We have been known to have appetizers for dinner on more than one occasion, and these copycat Cheesecake Factory avocado egg rolls are one of our ALL-TIME favorites.
If you have ever been to The Cheesecake Factory, you may have tried them. If you haven’t, no need to go because now you can make them at home with this amazing recipe that tastes JUST like it!
We love going out to eat, but are so happy we can make one of our favorite appetizers at home now. For more asian appetizers try, Fried Cauliflower, Baked Cream Cheese Rangoon, and Chicken Lettuce Wraps.
Why we think you’ll love it:
- A favorite at home. There’s no need to go out and spend extra money, make our favorite (and soon to be yours) at home!
- Just 20 minutes or less, actually! These are ready to munch on in no time.
- The dipping sauce! The sauce is JUST as good as the rolls and adds so much flavor. You’ll be thinking of other things to dip – it’s that good!
Avocado Egg Roll Ingredients
Egg Roll
- Egg roll wrappers (3) – Create the crisp, bubbly shell that holds the creamy filling.
- Ripe avocados (3 large) – Brings rich, buttery texture and that signature creamy bite.
- Sun-dried tomatoes packed in oil (3 tablespoons) – Adds chewy texture and concentrated sweet, savory notes that pop against the avocado.
- Fresh chopped cilantro (3 teaspoons) – Brightens everything with herbal freshness.
- Garlic salt with parsley flakes, (1 teaspoon) – Seasons the filling evenly and adds a gentle garlicky kick.
- Egg, beaten (1) – Acts as a sealant for tight, leak-free rolls and helps the seams stay closed.
- Vegetable oil – Is neutral and ideal for frying to a clean, golden finish.
- optional – Add a squirt of lime juice or chopped red onion or yellow onions to the filling.
Dipping Sauce
- White vinegar (¼ teaspoon) – Start the sauce with sweet, tangy complexity.
- Balsamic vinegar (1 teaspoon) – Adds sweet tangy complexity to the sauce.
- Honey (½ cup) – Sweetens and gives the dipping sauce a glossy body. You can also use maple or agave syrup.
- Powdered saffron (1 pinch) – Adds warm floral notes and beautiful color.
- Chopped cashews (½ cup) – Gives a nutty flavor and a thicker texture after blending.
- Fresh cilantro, chopped (⅔ cup) – Adds a fresh flavor.
- Minced garlic (2 cloves) – Provides a layer of flavor and aroma. See How to Mince Garlic.
- Sugar (1 tablespoon) – Adds a layer of sweetness.
- Black pepper (1 teaspoon) – Balances the sweetness.
- Ground cumin (1 teaspoon) – Adds flavor and warmth.
- Olive oil (¼ cup) – Finishes the sauce with richness.
- Alternative dipping sauce – sour cream, Homemade Ranch Dressing, Cilantro Ranch Dressing
How to Make Avocado Egg Rolls
DIPPING SAUCE. In a bowl, stir white vinegar, balsamic vinegar, honey, and a pinch powdered saffron. Heat for one minute in the microwave
- Puree the vinegar mixture into a blender add chopped cashews, fresh cilantro, minced garlic, sugar, black pepper, and ground cumin.
- Pour into a bowl and add oil. Stir and refrigerate.
FILLING. In a bowl, stir avocados, sun-dried tomatoes, cilantro, and garlic salt. Add ⅓ of the mixture to the center of each egg roll wrapper.
ASSEMBLE. Position the wrapper so the corner is pointing towards you.
- Fold the bottom corner up over the filling.
- Fold the remaining edges of the wrapper over the filling and brush the corners with egg to secure them in place.
- Roll up from the bottom folding the top corner over and around.
- Seal with egg and repeat for remaining wrappers.
FRY + ENJOY! Pour vegetable oil into a skillet and heat. Fry egg rolls in hot oil for 3-5 minutes or until golden brown. Drain on paper towels and serve with dipping sauce.
Kristyn’s Recipe Tips
- To ripen avocados faster, put unripe avocados in a brown paper bag with an apple or banana for two to three days until they are ripe.
- To bake, set the oven to 425°F and bake for about 20 minutes until they are golden brown.
- To air fry. Preheat the air fryer to 400°F. Spray the outside of the egg rolls with olive oil before putting them in the air fryer. Cook for 7-8 minutes, flipping them halfway.
Avocado Egg Rolls Recipe
Video
Ingredients
- 3 egg roll wrappers
- 3 large avocados
- 3 tablespoons sun-dried tomatoes packed in oil
- 3 teaspoons fresh chopped cilantro
- 1 teaspoon garlic salt (with parsley flakes)
- 1 egg
- vegetable oil, for frying
Dipping Sauce
- ¼ teaspoon white vinegar
- 1 teaspoon balsamic vinegar
- ½ cup honey
- 1 pinch powdered saffron
- ½ cup chopped cashews
- ⅔ cup fresh cilantro
- 2 cloves garlic, minced
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- ¼ cup olive oil
Instructions
Dipping Sauce
- In a bowl, stir the vinegars, honey, and saffron. Heat for one minute in the microwave
- Puree this mixture in a blender adding cashews, ⅔ cup cilantro, garlic, sugar, pepper, and cumin. Pour into a bowl and add the oil. Stir and refrigerate.
Egg Roll
- In a bowl, stir the avocado, tomatoes, cilantro, and salt. Add ⅓ of the mixture onto the center of each egg roll wrapper.
- Position the wrapper so the corner is pointing towards you. Fold the bottom corner up over the filling. Fold the remaining corners up over the filling and brush the corners with egg to secure them in place. Roll up from the bottom folding the top corner over all. Seal with egg and repeat for remaining wrappers.
- Pour vegetable oil in a skillet and heat. Fry egg rolls for 3-5 minutes or until golden brown.
- Serve with dipping sauce.
Notes
- To ripen avocados faster, put unripe avocados in a brown paper bag with an apple or banana for two to three days until they are ripe.
- To bake, set the oven to 425°F and bake for about 20 minutes until they are golden brown.
- To air fry. Preheat the air fryer to 400°F. Spray the outside of the egg rolls with olive oil before putting them in the air fryer. Cook for 7-8 minutes, flipping them halfway.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prepare the filling the day before and store it in the fridge. You can also assemble the egg rolls as instructed, but do not fry. Instead, tightly wrap each roll with plastic wrap and freeze. Thaw in the fridge overnight before frying.
Store leftovers wrapped in plastic wrap in an airtight container in the fridge for 2-3 days or freeze for up to 3 months.
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This recipe was originally published January 2013.
Oh my gosh, my family loves these at the restaurant! Definitely going to need to make these. And have to try to figure out how yo lower the sugar. My hubby us diabetic and now I can see why he didn’t feel well after having them when we all went out. Thank you gor the nutrition info! But still making them as the rest of our gang doesn’t watch sugar and they’ll be thrilled we can have them at get togethers!!
Yay! I hope that you all enjoy these egg rolls too!
Please explain how to add 1/2 of avocado mixture to 3 egg roll wrappers
You actually add 1/3 of the mixture to each egg roll. Looks like the recipe card has a typo. The instructions in the post mention 1/3. We’ll get it updated! Hope you enjoy!
These are made fresh daily! Good copycat! The recipe does have red onions Finley minced, rice vinegar, salt and pepper when they are rolled we add corn starch all over the egg rolls that’s why it has a different texture when fried
Ah, good to know!! Thanks for sharing!