Cheesecake Factory avocado egg rolls taste exactly like the restaurant version and make the perfect appetizers for any occasion. These avocado rolls are packed with sun-dried tomato, fresh avocado, cilantro and red onion, and the flavors go great with our homemade tamarind cashew sauce. Plus, they only take 4 minutes per batch to cook, and are crispy every time.
These are by far one of our favorite appetizers on the Cheesecake Factory menu. As for the main course, I recreated their Cuban sandwich, which we often make together for an at home restaurant experience. This recipe is also the perfect way to use up ripened avocados when you don’t want them to spoil.
Dipping Sauce Ingredients:
- olive oil
- raw cashews – these are the kind that are unsalted and not roasted – they are creamy and buttery
- garlic cloves, cumin, and black pepper.
- rice vinegar – adds the signature flavor to the sauce.
- light brown sugar – be sure to pack when measuring.
- Juice of 1 lime (or 2 teaspoons tamarind paste) – see more about tamarind paste in the notes section.
- green onions and fresh cilantro – chop the white parts roughly
- honey – balances out the tanginess of the other flavors.
Egg Roll Ingredients:
- avocados – avoid using unripe avocados
- red onion – the red variety is more potent than others and pairs well with cilantro and avocado.
- sun-dried tomatoes – we like using the ones that are stored with herbs and oil. It’s easy to add flavor to the dish and they are super tender.
- fresh cilantro, salt, and pepper
- egg roll wrappers – not to be confused with spring roll wrappers, they are not the same.
- egg – to seal the wrappers.
- Oil for frying – we recommend vegetable or canola oil.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Serve our version of Cheesecake Factory’s avocado egg rolls with the homemade sauce, chipotle ranch, sour cream, or a cilantro ranch dressing.
Substitutions and Variations
- Air fryer – once you have egg rolls assembled, add them to the air fryer in a single layer. Spritz generously with oil. Air fry egg rolls at 380 degrees for 4-8 minutes, flipping halfway through.
- Mini rolls – use wonton wrappers in place of the egg roll wrappers to make a smaller version. This is great for a special occasion where you want them to look a little more dainty.
- Vegan friendly – use water to seal the edges, be sure the wrappers are not made with animal products, and swap the honey for maple syrup.
PREP: Heat several inches of oil in a dutch oven or cast iron skillet to 375 degrees. It will take about 10-15 minutes to come to temperature.
Step 1: Combine all of the dipping sauce ingredients into the food processor. Pulse until a paste forms.
Step 2: In a medium bowl, stir together the diced avocado, zesty red onion, sun dried tomatoes, cilantro, and salt and pepper.
Step 3: Place an egg roll wrapper in front of you so it’s a diamond shape. Whisk the egg in a small bowl. Brush the beaten egg around the corners of the egg roll skin.
Step 4: Add a couple of tablespoons of the avocado filling to the center of the wrapper.
Pro Tip: Avoid overfilling the wrappers so they don’t bust while cooking.
Step 5: Fold the two sides in, then fold up the bottom corner and continue rolling to seal towards the top corner. Repeat with the remaining egg roll wrappers.
Step 6: Fry the egg rolls in the hot oil 2-3 at a time, leaving room in between each one, for 1-2 minutes on each side.
Step 7: Remove with a slotted spoon and drain on a paper towel lined plate. Once they cool slightly you can transfer them to a cooling rack if desired.
SERVE: Serve warm with the dipping sauce.
Avocado Egg Rolls Cooking Tips
- Monitor the oil using a thermometer so it stays as even as possible. The temperature will drop once the egg rolls are added, so you may need to adjust the heat.
- Use a deep fryer if you have one. They keep the temperature better and you can reuse the oil later.
- Tamarind paste can be found in the ethnic food section in some grocery stores. It’s popular in Asian and Indian cuisine, even though it comes from Africa. The taste is slightly sweet and more so sour. The combination of rice vinegar, lime, honey, and brown sugar is a good stand in for the paste in this recipe, so you don’t have to use it if you don’t want to.
- If you need to ripen your avocados beforehand, place them in a brown paper bag for a day or two. This will speed up the process. These are the main ingredient, so we want to make sure they are the best. Do not use hard avocados, these still need more time and will not have that creamy, nutty flavor!
- Don’t mash the avocados, we want them to be chopped into chunks – not like guacamole! Larger chunks will hold up better to the deep frying.
- Tossing the avocado in a little lemon juice will keep it from browning if you are making bigger batches.
To enjoy egg rolls without a ton of extra calories and fat, cook them in the air fryer instead of deep frying!
Keep leftover egg rolls for 2-3 days in an airtight container. Reheat avocado rolls in the oven or air fryer for best results. You can microwave them, but the outside will not be as crispy.
The ones from the actual restaurant are not vegan friendly due to the wrappers usually being make from milk and eggs. However, there are vegan friendly versions of “egg” wrappers in the produce section at the grocery store that you can use to make this avocado egg rolls recipe.
Egg rolls have a thicker, crispy egg-based wrapper and are filled with cooked ingredients and deep-fried. Spring rolls use a thin, translucent rice paper wrapper filled with fresh raw vegetables, noodles, and sometimes shrimp. They are not deep-fried and have a light, chewy texture.
If you try these Cheesecake Factory Avocado Egg Rolls or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Cheesecake Factory Avocado Egg Rolls
Dipping Sauce Ingredients:
- ¼ cup olive oil
- ½ cup raw cashews
- 1-2 cloves garlic
- ½ teaspoon cumin
- 1 tablespoon rice vinegar
- 1 tablespoon light brown sugar
- ½ teaspoon black pepper
- Juice of 1 lime or 2 teaspoons tamarind paste
- 2 green onions white parts only, roughly chopped
- Large handful of fresh cilantro about ½ cup
- ¼ cup honey
Egg Roll Ingredients:
- 4 ripe avocados diced
- 2 tablespoons minced red onion
- ⅓ cup sundried tomatoes
- ⅓ cup chopped fresh cilantro
- Pinch of salt and pepper
- 10 egg roll wrappers
- 1 egg beaten well
- Vegetable oil for frying
- In the bowl of a food processor, combine all of the dipping sauce ingredients.
- Process until the ingredients form a uniform paste.
- Begin heating several inches of oil in a cast iron skillet or dutch oven until the oil reaches 375°F. You will want to maintain the oil temperature between 350 and 375 degrees throughout cooking. The oil takes 10-15 minutes to heat.
- Meanwhile, begin to assemble the egg rolls. In a medium mixing bowl, gently stir together the avocado, red onion, sundried tomatoes, chopped cilantro, and a pinch of salt and pepper.
- Place an egg roll wrapper on your work area with the corners pointing up and down and side to side.. Brush with the beaten egg (you can focus the egg wash around the edges of the wrapper as this is what will help to seal the wrapper.)
- Scoop a couple tablespoons of the filling mixture in the center of the wrapper, forming a horizontal line.
- Fold in the two sides of the wrapper. Fold up from the bottom of the egg roll and continue rolling to seal the whole thing.
- Fry the egg rolls 2-3 at a time so that there is plenty of space between the egg rolls in the pan. Fry for 1-2 minutes on each side, until the the egg roll is golden brown all over. Lift from the oil with a slotted spoon and place on paper towels to drain.
- Serve warm with the dipping sauce.