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Cheesecake Factory Avocado Egg Rolls Copycat Recipe

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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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/cheesecake-factory-avocado-egg-rolls-copycat-recipe/