Cheesecake Factory Avocado Egg Rolls Copycat Recipe

Introduction

These Cheesecake Factory Avocado Egg Rolls are a crispy, creamy treat that combines ripe avocados with sun-dried tomatoes and fresh herbs, wrapped in crunchy egg roll wrappers. Perfect as an appetizer or snack, they come with a flavorful honey-saffron dipping sauce that complements their rich, savory filling.

Ingredients

• 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)
• 4 teaspoons white vinegar
• 1 teaspoon balsamic vinegar
• 1/2 cup honey (or maple syrup)
• 1/4 teaspoon powdered saffron
• 1/2 cup chopped cashews
• 1 cup fresh cilantro
• 2–4 cloves garlic (depending on 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

1. Step 1: Prepare the dipping sauce by combining the white vinegar, balsamic vinegar, powdered saffron, and honey in a small microwave-safe bowl. Microwave for 1 minute, stirring halfway, then set aside.
2. Step 2: Add the chopped cashews, fresh cilantro, garlic, green onions, sugar, black pepper, ground cumin, and the honey mixture to a blender. Puree until smooth and well combined.
3. Step 3: Transfer the sauce to a bowl and stir. Add more olive oil if you want to thin it out. Refrigerate until ready to serve.
4. Step 4: In a large bowl, gently stir together the diced avocados, chopped sun-dried tomatoes, minced red onion, chopped cilantro, and salt.
5. Step 5: Lay one egg roll wrapper on a flat surface with a corner facing you. Brush the edges of the wrapper with the beaten egg.
6. Step 6: Distribute an even amount of the avocado mixture onto the center of the wrapper.
7. Step 7: Fold the bottom corner up about a quarter way over the filling, then roll from side to side, folding the top corner over and pressing firmly to seal the egg roll.
8. Step 8: Repeat the rolling process with the remaining wrappers and filling.
9. Step 9: In a deep pan, heat enough olive oil to submerge a batch of egg rolls over medium-high heat until it reaches 375°F (190°C).
10. Step 10: Fry the egg rolls in batches for 3–4 minutes until they turn golden brown and crispy.
11. Step 11: Remove the egg rolls with a slotted spoon and place them on paper towels to drain excess oil.
12. Step 12: Serve the crispy avocado egg rolls warm with the honey-saffron dipping sauce.

Tips & Variations

• For extra crunch, add finely chopped water chestnuts to the avocado filling.
• Use maple syrup instead of honey for a different sweetness profile in the dipping sauce.
• If you prefer baked egg rolls, brush them lightly with oil and bake at 400°F (200°C) for 15–20 minutes, turning halfway.
• Adjust garlic cloves according to your taste to balance the flavor.
• Serve with extra fresh cilantro sprinkled on top for added freshness.

Storage

Store any leftover avocado egg rolls in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh and crispy, so reheat them in a hot oven or air fryer to regain their crunch. The dipping sauce can be refrigerated separately for up to 5 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the avocado filling in advance?

Yes, but it’s best to prepare the filling shortly before wrapping to prevent the avocado from browning. If you must prepare it ahead, add a little lemon or lime juice to help maintain the color.

What can I use if I don’t have egg roll wrappers?

If egg roll wrappers aren’t available, you can use spring roll wrappers or even wonton wrappers for smaller rolls, adjusting the filling quantity accordingly.

Cheesecake Factory Avocado Egg Rolls Copycat Recipe

Print Recipe

★★★★★

4.8 from 110 reviews

This Cheesecake Factory Avocado Egg Rolls Copycat recipe features crispy, golden egg rolls stuffed with creamy avocado, sun-dried tomatoes, and fresh herbs, served with a sweet and tangy saffron-honey dipping sauce. Perfect as an appetizer or snack, these egg rolls combine a wonderful crunch with rich, fresh flavors in under 30 minutes.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Egg Rolls

• 3 large avocados, peeled, pitted, and 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
• 1/2 cup olive oil (more if needed for frying)

Dipping Sauce

• 4 teaspoons white vinegar
• 1 teaspoon balsamic vinegar
• 1/2 cup honey or maple syrup
• 1/4 teaspoon powdered saffron
• 1/2 cup chopped cashews
• 1 cup fresh cilantro
• 2–4 cloves garlic, depending on preference
• 2 green onions, chopped
• 1 tablespoon white granulated sugar
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin

Instructions

1. Prepare the Dipping Sauce: In a small, microwave-safe bowl, combine the white vinegar, balsamic vinegar, powdered saffron, and honey. Microwave on high for 1 minute, stirring halfway through. Set this mixture aside to cool slightly.
2. Blend the Sauce Ingredients: Add the cashews, fresh cilantro, garlic cloves, green onions, sugar, black pepper, ground cumin, and the saffron-honey mixture to a blender. Puree until smooth and fully combined.
3. Adjust Sauce Consistency: Pour the blended sauce into a bowl and stir. Add more olive oil if needed to thin it to desired consistency. Refrigerate until ready to serve.
4. Make the Avocado Filling: In a large bowl, gently combine the diced avocados, chopped sun-dried tomatoes, minced red onion, chopped cilantro, and salt. Be careful not to mash the avocado too much.
5. Assemble the Egg Rolls: Lay one egg roll wrapper on a clean surface with one corner pointing toward you. Brush the edges of the wrapper lightly with the beaten egg to help seal the rolls.
6. Add Filling: Evenly distribute the avocado mixture onto the center of the wrapper, leaving room on the edges.
7. Fold and Seal: Fold the bottom corner up over about a quarter of the filling, then roll the wrapper tightly from side to side. Fold the top corner over the roll, pressing the edges firmly to seal.
8. Repeat the Process: Continue assembling with the remaining wrappers and filling until all are prepared.
9. Heat Oil for Frying: Pour enough olive oil into a deep pan to submerge the egg rolls. Heat the oil over medium-high heat to 375°F (190°C).
10. Deep Fry the Egg Rolls: Fry the egg rolls in batches for 3 to 4 minutes, or until they turn golden brown and crispy.
11. Drain Excess Oil: Remove the egg rolls with a slotted spoon and place them on paper towels to absorb excess oil.
12. Serve: Plate the crispy avocado egg rolls with the prepared saffron-honey dipping sauce and enjoy while warm.

Notes

• For best results, use ripe but firm avocados to avoid overly mushy filling.
• If you don’t have powdered saffron, you can substitute with a pinch of turmeric for color, but the flavor will differ.
• Adjust the amount of garlic in the dipping sauce according to your preference for garlickiness.
• Make sure the oil temperature is at 375°F to ensure crispy rolls that are not greasy.
• Leftover dipping sauce can be refrigerated for up to 3 days.

Keywords: Avocado Egg Rolls, Copycat Cheesecake Factory Recipe, Appetizer, Fried Egg Rolls, Avocado Snack, Saffron Honey Dipping Sauce