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
