roll making sure to close ends. Repeat till avocados are all used. Heat oil in pan. (I prefer grapeseed oil. It has a milder flavor than olive oil and is a bit more healthy.) Fry avocado egg rolls till all sides are slightly brown and cripsy. You can enjoy this with the dipping sauce of your choice. I prefer them plain.
Jasmine Rice with Tofu and Veggies (make 2 servings)
2 cups cooked Jasmine Rice
1/2 block firm tofu
1/4 cup shredded carrots
1/2 cup peas
1 cup broccoli
2 tbs cooking oil
4 tablespoons Island Soyaki (from Trader Joes) or favorite teriyaki sauce
Cut tofu into 1/2 inch cubes, and cover with pepper and garlic powder. Add any other seasonings you want as well. Place the 2 tbs of oil in pan, heat and add tofu. Grill tofu until light golden brown. Grill broccoli for 5 minutes. Mix rice, tofu, veggies and soyaki. Serve and enjoy!
These are my favorite veggies for this dish but add your own. The best part is the sauce. If you have access to Traders Joe's I suggest you pick up the Island Soyaki. You'll want to eat it on everything!