Copycat Avocado Egg Rolls

Crispy fried egg rolls filled with a flavorful avocado mixture and dipped in a honey cilantro dipping sauce… like the cheesecake factory’s, but better!

Restaurant quality appetizers are so fun to make at home… there’s no waiting for a table, no tip to be paid, and considerably cheaper!  These are my take on The Cheesecake Factory’s avocado egg rolls.  Not exactly the same recipe, but one that my family loves!

At the Cheesecake Factory, one of my favorite appetizers is their avocado egg rolls… they. are. so. good!  I’m an avocado nut, so naturally anything with avocado in the title has my attention.

This recipe is a copycat, but what I call a loose copycat.  It’s similar, but not spot on.  Traditionally the Cheesecake Factory’s version has a different dipping sauce with tamarind in it.  Tamarind paste can be a little difficult to find, so I made a honey cilantro sauce instead!

As with a lot of fried foods, it helps to be prepared, so I like to have things chopped and set up before I start wrapping my egg rolls.  For me, that includes setting up my “after-fried” station.

To keep the egg rolls crispy, line a rimmed baking sheet with a couple paper towels, then set a wire cooling rack on top.  That way when you remove the egg rolls from the oil, you can put them on the cooling rack and the excess oil falls away from them, keeping them nice and crispy!

If you’re intimidated by frying, I’m here to tell you it’s not all that scary or difficult!  Here are some of my favorite tips for flawless frying, every time!

• You don’t need a special deep fryer, just a large heavy bottomed pot.  My go-to pan is my trusty dutch oven!
• A thermometer helps, but if you don’t have one, it’s not the end of the world.  Heat your oil over MED heat for a while, then when you think it’s ready, stick the handle of a wooden spoon into the pot.  If bubbles form around it, the oil is ready!  For these egg rolls, you can also tear off a piece of an extra egg roll wrapper and add it to the oil.  It should float and bubble, but not turn golden TOO quickly.
• A spider is my favorite tool to remove fried foods from the oil, and they’re super cheap!
• Starting off your frying experience with a food that doesn’t have to be cooked in the middle is the easiest (like these egg rolls!), that way you don’t have to worry about eating raw meat.

Here’s some other great fried recipes:

1. Cajun Fried Pickles
2. Bourbon Cider Boneless Wings
3. Monte Cristo Sandwiches
4. Beef Barbacoa Chimichangas

I hope you guys give this copycat avocado egg roll recipe a try!  It may not be spot on, but I think they taste every bit as delicious!

This post was originally published in December 2014, and has been updated with new photos.

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Avocado Egg Rolls

5 from 4 votes

Author: The Chunky Chef

Prep Time: 25 minutes

Cook Time: 16 minutes

Total Time: 41 minutes

Calories: 348

Servings: 6 servings

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These egg rolls will have you diving back for more!

Ingredients

• ▢ 2 cups vegetable oil
• ▢ 3 avocados halved, pit removed, flesh scooped out
• ▢ 4-5 Tbsp sun-dried tomatoes diced
• ▢ 1/4 cup red onion finely diced
• ▢ 2 Tbsp cilantro chopped
• ▢ 1 clove garlic, finely minced
• ▢ Juice of 1 lime
• ▢ salt and pepper to taste
• ▢ Egg roll wrappers

HONEY CILANTRO DIPPING SAUCE:

• ▢ 1/2 cup cilantro, chopped
• ▢ 1/4 cup honey
• ▢ 1 1/2 Tbsp apple cider vinegar
• ▢ 1 clove garlic, chopped
• ▢ 1/2 Tbsp olive oil
• ▢ 1 tsp lime juice
• ▢ pinch of turmeric
• ▢ salt and pepper to taste

Instructions

• Heat vegetable oil in large skillet or dutch oven over medium high heat.  Line a baking sheet with paper towels and top with a wire cooling rack.  Set aside.
• In a bowl, mash  2 of the avocados, dicing the last avocado into small pieces. Stir in lime juice, cilantro, sun dried tomato, red onion, garlic and salt and pepper.
• Place 2 Tbsp avocado mixture in the lower center of an egg roll wrapper. Bring the bottom edge of the wrapper tightly over the filing, fold in the sides, and roll up until the top of the wrapper is reached. Wet fingers in some water and seal edges of egg rolls. Repeat with remaining filling and egg roll wrappers.
• When the oil is 375 degrees F (or when the handle of a wooden spoon is placed in the oil, it bubbles), and working in batches of 3-4, add egg rolls to hot oil, frying until golden brown on all sides, about 2-3 minutes. Remove to prepared cooling rack.
• Add all sauce ingredients to a blender or food processor and pulse until smooth.  Pour into dipping bowls and serve with egg rolls.

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Chef Tips

** these can be made with wonton wrappers, just fold them like you would for a rangoon or potsticker

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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