Description
Copycat recipe for Cheesecake Factory’s famous Avocado Egg Rolls featuring a creamy avocado filling with sun-dried tomatoes and a flavorful cilantro dipping sauce, crispy fried to golden perfection.
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 preference)
- 2 green onions (chopped)
- 1 tablespoon white granulated sugar
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
Instructions
- Prepare 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 through, then set aside to cool.
- Blend Sauce Ingredients: Add the chopped cashews, fresh cilantro, garlic cloves, green onions, sugar, black pepper, cumin, and the honey vinegar mixture into a blender. Puree until smooth and fully combined.
- Adjust Sauce Consistency: Pour the blended sauce into a bowl and stir. Add more olive oil if needed to thin to desired consistency. Refrigerate the dipping sauce until ready to serve.
- Mix Avocado Filling: In a large bowl, gently combine the diced avocados, chopped sun-dried tomatoes, minced red onion, chopped cilantro, and salt. Stir carefully to avoid mashing the avocado.
- Prepare Egg Rolls: Lay one egg roll wrapper on a clean surface with a corner facing you. Brush the edges with the beaten egg to help seal.
- Fill Egg Rolls: Distribute an even amount of the avocado filling in the center of the wrapper.
- Fold and Roll: Fold the bottom corner over one-quarter of the filling, roll from side to side tightly, then fold the top corner over and press firmly to seal the edges.
- Repeat: Repeat the wrapping process with the remaining egg roll wrappers and filling.
- Heat Oil: In a deep pan, add enough olive oil to fully submerge the egg rolls. Heat the oil to 375°F (190°C) over medium-high heat.
- Fry Egg Rolls: Fry the egg rolls in batches for 3-4 minutes or until golden brown and crispy, turning as needed to brown evenly.
- Drain Excess Oil: Remove the fried egg rolls with a slotted spoon and place on paper towels to drain excess oil.
- Serve: Serve the crispy avocado egg rolls warm with the prepared cilantro dipping sauce.
Notes
- Use ripe but firm avocados for best texture and easy rolling.
- The dipping sauce can be made a day ahead and stored refrigerated for enhanced flavor.
- Maintain oil temperature at 375°F for crispy, non-greasy egg rolls.
- Adjust garlic quantity in the dipping sauce according to your taste preference.
- For a vegetarian version, ensure egg roll wrappers do not contain animal products.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: Avocado egg rolls, Cheesecake Factory copycat, avocado appetizer, fried egg rolls, creamy avocado recipe, cilantro dipping sauce
