Avocado Egg Rolls
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!
Servings: 2 people
Calories: 1602kcal
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
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. 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.
Nutrition
Calories: 1602kcal | Carbohydrates: 73g | Protein: 15g | Fat: 146g | Saturated Fat: 14g | Polyunsaturated Fat: 37g | Monounsaturated Fat: 86g | Trans Fat: 0.4g | Cholesterol: 84mg | Sodium: 984mg | Potassium: 2137mg | Fiber: 19g | Sugar: 27g | Vitamin A: 1069IU | Vitamin C: 43mg | Calcium: 101mg | Iron: 5mg