Cheesecake Factory Avocado Egg Rolls

Ingredients:

For the egg rolls:

3 ripe avocados (mashed)
1/2 cup sun-dried tomatoes (chopped, oil-packed or dry, softened)
1/4 cup red onion (finely chopped)
1/4 cup fresh cilantro (chopped)
1 tbsp fresh lime juice (or more to taste)
Salt and pepper to taste
10-12 egg roll wrappers (found in the refrigerated section)
1-2 tbsp water (to seal the wrappers)
Vegetable oil (for frying)
For the dipping sauce (optional but highly recommended!):

1/4 cup sour cream
2 tbsp mayonnaise
1 tbsp fresh lime juice
1 tsp chili garlic sauce (or to taste)
Salt to taste
 Instructions:

Prepare the filling:

In a medium bowl, mash the avocados until smooth, leaving a few small chunks for texture.
Add the chopped sun-dried tomatoes, red onion, cilantro, lime juice, and a pinch of salt and pepper. Mix until well combined. Taste and adjust the seasoning as needed.
Assemble the egg rolls:

Lay an egg roll wrapper flat on a clean surface, with one corner pointing towards you (like a diamond shape).
Spoon about 2-3 tablespoons of the avocado mixture onto the center of the wrapper.
Fold the bottom corner over the filling, then fold in the two side corners, and roll tightly toward the top corner, sealing the edges with a little water.
Repeat with the remaining wrappers and filling.
Fry the egg rolls:

In a large skillet, heat about 1-2 inches of vegetable oil over medium-high heat (about 350°F).
Carefully place the egg rolls in the hot oil, seam side down, and fry in batches for 2-3 minutes on each side, or until golden brown and crispy.
Use tongs to remove the egg rolls and drain them on a paper towel-lined plate.
Make the dipping sauce:

In a small bowl, combine the sour cream, mayonnaise, lime juice, chili garlic sauce, and a pinch of salt. Stir until smooth and creamy.
Serve:

Serve the hot, crispy avocado egg rolls with the dipping sauce on the side. Enjoy immediately while they’re crispy on the outside and creamy on the inside!