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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I don’t think I’ve ever had these at The Cheesecake Factory, but it doesn’t really matter because your homemade version look so good! 🙂
I’d got to give these a try. They look so good.
Everything at Cheesecake Factory makes my mouth drool. Have you seen their new reuben rolls? They are amazing!
Happy Tuesday!
You had me at avocado – these look amazing!
Have had the original at the CCF and have always wondered how good would these be if you added bacon. May have to try it now. Thanks for the inspiration.
oh man, these are one of my guilty pleasures for SURE! CF is one of my top restaurant picks of all time. thanks for your recreation! the cilantro dipping sauce is such a fantastic compliment.
le
These are beyond amazing!
I’ve never had these at the Cheesecake Factory…now I don’t need to I can make them at home! I usually always get the Asian Chicken Salad or their salmon. Now you got me wishin we had a Cheesecake Factory close!
You TOTALLY called me out. Not only do I want the last one of these…I want them ALLLL mwahahaha!
These look amazing! I want some right now!
This looks delicious, I’ll be making these! I’m also going to try the avocado mixture inside spring roll wrappers, maybe adding a little shredded lettuce. Thanks for the recipe and excellent pictures!
I tried these in spring rolls because I couldn’t find egg roll wrappers in my grocery store… itwas a disaster! I don’t recommend it.
I just made these using spring roll wrappers… and it turned out Awesome! However.. in Australia we have CheeseCake Factory. .. but you only buy cakes… its not a restaurant. .. so I cant say if they taste the same or not… but THESE WERE AMAZING… I wish I coukd post a pic here….
I LOVE these egg rolls at The Cheesecake Factory, and who knew I could make them at home in only 20 minutes!Obsessed with these. Pinned!
*Stretches out arms reaching for avocado roll* Want! These look wonderful, no wonder you’d be wanting the last one 😀 I can so relate with not taking the last one on the plate, everyone’s always secretly eyeing it up, be it a slice of cake, biscuit, the last chicken drumstick, mmmm!
The only place where it isn’t like that, is at granny’s where she jokes that we’re not going anywhere if we don’t polish it off 😛
Do you think this can be made ahead of time and thrown in the freezer for a quick appetizer? Btw I always love your recipes 🙂
Could you fry these ahead of time(hour before) and keep warm/reheat in oven till time to serve?
Yum! I appreciate that you wrote this recipe to make 8 egg rolls. Perfect portion size for two (or 1 ambitiously…). Your pictures, as always are gorgeous!! : )
Ive never had the real version but would never bother now! I almost never go into the CCF because the line is always out the door. Like on a Tues night in January the wait for a table will be like hours. Ok maybe not quite but it’s always longer than I have patience for. DIY at home is always best!