4.9 from 21 votes
Cheesecake Factory Avocado Egg Rolls
It’s so much cheaper to make right at home and it tastes a million times better too!
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings:
8
egg rolls
Course:
Appetizer
Cuisine:
Vegetarian
Ingredients
- 1 cup vegetable oil
- 3 avocado halved, peeled and seeded
- 1 Roma tomato diced
- ¼ cup red onion diced
- 2 tablespoons cilantro fresh, chopped leaves
- lime juice of 1
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 8 egg roll wrappers
For the cilantro dipping sauce
- ¾ cup cilantro loosely packed, fresh leaves
- ⅓ cup sour cream
- 1 jalapeño seeded and deveined, optional
- 2 tablespoons mayonnaise
- 1 clove garlic
- lime juice of 1
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
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.
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