These Cheesecake Factory Avocado Egg Rolls are a delicious appetizer made with creamy avocado, sun-dried tomatoes, and a crispy, golden-brown wrapper. Inspired by the famous restaurant version, this homemade recipe is easy to make and tastes just as amazing! Serve them with a tangy, sweet dipping sauce for the perfect restaurant-style experience at home.
Why You’ll Love This Recipe
- Crispy and Creamy – Crunchy on the outside, rich and smooth inside.
- Restaurant-Quality – Just like Cheesecake Factory’s version but homemade!
- Easy to Make – Simple ingredients and quick preparation.
- Perfect Party Appetizer – A crowd-pleaser for any gathering.
- Customizable – Adjust the flavors and fillings to your liking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ripe avocados
- Sun-dried tomatoes, finely chopped
- Red onion, finely diced
- Fresh cilantro, chopped
- Salt and pepper
- Egg roll wrappers
- Vegetable oil (for frying)
Dipping Sauce (Optional)
- Honey
- White vinegar
- Soy sauce
- Dijon mustard
- Cashews
- Fresh cilantro
- Garlic
- Olive oil
Directions
- Make the Filling: In a bowl, mash the avocados and mix in sun-dried tomatoes, red onion, cilantro, salt, and pepper.
- Assemble the Egg Rolls: Place a spoonful of the mixture in the center of each egg roll wrapper. Fold in the sides and roll tightly, sealing the edge with a bit of water.
- Fry the Egg Rolls: Heat oil in a deep pan to 350°F (175°C). Fry the egg rolls in batches for 2-3 minutes per side, until golden brown and crispy. Remove and drain on paper towels.
- Prepare the Dipping Sauce: Blend all sauce ingredients until smooth. Adjust seasoning to taste.
- Serve: Slice the egg rolls diagonally and serve hot with the dipping sauce.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
Variations
- Baked Version – Brush with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway.
- Air Fryer Method – Cook at 375°F (190°C) for 10-12 minutes, flipping once.
- Spicy Kick – Add diced jalapeños or a dash of cayenne pepper.
- Cheesy Twist – Mix in crumbled feta or cream cheese for extra creaminess.
- Gluten-Free Option – Use rice paper wrappers and bake or air fry instead of deep frying.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 2 days.
- Freezer: Freeze uncooked egg rolls for up to 3 months. Fry or bake straight from frozen.
- Reheating: Reheat in an air fryer at 350°F (175°C) for 5 minutes or in an oven at 375°F (190°C) for 10 minutes.
FAQs
Can I make these egg rolls ahead of time?
Yes! Assemble and freeze them uncooked, then fry or bake when ready.
What type of oil is best for frying?
Use vegetable oil, canola oil, or peanut oil for the best crispiness.
Can I use fresh tomatoes instead of sun-dried?
Sun-dried tomatoes add a deeper flavor, but you can use finely diced fresh tomatoes if needed.
How do I prevent the egg rolls from getting soggy?
Make sure to drain them on paper towels and avoid overfilling with avocado.
Can I bake these instead of frying?
Yes! Brush with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway.
What dipping sauce pairs well with these egg rolls?
A sweet and tangy cashew dipping sauce (like Cheesecake Factory’s) or a simple sweet chili sauce works great.
Can I add protein to the filling?
Absolutely! Cooked, shredded chicken or crispy bacon can be added for extra flavor.
What’s the best way to seal egg rolls before frying?
Use a bit of water or a beaten egg to seal the edges and prevent them from opening.
Can I use an air fryer instead of deep frying?
Yes! Cook at 375°F (190°C) for 10-12 minutes, flipping once.
How do I know when the egg rolls are done frying?
They should be golden brown and crispy, usually within 2-3 minutes per side.
Conclusion
These Cheesecake Factory Avocado Egg Rolls are crispy, creamy, and packed with flavor. Whether fried, baked, or air-fried, they make a perfect appetizer or snack. Serve them with a delicious dipping sauce, and enjoy this restaurant-quality dish right at home!
Print
Cheesecake Factory Avocado Egg Rolls
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 egg rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These crispy egg rolls are filled with creamy avocado, sun-dried tomatoes, red onions, and fresh cilantro. They’re served with a sweet and tangy tamarind-cashew dipping sauce, making them a perfect appetizer inspired by the Cheesecake Factory favorite!
Ingredients
For the Egg Rolls:
- 3 large ripe avocados, diced
- 3 tablespoons sun-dried tomatoes (packed in oil), finely chopped
- 3 teaspoons fresh cilantro, chopped
- 1 teaspoon garlic salt (with parsley flakes)
- 1/3 cup red onion, finely diced
- 10 egg roll wrappers
- Vegetable oil, for frying
For the Tamarind-Cashew Dipping Sauce:
- 1/2 cup raw cashews
- 1/4 cup olive oil
- 3 tablespoons honey
- 2 tablespoons thinly sliced scallions
- 3 garlic cloves, crushed
- 1 1/2 tablespoons balsamic vinegar
- 2 teaspoons tamarind purée
- 2 teaspoons soy sauce (or tamari for gluten-free)
- 1/2 teaspoon ground turmeric
- 1 cup fresh cilantro, chopped
- 1/4 cup water
- 3 tablespoons fresh lime juice
- 1 1/4 teaspoons kosher salt
Instructions
Make the Dipping Sauce:
- In a blender, combine cashews, olive oil, honey, scallions, garlic, balsamic vinegar, tamarind purée, soy sauce, turmeric, 2/3 cup cilantro, 2 tablespoons water, 2 tablespoons lime juice, and 3/4 teaspoon salt.
- Blend until smooth. Cover and refrigerate until ready to serve.
2. Prepare the Egg Roll Filling:
- In a medium bowl, gently mix diced avocados, sun-dried tomatoes, red onion, remaining cilantro, remaining lime juice, and remaining salt.
3. Assemble the Egg Rolls:
- Place an egg roll wrapper on a clean surface with a corner facing you.
- Spoon about 3 tablespoons of the avocado mixture onto the center of the wrapper.
- Moisten the edges with water, fold the bottom corner over the filling, tuck in the sides, and roll up tightly. Seal the edges.
- Repeat with the remaining wrappers and filling.
4. Fry the Egg Rolls:
- Heat vegetable oil in a deep skillet to 350°F (175°C).
- Fry the egg rolls for 3-5 minutes or until golden brown, turning occasionally.
- Remove and drain on paper towels.
5. Serve:
- Slice each egg roll diagonally and serve warm with the tamarind-cashew dipping sauce.
Notes
- For a healthier option, bake at 425°F (218°C) for 20 minutes or air fry at 400°F (204°C) for 7-8 minutes, flipping halfway.
- Use ripe but firm avocados to prevent mushiness.
- Leftover dipping sauce can be used as a salad dressing or sandwich spread.
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