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These avocado egg rolls are a delicious copycat recipe for this deliciously popular appetizer from Cheesecake Factory!
The Perfect Appetizer Copycat!
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. And if you love these, try our classic Egg Rolls or our Fried Mac and Cheese (another copycat recipe that’s to die for!)
WHY WE 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 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!
Ingredients
PREP TIME: 15 minutes
COOK TIME: 3 minutes
- 3 egg roll wrappers
- 3 large ripe avocados – peeled, pitted and diced,
- 3 tablespoons sun-dried tomatoes packed in oil
- 3 teaspoons fresh chopped cilantro
- 1 teaspoon garlic salt (with parsley flakes)
- 1 egg, beaten
- vegetable oil – for frying
- optional – Add a squirt of lime juice or chopped red onion or yellow onions to the filling.
Dipping Sauce
- ¼ teaspoon white vinegar
- 1 teaspoon balsamic vinegar
- ½ cup honey – maple or agave syrup
- 1 pinch powdered saffron
- ½ cup chopped cashews
- ⅔ cup fresh cilantro, chopped
- 2 cloves minced garlic – see How to Mince Garlic
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- ¼ cup olive oil
- alternative dipping sauce – sour cream, Homemade Ranch Dressing, Cilantro Ranch Dressing
How to Ripen an Avocado?
Avocados ripen after they have been picked choose ones that are a deep even green and are a bit softened when pressed.
To speed up the ripening process put unripe avocados in a brown paper bag with an apple or banana for two to three days until they are ripe.
How to make Avocado Egg Rolls
- DIPPING SAUCE. In a bowl, stir ¼ teaspoon white vinegar, 1 teaspoon balsamic vinegar, ½ cup honey, and 1 pinch powdered saffron. Heat for one minute in the microwave
- Puree the vinegar mixture into a blender add ½ cup chopped cashews, ⅔ cup fresh cilantro, 2 cloves minced garlic, 1 tablespoon sugar, 1 teaspoon black pepper, and 1 teaspoon ground cumin.
- Pour into a bowl and add ¼ cup oil. Stir and refrigerate.
- FILLING. In a bowl, stir 3 large avocados, 3 tablespoons sun-dried tomatoes, 3 teaspoons cilantro, and 1 teaspoon garlic salt. Add ⅓ of the mixture onto 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.
Air Fry or Bake
- Bake. Bake at 425°F for around 20 minutes until they are golden brown.
- 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.
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Collections
Avocado Egg Rolls
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.
Video
Notes
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.
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!