These Cheesecake Factory Avocado Egg Rolls Copycat taste just like famous appetizer made at the restaurant. The avocado filling is very creamy from the mashed avocado and very flavorful from the corn and sun dried tomatoes. Make sure to make these avocado rolls at your next party and they will be a hit!
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Why You’ll Love This Recipe:
- Vegetarian-Friendly – This recipe is made with all vegetables and uses avocado for the creaminess. This dish is great for kids and adults alike!
- Easy to make – All you have to do is mix the ingredients together and roll them in an egg roll wrapper. Fry them in oil and you have a delicious party appetizer! You can serve them with this Korean Corn Cheese Dip, or along side with these Crab Rangoon Egg Rolls.
- Cost-effective – the ingredients are easily available in all grocery stores and these avocado egg rolls doesn’t use pricy ingredients. They taste just like Cheesecake Factory for a fraction of the price!
Ingredients:
You’ll need the following ingredients to make these delicious avocado egg rolls:
- avocado – is a must have ingredient as the name suggests. When mixed, the avocados create a nice creamy base that contrasts the crispy egg roll texture.
- red onion – provides a lot of flavor to the egg roll filling.
- cilantro – gives a nice fragrance to the filling.
- sun dried tomatoes – adds a sweet and sour flavor to the filling. The sun dried tomatoes also has a chewy texture that contrasts well with the creamy avocados.
- corn – adds sweetness to the filling. You can use any leftover corn to make this easy corn udon dish!
- beaten egg – this is used to enclose the egg roll wrappers so the filling doesn’t spill out.
- egg roll wrappers – this type of egg roll wrapper is required to hold the avocado filling.
See recipe card below for a full list of ingredients and measurements.
Variations and Substitutions
- Make these vegan! – you can use rice paper instead of egg roll wrappers. They will still be crispy. You can follow the same instructions as below. Make sure to fry the rice paper in less time (it will be done when it’s golden brown and crispy).
- If you don’t like cilantro, feel free to substitute with your favorite herbs like green onions or chives.
- substitute red onion with white onion or shallots!
How To Make Avocado Egg Rolls:
Step 1. To make the avocado filling, combine chopped red onion, chopped cilantro, sun dried tomatoes, corn, and salt & pepper. Mix together.
Step 2. Chop avocados in big strips. Gently mix avocado in the mixture from step 1 and squeeze a little bit of lemon juice. Try not to over mix so the filling is not too mushy.
Step 3. For one egg roll wrapper, scoop 2-3 tablespoons of filling.
Step 4. Start rolling from the bottom really tightly. Fold the right flap in and fold the left.
Step 5. Whisk one egg. Egg wash is used to seal the egg roll wrappers. Add some egg wash at the top and finish rolling.
Step 6. Add corn oil in a pot. Heat to low-medium. Once the oil is hot (325 degrees), cook 1-2 or 3-4 egg rolls in the pot (depending on the size of your pot). Cook for 10-12 minutes until golden brown. Make sure the oil is not too hot or the egg rolls will brown up too quickly and the inside of the egg roll skin will not be cooked.
Step 7. Rest the egg rolls on a paper towel or wire rack for the oil to drip. Dip egg rolls in a sweet chili sauce or sauce of choice (sweet and sour works great!) and enjoy while warm! Serve with a delicious and crispy Sesame Hijijki Salad or Chicken Chow Mein (Just Like Take-Out!).
Expert Tips:
- Deep frying tips –
- Don’t overcrowd the pot with egg rolls when frying. This will cause the temperature to lower and the egg rolls will soak up more oil.
- Make sure the oil is not too hot or the egg rolls will brown up too quickly and the inside of the egg roll skin will not be cooked.
- Chop avocados in big strips when mixing. We don’t want that filling to be too mushy.
- The perfect avocado to use for this recipe is that it’s not overly ripe! Too mushy of an avocado causes the filling to be very mushy. Check out my Recipe FAQs below to learn how you can ripen an avocado quickly.
Recipe FAQs:
You can store your leftovers in an enclosed container in the fridge up to 2 days. To reheat, place them in the air-fryer for 5-8 minutes on 325 to get them crispy again!
Make sure the avocado is ripe and semi soft. Start by slicing a ripe avocado in half lengthwise, then remove the pit by tapping it gently with a knife and twisting to release. To slice the avocado, make lengthwise and crosswise cuts while it’s still in the skin, then scoop out the slices with a spoon or peel the skin away for individual pieces.
You can freeze the avocado egg rolls. After folding them (still raw), place them on a tray or plastic bag. Ensure they are not squished or touching each other because once crushed, they can easily change their shape. When you’re ready to eat them, take them directly out of the freezer and follow the frying instructions. Frozen leftovers don’t need to be thawed out before frying. Eat the egg rolls within 1 month.
Egg roll wrappers, commonly used in Asian cuisine, are typically made from a combination of wheat flour, water, and eggs. The specific ingredients can vary and may include ingredients like salt or cornstarch. The mixture is rolled out into thin sheets, which are then used to encase various fillings (like this avocado egg roll or these delicious cream cheese crab rangoons) before being fried or baked to make egg rolls.
To ripen an avocado quickly, place it in a paper bag with a banana or an apple, as these fruits release ethylene gas that speeds up the ripening process. Fold the top of the bag to trap the ethylene gas, and leave it at room temperature for 2-3 days. Check the avocado periodically, and once it reaches your desired ripeness, store it in the refrigerator to slow down further ripening. This is the only method I recommend to ripen an avocado!
Check out these delicious appetizers:
- Cheese rangoon egg rolls – creamy cream cheese mixed with shrimp makes a super delicious crispy egg roll.
- Air fryer japanese chicken skewers – sweet and savory chicken marinated in teriyaki sauce is always a hit among guests!
- Chili oil guacamole – A classic and fresh avocado dip with an Asian twist, made even better with wonton chips!
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Avocado Egg Rolls
Ingredients
avocado egg rolls
- 2 avocado sliced
- ¼ cup red onion chopped
- 4 sprigs cilantro chopped
- ½ cup sun-dried tomatoes sliced in strips
- ½ cup corn
- ¼ wedge lemon juiced
- salt and pepper to taste
- 1 egg whisked
- egg roll wrappers
- 4-5 cups corn oil for frying egg rolls
Instructions
- To make the avocado filling, combine ¼ cup chopped red onion, chopped cilantro, ½ cup sun dried tomatoes, ½ cup corn, and salt & pepper. Mix together.
- Chop avocados in big strips. Ensure that the avocados are not over ripe so they are not too mushy. Gently mix avocado in the mixture from step 1.
- Whisk one egg. Egg wash is used to seal the egg roll wrappers.
- For one egg roll wrapper, scoop 2-3 tablespoons of filling. Start rolling from the bottom really tightly. Fold the right flap in and fold the left. Add some egg wash at the top and finish rolling.
- Add 2-3 cups of corn oil in a pot. Heat to low-medium. Once the oil is hot (325 degrees), cook a few egg rolls in the pot, without overcrowding them. Cook for 10-12 minutes until golden brown. Make sure the oil is not too hot or the egg rolls will brown up too quickly and the inside of the egg roll skin will not be cooked.
- Rest the egg rolls on a paper towel or wire rack for the oil to drip. Enjoy with a sweet chili sauce for more flavor!
Video
@cookwithdana have you had the avocado egg rolls from cheesecake factory before? ✨ ugh so good. #appetizer #avocado
♬ original sound – alex
Notes
- Deep frying tips –
- Don’t overcrowd the pot with egg rolls when frying. This will cause the temperature to lower and the egg rolls will soak up more oil.
- Make sure the oil is not too hot or the egg rolls will brown up too quickly and the inside of the egg roll skin will not be cooked.
- Chop avocados in big strips when mixing. We don’t want that filling to be too mushy. A little texture goes a long way!
- The perfect avocado to use for this recipe is that it’s not overly ripe! Too mushy of an avocado causes the filling to be very mushy.
- Dip the avocado egg rolls with a sweet chili sauce. They will be more flavorful and the sweet and spicy flavor really complements the dish.
Linda says
This sounds really good, but I fry my egg rolls in a mini electric skillet, which uses much less oil. Reheated oils are very carcinogenic, which means they should be discarded after one use, so this is a big waste of oil.
Lynette says
Four bunches of cilantro?
Cook With Dana says
Hi there! My bad, it is supposed to be 4 sprigs (pieces). Very little haha