Cheesecake Factory Avocado Egg Rolls Copycat
I have always been obsessed with the Cheesecake Factory Avocado Egg Rolls. They are my favorite appetizer, and I order them every time I dine there. After moving to Eastern Europe and experiencing many cravings with no Cheesecake Factory in sight, I attempted to make my own. I finally landed on the perfect version that tastes like the original (or even better!), costs way less, and takes just 30 minutes to make!!
Making these Sun-dried Tomato Avocado Egg Rolls turned out to be way easier than I expected. Now, this has become my special recipe for our family movie nights and get-togethers. The creamy avocado filling, tangy sun-dried tomatoes, crispy exterior, and refreshing Honey Cashew Cilantro dipping sauce make these irresistible. Combined with the Cheesecake Factory Honey Truffle Chicken and my favorite Original Cheesecake, I can have the restaurant experience in the comfort of my home.
Table of contents
The avocado egg rolls are effortless to prepare. I start by making the avocado filling, then wrap it in egg roll wrappers and quickly fry them in oil for a golden, crispy exterior. I serve this crowd-pleasing appetizer with the restaurant’s famous sauce, a combination of honey, vinegar, cashews, and fresh herbs. This starter never fails to impress, and it has become my signature dish that my friends always ask me to make for them.
Why you will love this recipe
- Fast and easy to make: I can make a dozen egg rolls in less than 30 minutes. There are just a few steps, and they are so easy that anyone can make them.
- Better than theirs: Truthfully, I have to say, mine taste better than the ones I have gotten from the restaurants I have gone to. The avocados are fresher and chunkier, and my sauce is made with real, fresh ingredients.
- Save some money: It costs me about $20 to make four servings compared to the $75 it would cost at Cheesecake Factory.
- Homemade sauce: I am not just bragging. I make extra sauce for salads, sandwiches, and other dips.
What you will need
For the rolls
The filling is made with ripe avocados and savory sun-dried tomatoes, which add just the right amount of sweetness and tanginess. I also like their chewy texture. I add minced red onion and fresh cilantro for a bright and zesty kick. The filling is rolled with egg roll wrappers, which hold it better than spring roll wrappers. A beaten egg is used to glue the egg roll wrappers together.
For the dipping sauce:
- Sweet and tangy flavor balancers: The sauce is made with a mixture of honey, white sugar, white vinegar, and balsamic vinegar to balance the sweetness and add a tang of richness.
- Herbs, Aromatics, and Spices: Fresh cilantro is the star of the show with its zesty and peppery flavors. I add green onion and garlic for a pungent kick, powdered saffron for slightly sweet and floral notes, and ground cumin for an earthy depth.
- Nuts and fats: The sauce is made with cashews with a subtle flavor and creamy texture. I also add olive oil for a smooth texture and to enhance the flavors.
How to make
Make the dipping sauce: First, I mix the two vinegars, saffron powder, and honey in a small bowl and microwave it for one minute. Then, I pour it and the rest of the sauce ingredients into my blender and mix until it is fully combined. Afterward, I pour it into a large bowl and stir, adding more olive oil if needed. Then, it goes into the fridge until I need it.
Mix the filling: Now, I stir together the diced avocados, sun-dried tomatoes, onions, cilantro, and a pinch of salt.
Fill the egg rolls: I place one egg roll on a cutting board, so the corner is pointing toward me, and brush the edges of the wrapper with the beaten egg. I place about two tablespoons of avocado filling in the center of the eggroll wrapper. I then fold up the bottom corner ¼ of the way over the filling, roll up from side to side, fold the top corner over all, and press to seal. Afterward, I repeat with the remaining egg roll wrappers.
Fry the egg rolls: After all the wrappers are complete, I heat the oil in a deep pan until it reaches 375 degrees F. When it is ready, I fry the egg rolls in batches for about three or four minutes until golden brown.
Drain and serve: As I remove the rolls, I place them on a wire rack over a pan covered with paper towels to drain the excess oil. When they are finished, I serve them with dipping sauce.
Expert tip
Deep frying perfection
First, choose the perfect oil with a high smoke point and neutral flavor. Peanut oil, vegetable oil, and canola oil are three of my favorites. Do not use sesame or olive oil because they burn at high temperatures. Then, ensure the oil is at the right temperature before adding the egg rolls. It needs to be 375 degrees F. I highly recommend using a candy thermometer to make sure.
Remember to cook only a few at a time so they have enough room to fry. If they are too close together, they will steam instead of frying, making them soggy. They should cook for about three to four minutes. When they are golden brown, remove them. With this recipe, we are not cooking the ingredients inside. The final step is to put them on a wire rack with a paper towel on a pan below them. Placing them on paper towels will make them soggy.
More tips to consider
- Do not overfill the egg roll wrappers. This can make them burst when cooking them.
- If I am making a big batch, I spritz the avocados with lime juice to prevent them from turning brown.
- Use a candy thermometer to monitor the oil temperature, which should stay at 375 degrees F.
- Cook them only until they are brown and crispy. Don’t worry about cooking the inside ingredients.
- Don’t mash the avocados. This is not guacamole. They should be in larger chunks to withstand frying.
Recipe variations and add-ins:
- Smaller bites: To make smaller egg rolls, I use wonton wrappers. These are perfect for the little ones who are better with bite-sized rolls. But remember to use less filling. I use about one tablespoon.
- No eggs: Instead of using eggs to seal the egg rolls, make a cornstarch slurry of one tablespoon of cornstarch with three tablespoons of water.
- Spicy egg rolls: Sometimes, I add 1/4 teaspoon of red pepper flakes to the filling to give these egg rolls a kick.
- Bacon: My family loves bacon, so I love to chop up freshly cooked bacon and toss it in the filling. But remember to blot the excess oil so it doesn’t get too greasy.
- Cheese: Another thing we love is cheese, and there is no reason not to sprinkle some of your favorite cheese inside.
Serving suggestions:
I like to serve these egg rolls as appetizers or snacks on game day or at parties, but they are also perfect for brunch with my other scrumptious appetizers, like this creamy rosemary baked brie. It pairs with dried fruits, crackers, and toasted bread, too. These egg rolls are so full of veggies that I have also managed to work them into a meal plan. I serve them with Chipotle cilantro lime rice, crispy Hunan chicken, or Mongolian beef.
These are best eaten fresh and hot right out of the fryer while they are crisp. I like to serve them with my homemade cilantro cashew sauce, but other sauces, from ranch to Sriracha, can also be used with this. The kids dip them in Catalina sauce, while I prefer creamy Chipotle sauce! But the perfect dessert by far is my mint chocolate chip avocado ice cream. It only has five ingredients, and there is no ice cream machine needed!
More dipping sauces for avocado egg rolls:
How to store leftovers:
- Refrigerate: Pack Cheesecake Factory avocado egg rolls in an airtight container and they can be refrigerated for up to five days.
- Freezing: Freezing is not recommended. The texture is not the same when they thaw.
- Reheating: I like to put mine in the air fryer for crispy reheating. Preheat it to 340 degrees F for two minutes, then reheat for three to five minutes, flipping them halfway.
Frequently Asked Questions
They need to be ripened. Finding perfectly ripe avocados at the grocery store or farmers’ market is not easy. Maybe one, but not more than that. Do not use hard avocados in this recipe. Plan in advance, and place the avocados in a brown paper bag for a day or two and let them ripen on their own. The time it takes will be worth it for that nutty, creamy taste. Just don’t let them get too soft.
First, the temperature has to be 375 degrees F before placing the egg rolls into the pan. Second, there must be plenty of space between each egg roll for them to be crispy. Overcrowding will not only lower the pan’s temperature, but it will also cause the egg rolls to steam instead of frying, making them soggy. They may not have been cooked long enough, too. Let them get brown and crispy. Finally, be sure to drain all the oil by placing them on a rack over a paper towel.
They were probably cooked too long. The egg rolls should only be cooked long enough to become golden brown and crispy. The point is not to cook the filling ingredients but to heat them and make the exterior crispy. Also, be sure not to cut the avocados too small. They should be big chunks so that they hold their shape.
Be sure to use the right wrapper. Do not get spring rolls. Egg rolls have a thicker egg-based wrapper, while spring rolls are thin translucent rice paper not made for frying. Also, do not overfill the egg roll wrapper. Filling it too full can cause it to tear during filling or burst during frying. Lastly, get a high-quality egg roll wrapper for the best results.
More Cheesecake Factory recipe copycats:
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Cheesecake Factory Avocado Egg Rolls Copycat Recipe
Ingredients
Egg Rolls:
- 3 large avocados peeled, pitted, & diced
- 8 tablespoons sun-dried tomatoes packed in oil drained and chopped
- 3 tablespoons minced red onion
- 2 tablespoons fresh cilantro chopped
- 1/4 teaspoon salt
- 1 package Egg roll wrappers at least 12 wrappers
- 1 egg beaten
Dipping Sauce:
- 4 teaspoons white vinegar
- 1 teaspoon balsamic vinegar
- 1/2 cup honey or mapke syrup
- 1/4 teaspoon powdered saffron
- 1/2 cup chopped cashews
- 1 cup fresh cilantro
- 2-4 cloves garlic depending how garlicky you want the rolls
- 2 green onions chopped
- 1 tablespoon white granulated sugar
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1/2 cup olive oil more if needed
Instructions
Dipping Sauce:
- In a small, microwave-safe bowl, stir together the vinegars, saffron powder, and honey. Microwave for 1 minute, stirring, and set aside.
- Add the rest of the sauce ingredients and the honey mixture to a blender. Puree until combined and fully blended.
- Pour the mixture into a bowl and stir it. If needed, add more olive oil to thin it out.
- Refrigerate until ready to use.
Avocado Rolls:
- In a large bowl, gently stir diced avocados, chopped sun-dried tomatoes, onion, cilantro, and salt.
- Position one egg roll on a cutting board with the corner facing you. Brush the edges of the wrapper with the egg mixture.
- Distribute the avocado filling evenly onto the center.
- Fold the bottom corner up 1/4 of the way over the filling. Roll up from side to side, fold the top corner over all, and press to seal.
- Repeat with the remaining egg roll wrappers.
- Add enough oil to a deep pan over medium-high heat to submerge a batch of avocado egg rolls. Heat the oil to 375 degrees Fahrenheit.
- Deep fry the egg rolls in batches for about 3-4 minutes, until golden brown.
- Remove rolls from oil and place on paper towels to drain excess oil.
- Serve with the dipping sauce.
Video
Notes
Deep frying perfection
First, choose the perfect oil with a high smoke point and neutral flavor. Peanut oil, vegetable oil, and canola oil are three of my favorites. Do not use sesame or olive oil because they burn at high temperatures. Then, ensure the oil is at the right temperature before adding the egg rolls. It needs to be 375 degrees F. I highly recommend using a candy thermometer to make sure. Remember to cook only a few at a time so they have enough room to fry. If they are too close together, they will steam instead of frying, making them soggy. They should cook for about three to four minutes. When they are golden brown, remove them. With this recipe, we are not cooking the ingredients inside. The final step is to put them on a wire rack with a paper towel on a pan below them. Placing them on paper towels will make them soggy.More tips to consider
- Do not overfill the egg roll wrappers. This can make them burst when cooking them.
- If I am making a big batch, I spritz the avocados with lime juice to prevent them from turning brown.
- Use a candy thermometer to monitor the oil temperature, which should stay at 375 degrees F.
- Cook them only until they are brown and crispy. Don’t worry about cooking the inside ingredients.
- Don’t mash the avocados. This is not guacamole. They should be in larger chunks to withstand frying.
Nutrition
