Cheesecake Factory Avocado Egg Rolls Copycat Recipe
Introduction
Enjoy a homemade version of the Cheesecake Factory’s famous Avocado Egg Rolls that are crispy, creamy, and full of fresh flavors. These rolls make a perfect appetizer or snack, paired with a tangy honey saffron dipping sauce.
Ingredients
- 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)
- 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 your preference)
- 2 green onions (chopped)
- 1 tablespoon white granulated sugar
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1/2 cup olive oil (more if needed, for the sauce)
- Olive oil or vegetable oil (for frying)
Instructions
- Prepare the dipping sauce: In a small microwave-safe bowl, stir together white vinegar, balsamic vinegar, powdered saffron, and honey. Microwave for 1 minute, stirring once, then set aside.
- Blend the sauce: Add the remaining sauce ingredients—chopped cashews, fresh cilantro, garlic, green onions, sugar, black pepper, cumin—and the honey mixture to a blender. Puree until smooth and well combined.
- Adjust consistency: Pour the blended sauce into a bowl and stir. Add more olive oil if the sauce is too thick. Refrigerate 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 keep avocado chunks intact.
- Assemble the egg rolls: Place one egg roll wrapper on a clean surface with a corner facing you. Brush the edges with beaten egg to seal later.
- Add filling: Spoon an even amount of avocado mixture onto the center of the wrapper.
- Fold and roll: Fold the bottom corner over about a quarter of the filling, then roll from side to side. Fold the top corner over and press firmly to seal edges.
- Repeat: Repeat the assembly process with the remaining wrappers and filling.
- Heat oil for frying: Pour enough oil into a deep pan to submerge the rolls. Heat the oil to 375°F (190°C).
- Fry the egg rolls: Carefully fry the egg rolls in batches for 3 to 4 minutes or until golden brown and crispy.
- Drain excess oil: Remove the rolls from the oil with a slotted spoon and drain on paper towels.
- Serve: Serve the crispy avocado egg rolls warm with the chilled honey saffron dipping sauce.
Tips & Variations
- Use ripe but firm avocados to prevent a mushy filling that’s hard to roll.
- For added crunch, include finely chopped water chestnuts or substitute cashews with toasted almonds in the sauce.
- Try baking the egg rolls at 400°F (200°C) for 15-18 minutes as a healthier alternative to frying.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the avocado filling or sauce.
Storage
Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to restore crispiness. Keep the dipping sauce refrigerated separately for up to 3 days and stir before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these avocado egg rolls ahead of time?
Yes, you can assemble the egg rolls ahead and keep them covered in the fridge for a few hours before frying. Just be sure to fry them fresh for the best crispy texture.
What can I use if I don’t have egg roll wrappers?
Spring roll wrappers or large wonton wrappers can be used as substitutes, but results may vary in texture and size. Egg roll wrappers provide the best crunch and hold for this recipe.
PrintCheesecake Factory Avocado Egg Rolls Copycat Recipe
This Cheesecake Factory Avocado Egg Rolls Copycat Recipe offers a crispy, golden-brown appetizer filled with creamy avocado, sun-dried tomatoes, and fresh herbs. Served with a flavorful honey saffron dipping sauce, these egg rolls deliver a perfect balance of rich, tangy, and sweet flavors in every bite. Ideal for parties or a delicious starter, these avocado egg rolls are deep-fried to perfection for a crunchy exterior and smooth interior.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
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 olive oil (more if needed)
- 1/2 cup chopped cashews
- 1 cup fresh cilantro
- 2–4 cloves garlic (depending on desired garlickiness)
- 2 green onions (chopped)
- 1 tablespoon white granulated sugar
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
Avocado Egg Rolls
- 3 large avocados (peeled, pitted, and 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, for sealing wrappers)
- 1/2 cup olive oil (for frying, additional if needed)
Instructions
- Prepare Dipping Sauce Base: In a small microwave-safe bowl, stir together white vinegar, balsamic vinegar, saffron powder, and honey. Microwave on high for 1 minute, stirring once midway, then set aside to cool slightly.
- Blend Sauce Ingredients: Add chopped cashews, fresh cilantro, garlic cloves, green onions, granulated 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 well. Add more olive oil as needed to thin out the sauce to desired consistency.
- Chill Sauce: Cover and refrigerate the dipping sauce until ready to serve to allow flavors to meld.
- Prepare Avocado Filling: In a large bowl, gently mix diced avocados, chopped sun-dried tomatoes, minced red onion, chopped cilantro, and salt until combined without mashing the avocado too much.
- Assemble Egg Rolls: Lay one egg roll wrapper on a flat surface with a corner pointing towards you. Using a brush or your fingers, lightly brush beaten egg along the edges of the wrapper to help seal.
- Fill Egg Rolls: Place an even amount of the avocado filling in the center of the wrapper.
- Fold and Roll: Fold the bottom corner up over the filling about one-quarter way, then roll from side to side. Fold the top corner down over the roll and press edges firmly to seal completely.
- Repeat Assembly: Repeat the folding and filling process with the remaining egg roll wrappers and filling.
- Heat Oil for Frying: Pour enough olive oil into a deep pan to submerge the egg rolls (about 1-2 inches deep). Heat the oil over medium-high heat to 375°F (190°C).
- Deep Fry Egg Rolls: Carefully add the assembled egg rolls in batches to the hot oil. Fry for 3-4 minutes or until they turn golden brown and crispy on all sides.
- Drain Excess Oil: Remove fried egg rolls with a slotted spoon and place on paper towels to drain excess oil.
- Serve: Serve immediately with the prepared honey saffron dipping sauce for dipping.
Notes
- Do not overfill the egg rolls to prevent bursting during frying.
- You can substitute honey with maple syrup in the dipping sauce for a vegan option, but note that the egg wash will still contain egg.
- If you prefer a milder garlic flavor, reduce the number of garlic cloves in the sauce accordingly.
- Ensure oil temperature is steady at 375°F for optimal frying and crispiness.
- Use fresh eggs if possible, to ensure proper sealing of the wrappers.
- The dipping sauce tastes better if refrigerated for at least 30 minutes before serving.
Keywords: avocado egg rolls, copycat recipe, Cheesecake Factory appetizer, avocado appetizer, deep fried egg rolls, honey saffron dipping sauce
