Copycat Cheesecake Factory Avocado Egg Rolls
You can’t go to The Cheesecake Factory and not get the avocado egg rolls. They’re crispy and comforting. I also love the sauce they come with, though it is a very ingredient heavy. I will list a few other options for dipping sauces for these eggs rolls.
How do I make Avocado Egg Rolls?
Ingredient List:
- Avocados: I used Hass avocados, but feel free to use the large Florida Avocados.
- Sun-Dried Tomatoes: I prefer the bottled sun-dried tomatoes in oil, this way they are nice and soft. I find that sun-dried tomatoes not in oil, can be a big hard and chewy.
- Cilantro: Adds a bit of freshness to the egg rolls. If you don’t like cilantro, chives or scallions would be a great substitution.
- Red Onion: This will add a bit of zing to the egg rolls, I always like to soak my red onions in water after I chop them. This takes away the overwhelming onion flavor.
- Jalapeño or Serrano Pepper: This is optional, but will just add a bit of heat, if you like it! I like everything spicy for this was a must have for me.
- Egg Roll Wrappers: I use the Frieda’s Egg Roll Wrappers, they are vegan. They are the best egg roll wrappers I’ve used, they are crispy and not super thick.
What can I dip the Avocado Egg Rolls in?
I’ve listed the sauce recipe below, but I will say there are a lot of ingredients in it that aren’t always in everybody’s fridge. Some other great options could be:
- Ranch or Spicy Ranch
- Green Goddess Dressing
- Pesto or Pesto Aioli
- Garlic Aioli
Copycat Cheesecake Factory Avocado Egg Rolls
DifficultyMedium
Servings10
Prep time50 minutes
Cook time30 minutes
Total time1 hour20 minutes
My absolute favorite item at the Cheesecake Factory is their avocado egg rolls. I’m not sure if anyone else is like this, but I kind of like the taste of heated up avocado.
These egg rolls are pretty but the exact replica (except spicier) and this makes me very happy since now I can make a big batch and freeze them.
What’s that saying? An egg roll a day keeps the doctor away? I think that’s right 🙂
Ingredients
For the Egg Rolls
- 5 Hass Avocados
- 1/2 Cup Sun Dried Tomatoes, Chopped
- 1/2 Red Onion
- 1 Jalapeño
- 1/2 Cup Cilantro, Chopped
- 1 Tsp Salt
- 1 Tsp Pepper
- 10 Frieda’s Egg Roll Sheets
- 1 Tbsp Flour
- 1 Tbsp Water
- Peanut Oil for Frying
For the Sauce
- 1 Cup Cilantro, Chopped
- 5 Stalks Green Onion
- 1/4 Cup White Vinegar
- 1 Tbsp Balsamic Vinegar
- 1 Tbsp Tamarind Paste
- 1/4 Cup Honey
- 1/4 Cup Olive Oil
- 1/3 Cup Cashews
- 2 Cloves Garlic
- 1 Tsp Salt
- 1 Tsp Cumin
- 1 Tsp Pepper
- 1 Small Serrano Pepper
Instructions
For the Egg Rolls
- 1
Chop the avocados, sun-dried tomatoes, red onion, cilantro, and jalapeño. Add to a large mixing bowl. Season with salt and pepper. Mix well.
- 2
Create the flour paste by mixing together 1 Tbsp of flour and water.
- 3
Begin by placing around 1/3 cup of the avocado filling in the middle of the egg roll wrapper. Tuck in the sides and bottom corner. Brush the top corner with the flour paste and finish the roll. Repeat for the remaining egg roll wrappers. Be sure to roll these tight, if not oil could seep in and cause them to be greasy.
- 4
Fry in peanut oil for around 2-3 minutes or until golden brown. Place on a paper towel or cooling rack.
For the Sauce
- 1
Add all of the sauce ingredients to a blender or food processor and blend until smooth.
Notes
Depending on how you like them, either mash the avocados or leave them chunky and chopped.
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