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Cheesecake Factory Avocado Egg Rolls Copycat Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/cheesecake-factory-avocado-egg-rolls-copycat-recipe/