Avocado egg rolls are my guilty pleasure when I visit Cheesecake Factory. The avocado filling is very creamy and the crispy egg roll shell makes this dish so scrumptious. I made my own sweet chili sauce but any sweet and sour sauce goes super well with this dish.
Make sure to make these avocado rolls at your next party and they will be a hit. These are also vegetarian friendly! If you want to make them vegan, substitute the egg roll wrappers with rice paper and use water instead of egg. Hope you enjoy!
INGREDIENTS YOU NEED FOR YOUR AVOCADO EGG ROLLS:
avocado egg rolls:
- avocado
- red onion
- cilantro
- sun dried tomatoes
- corn
- salt and pepper
- lemon
- egg
- egg roll wrappers
- corn oil
sweet chili sauce:
- water
- rice vinegar
- sugar
- sambal or red chili pepper
- garlic
- corn starch
- salt
STEPS TO MAKE THE AVOCADO EGG ROLLS:
- 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 and squeeze a little bit of lemon juice.
- 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 4-5 cups of corn oil in a pot. Heat to low-medium. Once the oil is hot (325 degrees), cook 3-4 egg rolls in the 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.
- Rest the egg rolls on a paper towel or wire rack for the oil to drip.
- To make the sweet chili sauce, combine ½ cup water, 3 tbs rice vinegar, 2 tbs sugar, 1 tbs sambal chili sauce, 3 cloves minced garlic, ½ tbs corn starch, and ½ teaspoon salt. Mix together and cook on the pot on low-medium heat. Keep stirring until there are no clumps and the sauce thickens.
- Dip egg rolls in the sweet chili sauce or sauce of choice and enjoy while warm!
Avocado Egg Rolls
creamy avocado in a crispy egg wrapper shell!
Servings: 2 people
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
sweet chili sauce
- ½ cup water
- 3 tablespoon rice vinegar
- 2 tablespoon sugar
- 1 tablespoon sambal or red chili pepper
- 3 cloves garlic minced
- ½ tablespoon corn starch
- ½ teaspoon salt
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 4-5 cups of corn oil in a pot. Heat to low-medium. Once the oil is hot (325 degrees), cook 3-4 egg rolls in the 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.
- Rest the egg rolls on a paper towel or wire rack for the oil to drip.
- To make the sweet chili sauce, combine ½ cup water, 3 tbs rice vinegar, 2 tbs sugar, 1 tbs sambal chili sauce, 3 cloves minced garlic, ½ tbs corn starch, and ½ teaspoon salt. Mix together and cook on the pot on low-medium heat. Keep stirring until there are no clumps and the sauce thickens.
- Dip egg rolls in the sweet chili sauce or sauce of choice and enjoy while warm!
Video
@cookwithdana have you had the avocado egg rolls from cheesecake factory before? ✨ ugh so good. #appetizer #avocado
♬ original sound – alex
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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
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.