Cheesecake Factory Avocado Egg Rolls Copycat Recipe
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.
- 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
