Introduction

These Cheesecake Factory Avocado Egg Rolls are a crunchy, creamy delight that makes a perfect appetizer or snack. Filled with fresh avocado and sun-dried tomatoes, they are served with a tangy honey-saffron dipping sauce that brings everything together beautifully.

Cheesecake Factory Avocado Egg Rolls Copycat Recipe - Recipe Image

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

Prepare the dipping sauce: In a small, microwave-safe bowl, stir together the white vinegar, balsamic vinegar, powdered saffron, and honey. Microwave for 1 minute, stirring halfway, then set aside.
Blend the sauce ingredients: Add the rest of the sauce ingredients—chopped cashews, fresh cilantro, garlic, green onions, sugar, black pepper, cumin, and the honey-vinegar mixture—to a blender. Puree until fully combined and smooth.
Adjust sauce consistency: Pour the sauce into a bowl and stir. Add more olive oil if needed to thin it out. Refrigerate the sauce until ready to serve.
Make the avocado filling: In a large bowl, gently stir together the diced avocados, chopped sun-dried tomatoes, minced red onion, chopped cilantro, and salt, being careful not to mash the avocado.
Assemble the egg rolls: Place one egg roll wrapper on a clean surface with a corner facing you. Brush the edges lightly with the beaten egg to seal.
Add filling and fold: Distribute the avocado filling evenly over the center of the wrapper. Fold the bottom corner up about a quarter of the way over the filling, roll the wrapper tightly from side to side, then fold the top corner over and press edges to seal.
Repeat: Assemble the remaining egg rolls using the same method.
Heat the oil: Pour enough olive oil into a deep pan to submerge a batch of egg rolls. Heat over medium-high until the oil reaches 375°F (190°C).
Fry the egg rolls: Carefully deep-fry the egg rolls in batches for 3-4 minutes until golden brown and crisp.
Drain and serve: Remove the fried egg rolls with a slotted spoon and place them on paper towels to drain excess oil. Serve warm with the prepared dipping sauce.

Tips & Variations

For a milder garlic flavor, start with 2 cloves and adjust to taste.
Use maple syrup instead of honey for a different sweetness profile in the dipping sauce.
Add a pinch of chili flakes to the avocado filling for a spicy kick.
If you prefer baked egg rolls, brush assembled rolls with oil and bake at 400°F (200°C) for 20 minutes, turning halfway.
Serve with fresh lime wedges to squeeze on top for extra brightness.

Storage

Store any leftover avocado egg rolls in an airtight container in the refrigerator for up to 2 days, but they are best eaten fresh to maintain crispness. Reheat by placing them in a preheated oven at 350°F (175°C) for 5-7 minutes to crisp up again. Keep the dipping sauce refrigerated separately for up to 5 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the avocado egg rolls ahead of time?

You can assemble the egg rolls in advance and store them in the refrigerator for up to a few hours before frying. Just cover them tightly with plastic wrap to prevent drying out.

What can I use if I don’t have egg roll wrappers?

Spring roll wrappers or thin phyllo dough sheets can be used as substitutes, but the texture may vary slightly. Be sure to seal properly to avoid filling leakage during frying.

Cheesecake Factory Avocado Egg Rolls Copycat Recipe

Print Recipe

★★★★★

4.9 from 68 reviews

This Cheesecake Factory Avocado Egg Rolls copycat recipe features creamy avocados combined with sun-dried tomatoes, red onion, and fresh cilantro, all wrapped in crispy egg roll wrappers and deep-fried to golden perfection. Served with a vibrant, sweet, and tangy saffron-infused dipping sauce, these rolls make a delightful appetizer or snack that mimics the beloved dish from the Cheesecake Factory.

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

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)

Dipping Sauce

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 taste)
2 green onions (chopped)
1 tablespoon white granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin
Additional olive oil as needed to thin the sauce

Instructions

Prepare the Dipping Sauce: In a small microwave-safe bowl, combine the white vinegar, balsamic vinegar, powdered saffron, and honey. Microwave for 1 minute, stirring halfway to dissolve the saffron and blend the honeys and vinegars together. Set aside to cool.
Blend the Sauce Ingredients: Add chopped cashews, fresh cilantro, garlic cloves, green onions, sugar, black pepper, cumin, along with the honey-vinegar mixture into a blender. Puree until smooth and fully combined.
Adjust Sauce Consistency: Pour the blended sauce into a bowl, stir well, and add additional olive oil as needed to thin the sauce to your preferred consistency. Refrigerate the sauce until ready to serve.
Make the Avocado Filling: In a large bowl, gently combine diced avocados, chopped sun-dried tomatoes, minced red onion, chopped cilantro, and salt. Stir carefully to mix without mashing the avocado.
Wrap the Egg Rolls: Lay one egg roll wrapper on a cutting board with a corner facing you. Brush the edges with the beaten egg to help seal. Place an even amount of avocado filling in the center.
Fold and Seal: Fold the bottom corner of the wrapper up about a quarter over the filling. Roll tightly from side to side, then fold the top corner down over all and press firmly to seal the roll. Repeat this process with the remaining wrappers and filling.
Heat Oil for Frying: Add enough olive oil to a deep pan to fully submerge the egg rolls. Heat the oil on medium-high until it reaches 375°F (190°C).
Fry the Egg Rolls: Carefully place the egg rolls in batches into the hot oil. Fry for 3-4 minutes or until golden brown and crispy. Use a slotted spoon to remove and place the rolls on paper towels to drain excess oil.
Serve: Serve the hot avocado egg rolls immediately with the chilled saffron dipping sauce for dipping.

Notes

Ensure the oil temperature is around 375°F for optimal frying to avoid greasy rolls.
Adjust the number of garlic cloves in the dipping sauce based on your preference for garlickiness.
You can substitute honey with maple syrup for a vegan-friendly dipping sauce option.
Egg roll wrappers usually come frozen; allow them to thaw for a few minutes before starting to wrap.
Use paper towels to drain excess oil after frying to keep the egg rolls crispy.
If you prefer a healthier option, try baking the egg rolls at 400°F for 15-20 minutes, flipping halfway through until golden.

Keywords: Avocado egg rolls, Cheesecake Factory copycat, avocado appetizers, crispy egg rolls, avocado recipes, deep-fried snacks, dipping sauce