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Closeup shot of a finished Cheesecake Factory Avocado Eggrolls that has been cut in half to reveal its interior.

Cheesecake Factory Avocado Eggrolls

These Cheesecake Factory Avocado Eggrolls are crispy bites that are packed with a creamy avocado filling that's bursting with flavors.
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Course Appetizer, Side Dish
Cuisine American
Servings 10 servings
Calories 236 kcal

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.

Nutrition

Calories: 236kcalCarbohydrates: 24gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 1mgSodium: 178mgPotassium: 468mgFiber: 5gSugar: 9gVitamin A: 259IUVitamin C: 9mgCalcium: 25mgIron: 2mg
Keyword Cheesecake Factory Avocado Eggrolls
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