Cheesecake Factory Avocado Egg Rolls
Just like the restaurant-version, except it’s so much cheaper to make right at home and it tastes a million times better too!
We don’t eat out at Cheesecake Factory very often but when we make a visit there once in a blue moon for a big family gathering or celebration, these avocado egg rolls are always a must. And when the plate hits the table, we’re all fighting for the last one. Except, no one wants to be the person to actually grab the last egg roll. We all say, “Oh no, it’s all yours,” but we secretly want it all for ourselves.
Or is that just me?
Now if you are one of those peoples, then have no fear – here’s a homemade version that you can make right in the comfort of your own kitchen. And you can grab that last egg roll guilt free! Just be sure to keep an extra stash somewhere in the kitchen where no one else can find it.
But the best part about this recipe is not only does it taste a million times better than the restaurant version but it’s also unbelievably easy to make and so much cheaper to make right at home. Simply combine your avocado mixture, which is very close to guacamole, throw them in an egg roll wrapper and then into the skillet until they’re wonderfully crisp and golden brown.
Done and done.
These came together in just 20 minutes, and we devoured them in less than 5. It was so good, we made them again the very next day! And I’m sure they’ll be back on the menu this week. But I may just have to make them when Jason isn’t home because I am in no mood to share these.
Cheesecake Factory Avocado Egg Rolls
Ingredients
- 1 cup vegetable oil
- 3 avocados, halved, peeled and seeded
- 1 Roma tomato, diced
- ¼ cup diced red onion
- 2 tablespoons chopped fresh cilantro leaves
- Juice of 1 lime
- Kosher salt and freshly ground black pepper, to taste
- 8 egg roll wrappers
For the cilantro dipping sauce
- ¾ cup fresh cilantro leaves, loosely packed
- ⅓ cup sour cream
- 1 jalapeno, seeded and deveined, optional
- 2 tablespoons mayonnaise
- 1 clove garlic
- Juice of 1 lime
- Kosher salt and freshly ground black pepper, to taste
Instructions
- To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
- Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
- In a medium bowl, gently mash avocados using a potato masher. Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine.
- Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
- Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
- Serve immediately with cilantro dipping sauce.
Did you make this recipe?
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These were so good I overate & I think I could’ve eaten the dip alone with a spoon once my appetizer was gone! My only thought is that I wasn’t sure how much avocado to put in the middle of the wrapper, I guessed & so I’m not sure if I did it ‘right’. Thanks for this recipe & since following your blog, our dinners have stepped up a notch. So much fun making your recipes! 🙂
I cannot wait to try these! Thank you so much for sharing!
mmm I bet bacon pieces would be awesome in these
Guuuuurl these were soooo good! I had them 3 days ago and they ade it back onto next weeks rotation! Ha! Love all your stuff, you have fantastic taste buds
When I had these at the CF, they were served with a clear sweet dipping sauce. I found a copycat recipe that tastes right, and it’s very simple: 3-4 teaspoons white vinegar, 1 teaspoon balsamic vinegar, 1/2 teaspoon tamarind pulp, 1 pinch powdered saffron and 1/2 cup honey. Stir together everything except the tamarind in a microwave-safe bowl and heat for 1 minute in the microwave, then add the tamarind pulp and stir until it dissolves.
I’ve never been to CCF, but I saw these and they looked delicious. I actually added bacon to mine, and they turned out amazing! Thanks for the recipe!
My daughter can’t eat mayo, is there a substitute I could use in the dipping sauce?
Greek yogurt or even sour cream would be a great substitute.
Hey I saw one question about freezing where you replied not to as the avocado might brown. I’m not trying to step on toes but you can freeze avocado beautifully. Just trying to be helpful. I actually pulled whole frozen avocados out of the freezer for this and it was a go.
I was searching copycat Cheesecake Factory dinner rolls and Google gave me Avocado Egg Rolls. I stumbled upon your recipe and I am bookmarking – these look so good. I hope to give this a try. Thank you for sharing. 🙂
Absolutely Delicious! My husband and I enjoyed the combination together. The flavor was so good! Friends were asking for the receipe so I shares your link ! 🙂
This is my second time making them. Both times very good. When i have leftovers, i put them in the oven for a few minutes and to me they still taste good. I found the sweet cilantro dipping sauce on another website and i think the dipping sauce with this recipe and the other recipe tasted good. But i enjoy eating :o). We have a place here in PA that makes collard greens and chicken egg rolls and i made that too.
Chungah: Do you have more egg roll recipes with different fillings?
I will be making this tomorrow. Thanks for the awesome recipe, as always!
I came across this recipe on pinterest the other day. I went to the store to get all the ingredients and I can’t wait to make them. I want them NOW!!!
I love using sun dried tomatoes in recipes and this one looks like its a hit. Love your pictures.
Hi.
What can I use instead of sour cream.
when I want to reduce sour cream, I substitute plain Greek yogurt.
Ooh this sounds like a bit of me 🙂
I use almost the same mixture for my avocado toast, mash together avocado, red onion, vine tomatoes, jalapeños, lime juice and chilli flakes, spread onto toast then top with blobs of soured cream, grated extra mature cheddar, a bunch of torn up coriander/cilantro and lots of franks hot sauce
We don’t have egg rolls here (England) but we have spring rolls and chop suey rolls which are both similar but have a very thin wrapper which is not as thick or crispy as egg rolls are. Look forward to making these and playing around with different mixes for the filling.
Thank you for the recipe and I look forward to looking through your site 🙂
Wow! A favorite of mine at CCF; I often order them as my entire meal. I have to go easy on the dipping sauce though, as I have a low tolerance for peppery spices. Now we can make it to taste!
These give me life!! I am so excited to make them!
Damn, i love this dish. It looks so elegant and light at the same time. Need to try this.
These were awesome! Thank you so much for sharing this recipe. I fried in coconut oil and they came out just perfect. Thanks again!
Will try them when I find the wrappers because I am at present in Central America and need to check availability . However, the ONLY wish I have with an unknown (for me) recipe like this I would LOVE a couple of photos of you filling and closing them and how they look in the quantity of oil.. However, no question that what photos you DO have , are mouth-watering!!