When Paleo Parents asks you if you want to contribute to a Cheesecake Factory Copycat Roundup, you don’t walk you run….to the KITCHEN!!! Awhile back I asked you lovelies what your favorite Cheesecake Factory dishes were and there were literally so many there was no way to even tally a vote. I contemplated doing the peanut butter cup cheesecake, but in the end I decided that AVOCADO EGGROLLS were a must!!! I hope you enjoy my recreation of this favorite of mine!

Ingredients:

For the wrapper:

• 1 pound peeled, chopped yuca root
• 3 tablespoons cassava flour or 1-2 tablespoons coconut flour
• 3 tablespoons avocado oil (or preferred cooking fat)
• 1 teaspoon garlic sea salt blend

For the Filling:

• 2 avocados, peeled and chopped
• 1 large handful fresh cilantro, chopped
• ¼ cup sun-dried tomatoes, chopped (OMIT FOR AIP)
• ½ red onion, minced
• 1 teaspoon garlic sea salt blend
• Pinch pepper (OMIT FOR AIP)
• Avocado oil for frying (or preferred cooking fat)

For the Dipping Sauce:

• 1 tablespoon cashews (OMIT FOR AIP)
• 3 small sprigs of cilantro
• 1 tablespoon 100% maple syrup
• ¼ cup coconut aminos
• 1 tablespoon coconut vinegar (or white balsamic)

1. Begin by boiling the yuca root in 10 cups of water over high heat in a large stockpot.
2. Boil for about 20-25 minutes or until fork tender; then remove from heat and drain water
3. Allow the cooked yuca to cool slightly, then remove the woody core by hand (found in the center of each root).
4. Preheat oven to 425
5. In a heavy duty blender, preferably one with a tamper, place the yuca, 3 tablespoons oil, and the teaspoon of garlic sea salt and blend from low to high, incorporating all ingredients thoroughly. You might want to start with a smaller batch and add to it so that few chunks are left behind.
6. Once you’ve blended the yuca and oil into a dough, remove the dough from the blender and transfer to a piece of parchment paper. Now work in the cassava flour by hand, kneading it as necessary.
7. Divide the dough into 8-10 equal sized pieces and set aside.
8. Now combine the ingredients for the filling in a mixing bowl using a spoon or fork.
9. Now take one of the pieces of dough and either roll it out between two pieces of parchment paper or use an oiled hand to press it thin. You want it as thin as it can be without tearing holes in it when it is rolled up.
10. Now take about 2 teaspoons of filling and spoon it into the center of the rolled out dough. Fold the top and bottom ends of the dough and then roll the dough right to left like an eggroll. Pinch together any weak areas of the dough so they do not split open. Give the egg roll a light roll the way you would use a rolling pin and then set aside.
11. Repeat with remaining dough pieces and filling.
12. Place egg rolls on a parchment lined baking sheet and bake for 15 minutes or until dough sets.
13. In a large skillet, preheat your oil for frying over medium/high heat.
14. Once you’ve removed the egg rolls from the oven, carefully place in the skillet and fry on all sides until browned and crispy.
15. While the egg rolls are frying, mix all ingredients for the dipping sauce in a blender and give it a quick blend on high for 20 seconds or so.
16. Once egg rolls are fried, remove from hot oil with a slotted spoon and place on a towel-lined plate.
17. Serve with dipping sauce while still hot!