Egg rolls are one of my favorite appetizers. They can be stuffed with just about anything, and the dipping sauces can range from sweet to savory. Cheesecake Factory makes some of the best Avocado Egg Rolls with the perfect amount of crunch and flavor, but what if you want the taste without the hassle of driving to a restaurant, ordering, and waiting? Well, wait no more because now you can make your own version of the Cheesecake Factory Avocado Egg Rolls from home.
The recipe we’re sharing below is fairly simple. The most complicated part is learning to fold the egg roll skins, but once you do one or two, you’ll feel like a pro. Make sure the avocados you use are ripe, so it’s easy to mix them into the other ingredients. If they’re too hard, the texture will be a bit stiff. The secret is in the savory nutty cilantro dipping sauce, which complements the flavor of the avocado as well as the Asian influence of the egg roll skins.
These egg rolls won’t taste as good if reheated, so be sure to eat them fresh and hot. That’s never a problem around here – they’re usually gone as soon as I take them out of the fryer.
Be sure to check our tips below the recipe to give you the best results.
Cheesecake Factory Avocado Egg Rolls
For the Sauce
- 1/2 cup lightly packed cilantro leaves
- 2 tbsp raw cashews
- 2 tbsp water
- 1 clove garlic
- 4 tsp sugar
- 1 tbsp honey
- 1 tbsp grapeseed or canola oil
- 1 tsp Worcestershire sauce
- 1/8 tsp ground cumin
- 1/8 tsp ground coriander
- 1/8 tsp salt
For the Eggrolls
- oil for frying
- 2 medium avocados, pitted, peeled and diced
- 1 tbsp chopped sundried tomatoes
- 1 tbsp finely chopped red onion
- 1 tbsp finely chopped fresh cilantro
- 1 tsp lemon juice
- 1/2 tsp salt
- 1 egg
- 1 tbsp water
- 6 egg roll skins
For the Sauce
- Place all of the sauce ingredients in a blender. Cover and blend for 1 to 2 minutes, scraping down sides several times, until nearly smooth. Set aside.
For the Eggrolls
- In a deep fryer, heat 3 to 4 inches of oil to 350°F.
- Meanwhile, in a medium bowl, mix the avocados, tomatoes, red onion, 1 tablespoon of cilantro, the lemon juice, and 1/2 teaspoon salt. Stir to completely blend.
- In a small bowl, beat egg and water together. Place 1 egg roll skin on your work surface with one corner facing you. Brush 1/2-inch border of the egg roll skin with the egg mixture. Spoon about 1/4 of a cup of avocado filling in the middle. Fold the corner facing you over the avocado filling, tucking the point under. Fold in, and overlap the right and left corners. Gently roll the egg roll skin toward the remaining corner, and press it together to seal. Repeat with remaining egg roll skins and filling.
- Next, fry the egg rolls, 2 or 3 at a time, in the hot oil for 3 to 5 minutes, turning once, until golden brown. Remove, and drain the oil on paper towels. Then cut the egg rolls in half.
- Drizzle the sauce over the top or pour in a small dipping bowl, and serve.
- Dice your avocados into small pieces to make them easier to blend.
- When assembling the egg rolls, cover the skins or uncooked egg rolls with a damp paper towel to prevent them from drying out.
Are you looking for an inexpensive easy meal to serve with your avocado egg rolls? Check out our list of 30+ cheap and easy recipe ideas.