If you have a soft spot for crunchy, creamy, and absolutely addictive appetizers, then you are going to fall head over heels for this Cheesecake Factory-Style Avocado Egg Rolls Recipe. Imagine crispy golden wrappers enveloping a vibrant blend of chunky avocados, sun-dried tomatoes, and fresh herbs — a harmonious marriage of textures and flavors that is both refreshing and satisfyingly indulgent. Whether you’re hosting a party or craving a unique snack, these egg rolls bring a sophisticated twist on a beloved classic that will wow everyone at your table.
Ingredients You’ll Need
Gathering the right ingredients for this Cheesecake Factory-Style Avocado Egg Rolls Recipe is simple yet crucial. Each component plays a vital role, from the creamy avocado lending smoothness to the bright sun-dried tomatoes adding a burst of tangy sweetness. Together, they create a playful contrast that makes this dish unforgettable.
- Vegetable oil: Essential for deep frying to achieve that irresistible crisp exterior.
- Avocados: The star of the show; ripe and chunky for the perfect creamy texture.
- Sun-dried tomatoes: Dice these finely to add a punch of concentrated tomato flavor.
- Red onion: Provides a mild sharpness to balance the richness of the avocado.
- Cilantro: Adds a fresh, herbal note that brightens every bite.
- Salt: Enhances all the natural flavors in the filling.
- Black pepper: Adds a subtle kick for depth and warmth.
- Egg roll wrappers: The crunchy casing that holds all the deliciousness together.
How to Make Cheesecake Factory-Style Avocado Egg Rolls Recipe
Step 1: Prepare the Oil
Begin by heating your vegetable oil in a deep fryer or a sturdy cast iron skillet until it reaches the perfect frying temperature of 350°F. This temperature is key to getting that golden, crisp exterior without absorbing too much oil, so be patient and precise.
Step 2: Prep the Avocado Filling
Peel and pit the avocados, then place them in a medium bowl. Use a fork to roughly break them up, aiming for chunky rather than smooth — we want texture here! This chunkiness is what gives the filling its satisfying mouthfeel.
Step 3: Add Tomatoes and Onion
Dice your sun-dried tomatoes into bite-sized pieces and add them to the avocado alongside the minced red onion. These ingredients introduce bursts of tang and crunch that brighten the creamy base and keep each bite exciting.
Step 4: Season and Mix
Sprinkle in the chopped cilantro, salt, and pepper. Gently fold everything together with a spoon, being careful not to mash the avocado completely. The goal is to combine flavors while preserving lovely chunks for texture contrast.
Step 5: Assemble the Egg Rolls
Lay an egg roll wrapper flat on your work surface and spoon about 2 tablespoons of the avocado mixture onto one edge. Fold the edge over the filling to cover it, then tuck in the sides, and continue rolling tightly toward the opposite edge.
Step 6: Seal the Egg Rolls
Dampen your fingers with water and brush them along the open edge of the wrapper to create a sticky seal. Press firmly to ensure the egg roll stays closed during frying, which keeps all that good filling exactly where it belongs.
Step 7: Cook the Egg Rolls
Carefully place the egg rolls into the hot oil one at a time, making sure not to overcrowd the pan. Fry for about 3 minutes, then flip and cook for another 3 to 5 minutes until every side boasts that irresistible golden crispiness.
Step 8: Drain and Cool
Remove the cooked egg rolls and place them on a wire rack or paper towels to drain excess oil. Letting them cool briefly enhances their crunch, making them ready for the perfect bite.
How to Serve Cheesecake Factory-Style Avocado Egg Rolls Recipe
Garnishes
A sprinkle of chopped fresh cilantro or a light dusting of flaky sea salt can elevate these egg rolls from delicious to unforgettable. A gentle squeeze of fresh lime juice just before serving also brings out bright acidity, perfectly balancing the rich avocado.
Side Dishes
Pair these egg rolls with a cooling cilantro-lime dipping sauce or a creamy chipotle mayo to complement their flavors. For a complete appetizer platter, add crunchy vegetable sticks or a fresh salad to round out the richness.
Creative Ways to Present
Serve the egg rolls sliced in half on a rustic wooden board with small bowls of dipping sauces for sharing. Alternatively, stack them next to vibrant greens or colorful salsas, turning your plate into a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
After cooking, allow leftover egg rolls to cool completely before storing them in an airtight container. They will keep well in the refrigerator for up to 2 days without losing too much crispness.
Freezing
These egg rolls freeze beautifully uncooked. Assemble them as per the recipe, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. When ready, fry directly from frozen for a fresh-tasting snack anytime.
Reheating
To reheat and restore crispness, pop the egg rolls in a 375°F oven on a wire rack for about 10 minutes. This method avoids sogginess and keeps the filling creamy while refreshing that golden crunch.
FAQs
Can I use fresh tomatoes instead of sun-dried tomatoes?
Absolutely! While sun-dried tomatoes add a concentrated sweetness and chewiness, diced Roma tomatoes work well if you prefer a fresher, juicier bite. Just be sure to drain any excess moisture to avoid soggy egg rolls.
Is it necessary to use fresh cilantro?
Fresh cilantro really brightens the flavor and adds that classic herbaceous note. If you’re not a fan, you can omit it or substitute with fresh parsley or basil, though it will change the flavor profile slightly.
Can these egg rolls be baked instead of fried?
Yes, you can bake them for a lighter version. Brush the assembled rolls with oil and bake at 400°F for 15-20 minutes, turning halfway through until golden and crispy. Frying just offers the crispiest, most authentic texture.
How ripe should the avocados be?
Use perfectly ripe avocados that yield to gentle pressure but aren’t overly soft or mushy to keep the filling slightly chunky and creamy. Overripe avocados might result in a mushier texture that’s harder to roll and fry.
What dipping sauces go best with this recipe?
Try creamy chipotle mayo, cilantro lime sauce, or a simple soy-ginger dip to complement the avocado’s richness. Sweet chili sauce is another delicious choice that adds a touch of heat and sweetness.
Final Thoughts
This Cheesecake Factory-Style Avocado Egg Rolls Recipe has a special way of turning familiar ingredients into an exciting, indulgent treat. Crispy on the outside, creamy and vibrant on the inside, these egg rolls are sure to become a new favorite for gatherings or solo snacking. I can’t wait for you to try making them at home and watch as they quickly disappear from your plate!
Print
Cheesecake Factory-Style Avocado Egg Rolls Recipe
- Total Time: 20 minutes
- Yield: 12 egg rolls
- Diet: Vegetarian
Description
These Cheesecake Factory Avocado Egg Rolls are a crispy, flavorful appetizer featuring creamy chunks of avocado mixed with sun-dried tomatoes, red onion, and cilantro, all wrapped in crunchy egg roll wrappers and fried to golden perfection. Perfect for parties or snacking, they combine fresh, vibrant ingredients with a satisfying crunch.
Ingredients
Frying Oil
- 2 cups Vegetable oil
Avocado Filling
- 3 large Avocados
- 4 tablespoons Sun dried tomatoes, diced (substitute Roma tomatoes if desired)
- 2 tablespoons Red onion, minced
- 1 tablespoon Cilantro, chopped
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Assembly
- 12 Egg roll wrappers
Instructions
- Heat Oil: Heat vegetable oil in a deep fryer or cast iron skillet until it reaches 350°F, ensuring the oil is hot enough for frying the egg rolls evenly.
- Prepare Avocados: Peel the avocados and place the flesh in a medium bowl. Use a fork to slightly break up the avocados, keeping them in large chunks rather than mashing.
- Add Tomatoes and Onion: Dice the sun dried tomatoes into bite-size pieces and add them to the bowl with the avocados. Incorporate the minced red onion as well.
- Season and Mix: Sprinkle in the chopped cilantro, salt, and black pepper. Gently fold the mixture with a spoon to combine ingredients without fully mashing the avocado chunks.
- Fill Wrappers: Lay one egg roll wrapper flat. Spoon approximately 2 tablespoons of the avocado mixture onto one edge. Fold that edge over the filling.
- Fold Sides and Roll: Fold in the sides of the wrapper and continue rolling tightly toward the opposite edge until fully wrapped.
- Seal Egg Rolls: Moisten your fingers with water and run along the open edge of the wrapper to act as glue. Press firmly to seal the wrapper completely.
- Repeat Filling: Repeat the filling and rolling steps until all 12 egg rolls are assembled.
- Fry Egg Rolls: Carefully place egg rolls into the hot oil, avoiding overcrowding. Fry for about 3 minutes on one side, then flip and fry an additional 3 to 5 minutes until golden brown and crispy.
- Drain Oil: Remove the egg rolls from the oil and place them on a cooling rack or paper towels to drain excess oil before serving.
Notes
- Ensure oil temperature stays at 350°F for perfect crispiness and to avoid soggy egg rolls.
- If sun dried tomatoes are not available, use Roma tomatoes for a fresh twist.
- Handle the avocado gently to maintain chunkiness and texture in the filling.
- You can prepare these egg rolls ahead of time and refrigerate before frying.
- Serve with your favorite dipping sauce such as sweet chili or ranch for added flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
