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, but even people that don’t like avocado that much have tried those egg rolls and liked them. This recipe comes with a honey cilantro dipping sauce that is heavenly.
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. I don’t know about you, but I don’t usually keep tamarind paste in my pantry. It 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.
Obviously frying isn’t the healthiest, so I wouldn’t eat these all the time, but it’s definitely fun for a party or special occasion! And trust me, once you start frying things, you’ll be wanting to try all kinds of things!
Here’s some of my favorites:
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.
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Avocado Egg Rolls
- 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
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.
** these can be made with wonton wrappers, just fold them like you would for a rangoon or potsticker