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Cheesecake Factory Avocado Egg Rolls

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  • Author: samahkitchen
  • 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

Units Scale

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.