Copycat Avocado Egg Rolls

Avocado Egg Rolls

 Leah Maroney

Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Servings: 10 servings
Yield: 20 egg rolls
Nutrition Facts (per serving)
835 Calories
54g Fat
74g Carbs
19g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 10
Amount per serving
Calories 835
% Daily Value*
Total Fat 54g 69%
Saturated Fat 8g 38%
Cholesterol 29mg 10%
Sodium 1229mg 53%
Total Carbohydrate 74g 27%
Dietary Fiber 13g 47%
Total Sugars 9g
Protein 19g
Vitamin C 16mg 78%
Calcium 115mg 9%
Iron 5mg 26%
Potassium 1057mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Out of all of the delicious items on the Cheesecake Factory menu, their egg rolls are king. Especially the avocado egg rolls; they're stuffed with ripe avocado, sun-dried tomatoes, chopped cilantro, and zesty red onion. These simple ingredients create a flavor explosion in your mouth and they're pretty easy to make at home

The dipping sauce is also super easy to make but if you want to skip a step, you can also serve these with a spicy ranch or any other southwest style dipping sauce.

Ingredients

For the Egg Rolls:

  • 1/2 cup sun-dried tomatoes

  • 4 avocados, chopped

  • 1/4 cup cilantro, minced 

  • 1/3 cup diced red onion

  • 1 tablespoon lime juice

  • 1 teaspoon salt

  • 20 egg roll wrappers

  • Vegetable oil, for frying

For the Tamarind Cashew Sauce:

  • 4 teaspoons white vinegar

  • 1 teaspoon balsamic vinegar

  • 1 tablespoon lime juice

  • 1 tablespoon sugar

  • 1 teaspoon tamarind concentrate

  • 1/4 teaspoon ground turmeric

  • 1 teaspoon cumin

  • 2 green onions

  • 2 cloves garlic

  • 1/2 cup cashews

  • 2/3 cup fresh cilantro leaves

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon salt

Steps to Make It

  1. Gather your ingredients.

    Avocado Egg Rolls
     Leah Maroney
  2. Chop the sun-dried tomatoes. Toss with the chopped avocado, onion, cilantro, salt, and lime juice in a large bowl.

    Avocado Egg Rolls
     Leah Maroney
  3. Turn the egg roll wrappers on an angle, so that the corner is facing you. Place one to two tablespoons of filling towards the center of the wrapper. Brush the edges of the wrapper with water. You can use a pastry brush or your finger.

    Avocado Egg Rolls
     Leah Maroney
  4. Fold the corner over the filling tightly.

    Avocado Egg Rolls
     Leah Maroney
  5. Start rolling the egg roll in the same direction and fold in the two side corners as you roll. Keep the wrapper tight around the filling.

    Avocado Egg Rolls
     Leah Maroney
  6. Continue rolling until the filling is completely enclosed in the wrapper. Set it aside on a parchment-lined baking sheet. Continue filling wrappers until you run out of filling.

    Avocado Egg Rolls
     Leah Maroney
  7. Pour oil into a pot to a 2-inch depth and heat to 350 F. Add three or four rolls to the hot oil at a time. Cook for three to four minutes or until golden brown.

    Avocado Egg Rolls
     Leah Maroney
  8. Remove the egg rolls from the oil and allow them to drain on a paper towel lined plate.

    Avocado Egg Rolls
     Leah Maroney
  9. While the egg rolls are frying, gather the ingredients for the dipping sauce.

    Avocado Egg Rolls
     Leah Maroney
  10. Blend the dipping sauce ingredients together in a blender or food processor.

    Avocado Egg Rolls
     Leah Maroney
  11. Cut the hot egg rolls on an angle and serve them with the dipping sauce!

Avocado Egg Rolls
 Leah Maroney

Recipe Variations

  • Replace the cashews with almonds.
  • You can find tamarind concentrate in Asian Markets and specialty markets. If you can't find it you can add a little extra lime juice.
  • You can also serve these with a spicy ranch or a chipotle sauce.