Go Back
cheesecake factory avocado egg rolls recipe
Print Recipe
No ratings yet

Cheesecake Factory Avocado Egg Rolls Copycat Recipe

Prep Time30 minutes
Course: Appetizer/Snacks, Fancy Appetizer, Quick & Easy, side dishes
Keyword: cheesecake factory avocado egg rolls recipe
Author: Natalie

Equipment

  • Deep fryer or Dutch oven
  • Slotted spoon
  • Knife and cutting board
  • Medium bowl
  • Spatula
  • Paper towels
  • Brown paper bag (for draining)

Ingredients

  • 3 large avocados, peeled and pitted
  • 2 tablespoons sun-dried tomatoes packed in oil, drained and chopped
  • 1 tablespoon finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • Kosher salt to taste
  • 8 egg roll wrappers
  • Canola oil for frying

For the dipping sauce:

  • 3 tablespoons balsamic vinegar
  • 1 cup honey
  • 1/4 cup finely chopped cashews
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Pinch of powdered saffron (optional)

Instructions

  • In a medium bowl, mash the avocados and stir together with the sun-dried tomatoes, red onion, cilantro, cumin, and kosher salt.
  • Place one egg roll wrapper on a clean surface with a corner facing you. Spoon approximately 3 tablespoons of the avocado filling onto the center of the wrapper.
  • Fold the bottom corner over the filling, then fold in the sides, and roll the wrapper tightly, making sure the edges are sealed with a dab of water.
  • Heat the oil to 375 degrees Fahrenheit in a deep fryer or Dutch oven. Once hot, carefully place the egg rolls into the oil and fry for 3-4 minutes, or until golden brown.
  • Remove the egg rolls with a slotted spoon and drain on paper towels or a brown paper bag.
  • For the dipping sauce, whisk together the balsamic vinegar, honey, cashews, cilantro, garlic powder, paprika, and saffron, if using, until well combined.
  • Serve the egg rolls warm with the dipping sauce on the side.

Notes

  • Use ripe avocados for the creamiest texture.
  • Roll the egg rolls tightly to prevent the filling from leaking out during frying.
  • To ensure the oil is at the correct temperature, use a thermometer or drop a small piece of wrapper into the oil; if it bubbles and floats, the oil is ready.
  • After frying, let the egg rolls rest on a brown paper bag to soak up any excess oil, maintaining their crispiness.
For the sauce, raw cashews can be used instead of roasted for a milder flavor. Ensure they're finely chopped to blend seamlessly into the sauce.