These Cheesecake Factory Avocado Eggrolls are crispy, golden bites that are packed with a creamy avocado filling that's bursting with flavors. This famous Cheesecake Factory-inspired appetizer and sauce are so simple and easy to make, you can enjoy this perfect appetizer in no time.
There’s something irresistible about these delicious avocado egg rolls. The contrast between the crunchy, deep-fried wrapper and the soft, flavorful filling is just pure perfection. The avocado provides a creamy base, while the sun-dried tomatoes add a hint of sweet and salty, and the red onions bring a mild crunch. Every bite is bursting with flavor!
THE PERFECT APPETIZER WITH A CRUNCH
This recipe is surprisingly simple to make at home, it's one of my favorite appetizers and personally I think they're better than the restaurant version. While deep-frying may seem intimidating, I promise it's easier than it looks. The trick is to keep the oil at the right temperature. The second thing to keep in mind is to make sure the rolls are rolled tightly to prevent them from unravelling while being deep fried.
Let's not forget the sauce! The tamarind-cashew dipping sauce is what takes the dish to another level. It's mildly sweet, a little tangy, and pairs perfectly with the avocado egg rolls recipe.
If you want to create a full Cheesecake Factory inspired meal, The Best Cheesecake Factory Four Cheese Pasta Recipe and Chicken Marsala are great additions to your menu.
INGREDIENTS TO MAKE COPYCAT CHEESECAKE FACTORY AVOCADO EGGROLLS
Below are the ingredients you will need to make these delicious avocado egg rolls. Scroll down to the bottom of the page to find the recipe card for detailed ingredient measurements.
For the Eggrolls
- Large avocados: Choose ripe avocados for the best texture for the filling.
- Sun-dried tomatoes, finely chopped: add a sweet, tangy depth of flavor that cuts through the creaminess of the avocados.
- Red onion, finely diced: provides a little crunch and sharpness.
- Fresh Cilantro: for herby freshness.
- Lime juice: prevents the avocados from browning and enhances the flavor.
- Salt and Black Pepper: to season the avocado mixture.
- Egg Roll Wraps: Choose a good quality egg roll wrapper because this will hold the filling in. You can find this at the frozen section at grocery stores.
- Neutral Oil: for frying. You can use canola oil, vegetable oil, or peanut oil.
For the Sauce
- Cashews: add that creamy and nutty flavor that provides structure to the dip.
- Tamarind Paste: gives this dip that signature tangy flavor that we all love!
- Rice Vinegar: has a mild sweetness that balances the tangy flavor. Plus, it doesn't overpower the other ingredients.
- Cilantro and Lime juice: add a certain freshness to the dip which cuts through the richness in the fried eggroll.
- Honey: provides that distinct sweetness to balance out the tanginess from the acidic ingredients.
- Olive Oil: helps the sauce to emulsify.
- Green Onions: add a distinct and fresh flavor to your dip.
- Water: If at any stage your dip becomes too thick, adding a bit of water slightly thins out the consistency.
- Pinch of Salt and Pepper: adjust to taste.
- Soy Sauce: helps to intensify the flavor further.
HOW TO MAKE THIS CHEESECAKE FACTORY AVOCADO EGG ROLLS COPYCAT RECIPE
Here's how to make your own Cheesecake Factory Avocado Eggrolls. Make sure to scroll down to the recipe card for the full step-by-step instructions.
Make the dipping sauce: First, make your tamarind-cashew sauce. In a food processor or blender, combine all the ingredients for the sauce, except for the olive oil (which will be added gradually). Then, slowly drizzle in olive oil while blending until the sauce is well-emulsified.
Prepare the filling: In a medium bowl, gently combine diced avocadoes, sun-dried tomatoes, red onion, cilantro, lime juice, salt, and pepper. Then, stir gently to avoid the avocados from becoming mushy.
Assemble the eggrolls: Next, place an eggroll wrapper on your work surface. Make sure one of the tips of the wrapper is pointing towards you, making the wrapper look like a diamond shape.
Then spoon about 2 tablespoons of filling into the center. Fold the bottom corner over the filling, tuck both sides in, and roll tightly. Moisten the top corner with water then seal afterwards.
Meanwhile, pour vegetable oil in a deep skillet and place over medium heat. Allow this to prepare simultaneously as you fold the rest of the eggrolls.
Fry the eggrolls: Once the oil is heated enough, fry the eggrolls in small batches for 3-4 minutes. The eggrolls are ready when the wrapper turns golden brown. Remove from the skillet and drain on kitchen paper towels.
Serve: Finally, slice the Avocado Eggrolls diagonally and serve warm with tamarind cashew dipping sauce.
TIPS AND TRICKS FOR THE BEST CHEESECAKE FACTORY AVOCADO EGGROLLS
- Do not overfill your eggroll wrapper. Adding too much fill makes it hard to roll the wrapper. Likewise, it'll be hard to fry them as the fillings will burst.
- Use fresh oil. Old oil has a certain stale taste that can affect the eggrolls. Fresh oil ensures a crisp, clean flavor that's more appetizing overall.
- Seal the eggrolls well. You can use either just water or an egg wash to seal the edges of the wrapper tightly. This will prevent the eggrolls from opening up while being fried.
- Eat them fresh. These Cheesecake Factory copycat Avocado Eggrolls are best served immediately. Enjoy them while they're nice and hot.
WHY YOU NEED TO MAKE THIS RECIPE
- It’s a restaurant-quality appetizer at home! You don't need to go out when you can make these eggrolls with simple ingredients which are often readily available in your pantry.
- Perfect for a any occasion. These golden brown, portable little pockets of goodness are a guaranteed crowd-pleaser for parties or game nights.
- That dipping sauce, enough said! The tamarind cashew sauce is so addictive, you’ll want to drizzle it on everything. Not only does this pair so well with these Avocado Eggrolls, you can also dip Chili's Southwest Eggrolls in this delicious sauce.
FREQUENTLY ASKED QUESTIONS (FAQ's)
Yes, you can. Brush them lightly with oil and bake at 400°F (200°C) for about 15 minutes or until they are golden, flipping halfway.
Absolutely! Just fry the eggrolls in batches, and remember to spray with oil before you air fry at 375°F (190°C) for 8-10 minutes.
Store leftover Avocado Eggrolls in an airtight container in the fridge for up to 2 days. Reheat them in the oven or an air fryer before serving.
Yes, however, it's better to freeze them while uncooked. Arrange a single layer of uncooked eggrolls in a sealable plastic bag then place the bag flat in the freezer. When you want to fry a batch, take them from the freezer and fry right away, adding at least 2 more minutes to the frying time.
You can make a mixture of lime juice and a little brown sugar for a comparatively tangy-sweet effect.
That works too. But, the tamarind-cashew sauce just has more depth in its flavors which makes it so much better to dip the eggrolls in.
Yes, you can. Adding cooked shredded chicken or pan-fried tofu makes this Avocado Eggroll even more substantial.
This could be because the eggroll may have been overfilled, or the wrapper wasn't sealed tight enough.
Cheesecake Factory Avocado Eggrolls Recipe
Cheesecake Factory Avocado Eggrolls
Ingredients
For the Egg Rolls:
- 3 large ripe avocados diced into medium pieces
- 1 tablespoon lime juice
- ¼ cup sun-dried tomatoes oil-packed, drained and finely chopped
- ¼ cup fresh cilantro finely chopped
- ¼ cup finely diced red onion
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 10 egg roll wrappers
- Small bowl of water for sealing, you can also use egg wash for this
- Vegetable oil for frying
For the Dipping Sauce:
- ¾ cup fresh cilantro leaves
- 1/2 cup salted cashews roasted
- 3 scallions chopped
- 1/4 cup honey
- 1 teaspoon tamarind paste
- 3 tablespoons rice vinegar
- 1/2-1 tablespoon soy sauce to taste
- juice of ½ lime
- 2-3 tablespoons olive oil or more for desired consistency
- 2-3 tablespoons water as needed to get your desired consistency
- Salt and pepper to taste
Instructions
Make the Dipping Sauce:
- In a food processor, combine cilantro, cashews, scallions, honey, tamarind paste, rice vinegar, soy sauce, and lime juice.1/2 cup salted cashews, 3 scallions, 1/4 cup honey, 1 teaspoon tamarind paste, 3 tablespoons rice vinegar, 1/2-1 tablespoon soy sauce, juice of ½ lime, ¾ cup fresh cilantro leaves
- Blend until smooth, adding olive oil and water as needed (start with less and add more as you go) for a creamy consistency.2-3 tablespoons olive oil, 2-3 tablespoons water
- Season with salt and pepper to taste. Transfer to a bowl and refrigerate until ready to serve.Salt and pepper
Prepare the Filling:
- In a medium bowl, gently toss diced avocados with lime juice to prevent browning.3 large ripe avocados, 1 tablespoon lime juice
- Fold in sun-dried tomatoes, cilantro, red onion, garlic powder, and a pinch of salt and pepper. Be careful not to mash the avocados.¼ cup sun-dried tomatoes, ¼ cup finely diced red onion, ¼ teaspoon garlic powder, Salt and pepper, ¼ cup fresh cilantro
Assemble the Egg Rolls:
- Lay an egg roll wrapper flat with one corner pointing toward you.10 egg roll wrappers
- Spoon about 2 tablespoons of the avocado mixture into the center of the wrapper.
- Dip your finger in water and run it along the edges of the wrapper to help seal.
- Fold the bottom corner up over the filling, then fold in the sides tightly.
- Roll up the wrapper tightly and press the top corner to seal. Repeat with remaining wrappers and filling.Small bowl of water
Fry the Egg Rolls:
- Heat vegetable oil in a deep pot to 375°F .Vegetable oil
- Fry the egg rolls in small batches for 3-5 minutes, turning occasionally, until golden brown and crisp.
- Remove with a slotted spoon and drain on paper towels.
- Slice each egg roll diagonally and arrange on a platter and serve warm with the chilled cilantro-cashew dipping sauce on the side.
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