Cheesecake Factory Avocado Egg Rolls Copycat Recipe

Introduction

These Cheesecake Factory Avocado Egg Rolls copycat are crispy, creamy, and packed with fresh flavors inside golden fried wrappers. Perfect as an appetizer or snack, they come with a tangy-sweet dipping sauce that complements the avocado filling beautifully.

Ingredients

• 3 large avocados (peeled, pitted, & diced)
• 8 tablespoons sun-dried tomatoes packed in oil (drained and chopped)
• 3 tablespoons minced red onion
• 2 tablespoons fresh cilantro (chopped)
• 1/4 teaspoon salt
• 1 package egg roll wrappers (at least 12 wrappers)
• 1 egg (beaten)
• 4 teaspoons white vinegar
• 1 teaspoon balsamic vinegar
• 1/2 cup honey (or maple syrup)
• 1/4 teaspoon powdered saffron
• 1/2 cup chopped cashews
• 1 cup fresh cilantro
• 2-4 cloves garlic (depending on how garlicky you want the rolls)
• 2 green onions (chopped)
• 1 tablespoon white granulated sugar
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/2 cup olive oil (more if needed)

Instructions

1. Step 1: Prepare the dipping sauce by combining white vinegar, balsamic vinegar, powdered saffron, and honey in a small microwave-safe bowl. Microwave for 1 minute, stirring halfway through, then set aside.
2. Step 2: Add cashews, fresh cilantro, garlic, green onions, sugar, black pepper, cumin, and the honey mixture to a blender. Puree until smooth and fully blended.
3. Step 3: Pour the sauce into a bowl and stir. Add more olive oil if needed to reach your desired consistency. Refrigerate until ready to serve.
4. Step 4: In a large bowl, gently stir together diced avocados, chopped sun-dried tomatoes, minced red onion, chopped cilantro, and salt to make the avocado filling.
5. Step 5: Place one egg roll wrapper on a cutting board with a corner facing you. Brush the edges with the beaten egg to seal.
6. Step 6: Spoon an even amount of the avocado filling onto the center of the wrapper.
7. Step 7: Fold the bottom corner of the wrapper up about 1/4 over the filling. Then roll from side to side, fold the top corner over, and press firmly to seal the egg roll.
8. Step 8: Repeat the process with remaining wrappers and filling.
9. Step 9: Heat olive oil in a deep pan over medium-high heat until it reaches 375°F (190°C).
10. Step 10: Fry the egg rolls in batches for 3-4 minutes until golden brown and crispy.
11. Step 11: Remove the egg rolls from oil and drain on paper towels to remove excess oil.
12. Step 12: Serve warm with the prepared dipping sauce.

Tips & Variations

• For a vegan option, substitute the egg wash with aquafaba (chickpea water) to seal the wrappers.
• Try adding a pinch of chili flakes to the avocado filling for a spicy kick.
• Use fresh lime juice in the avocado mixture to prevent browning and add brightness.
• If you don’t have a deep fryer thermometer, test oil temperature by dipping a wooden chopstick; if bubbles form around it, the oil is ready.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to restore crispness. Keep the dipping sauce refrigerated separately and consume within 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the egg rolls instead of frying?

Yes, you can bake the egg rolls at 400°F (200°C) for about 15-20 minutes, turning halfway through, for a healthier, less oily option. They won’t be as crispy but will still be delicious.

How do I prevent the avocado from browning inside the egg rolls?

Use ripe but firm avocados and mix in a little fresh lime or lemon juice to slow oxidation. Seal the rolls tightly and fry immediately to minimize browning.

Cheesecake Factory Avocado Egg Rolls Copycat Recipe

Print Recipe

★★★★★

4.7 from 91 reviews

This Cheesecake Factory Avocado Egg Rolls Copycat Recipe delivers crispy, golden egg rolls filled with creamy avocado, tangy sun-dried tomatoes, and fresh herbs. Paired with a vibrant saffron-infused honey dipping sauce, these egg rolls are a delicious appetizer or snack perfect for any occasion.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Avocado Egg Rolls

• 3 large avocados (peeled, pitted, & diced)
• 8 tablespoons sun-dried tomatoes packed in oil (drained and chopped)
• 3 tablespoons minced red onion
• 2 tablespoons fresh cilantro (chopped)
• 1/4 teaspoon salt
• 1 package egg roll wrappers (at least 12 wrappers)
• 1 egg (beaten)
• 1/2 cup olive oil (more if needed for frying)
• 2–4 cloves garlic (depending on how garlicky you want the rolls)
• 2 green onions (chopped)
• 1 tablespoon white granulated sugar
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/2 cup chopped cashews
• 1 cup fresh cilantro

Dipping Sauce

• 4 teaspoons white vinegar
• 1 teaspoon balsamic vinegar
• 1/2 cup honey (or maple syrup)
• 1/4 teaspoon powdered saffron

Instructions

1. Prepare the Dipping Sauce: In a small, microwave-safe bowl, stir together the white vinegar, balsamic vinegar, saffron powder, and honey. Microwave for 1 minute, stirring halfway through, then set aside.
2. Blend the Sauce Ingredients: Add the garlic, green onions, sugar, black pepper, cumin, chopped cashews, fresh cilantro, and the honey-vinegar mixture to a blender. Puree until the sauce is smooth and well combined.
3. Adjust Sauce Consistency: Pour the blended sauce into a bowl and stir. Add more olive oil gradually if the sauce needs thinning. Refrigerate the sauce until ready to serve.
4. Mix Avocado Filling: In a large bowl, gently combine the diced avocados, chopped sun-dried tomatoes, minced red onion, chopped cilantro, and salt, being careful not to mash the avocados too much.
5. Assemble the Egg Rolls: Place one egg roll wrapper on a clean cutting board with one corner facing you. Brush the edges of the wrapper lightly with the beaten egg to act as glue.
6. Add Filling: Evenly distribute a portion of the avocado mixture onto the center of the wrapper.
7. Fold and Seal: Fold the bottom corner up over about a quarter of the filling. Roll the wrapper tightly from side to side, then fold the top corner over completely and press firmly to seal the egg roll. Repeat with the remaining wrappers and filling.
8. Heat Oil for Frying: Pour enough olive oil into a deep pan to submerge the egg rolls. Heat the oil to 375°F (190°C) over medium-high heat.
9. Deep Fry Egg Rolls: Fry the assembled egg rolls in batches for 3-4 minutes each, turning occasionally until golden brown and crispy.
10. Drain Excess Oil: Remove the cooked egg rolls with a slotted spoon and place on paper towels to drain excess oil.
11. Serve: Serve the hot avocado egg rolls immediately with the prepared saffron honey dipping sauce on the side.

Notes

• Ensure the oil is at the correct temperature (375°F) before frying to avoid greasy egg rolls.
• Be gentle when mixing avocados to maintain some texture in the filling.
• Use fresh egg roll wrappers for best results; thaw from frozen if necessary before use.
• The dipping sauce can be made ahead and refrigerated for up to 3 days.
• Adjust garlic cloves in the sauce according to your preferred level of garlic intensity.

Keywords: avocado egg rolls, Cheesecake Factory copycat, avocado appetizer, crispy egg rolls, vegetarian appetizer, homemade egg rolls