Cheesecake Factory Avocado Egg Rolls Copycat Recipe
User Reviews
5
Cheesecake Factory Avocado Egg Rolls Copycat Recipe
Description
Cheesecake Factory Avocado Egg Rolls Copycat Recipe involves a filling of peeled, pitted, and diced avocados combined gently with chopped sun-dried tomatoes packed in oil, minced red onion, fresh cilantro, and salt. The filling preserves the avocado chunks for texture. Egg roll wrappers are brushed with beaten egg to seal around a portion of filling and folded into traditional egg roll shapes.
A dipping sauce is prepared by heating vinegars, saffron, and honey, then blending with cashews, cilantro, green onions, garlic, sugar, black pepper, cumin, and olive oil to create a smooth, flavorful sauce that balances sweet, tangy, and earthy notes.
For frying, an oil with high smoke point like peanut, vegetable, or canola oil is used. The oil temperature is carefully maintained at 375°F to achieve a crispy, golden-brown exterior in about three to four minutes per batch, avoiding sogginess by not overcrowding the pan. Cooked egg rolls are drained on wire racks to maintain crispiness.
Additional tips include avoiding overfilling wrappers to prevent bursting, spritzing avocado with lime juice to prevent browning if making a large batch, and emphasizing chunkiness of avocado rather than mashing as this is not guacamole.
Ingredients
Egg Rolls:
- 3 avocado peeled, pitted, & diced, large
- 8 tablespoons sun-dried tomatoes drained and chopped, packed in oil
- 3 tablespoons red onion minced
- 2 tablespoons cilantro chopped, fresh
- 1/4 teaspoon salt
- 1 package egg roll wrappers at least 12 wrappers
- 1 egg beaten
Dipping Sauce:
- 4 teaspoons white vinegar
- 1 teaspoon balsamic vinegar
- 1/2 honey or mapke syrup, cup
- 1/4 teaspoon saffron powdered
- 1/2 cashews cup, chopped
- 1 cup cilantro fresh
- 2-4 cloves garlic depending how garlicky you want the rolls
- 2 green onions chopped
- 1 tablespoon granulated sugar white
- 1 teaspoon black pepper ground
- 1 teaspoon cumin ground
- 1/2 olive oil more if needed, cup
Instructions
Dipping Sauce:
- In a small, microwave-safe bowl, stir together the vinegars, saffron powder, and honey. Microwave for 1 minute, stirring, and set aside.
- Add the rest of the sauce ingredients and the honey mixture to a blender. Puree until combined and fully blended.
- Pour the mixture into a bowl and stir it. If needed, add more olive oil to thin it out.
- Refrigerate until ready to use.
Avocado Rolls:
- In a large bowl, gently stir diced avocados, chopped sun-dried tomatoes, onion, cilantro, and salt.
- Position one egg roll on a cutting board with the corner facing you. Brush the edges of the wrapper with the egg mixture.
- Distribute the avocado filling evenly onto the center.
- Fold the bottom corner up 1/4 of the way over the filling. Roll up from side to side, fold the top corner over all, and press to seal.
- Repeat with the remaining egg roll wrappers.
- Add enough oil to a deep pan over medium-high heat to submerge a batch of avocado egg rolls. Heat the oil to 375 degrees Fahrenheit.
- Deep fry the egg rolls in batches for about 3-4 minutes, until golden brown.
- Remove rolls from oil and place on paper towels to drain excess oil.
- Serve with the dipping sauce.
Notes
- Use neutral high smoke point oils such as peanut, vegetable, or canola oil; avoid sesame or olive oils which burn at frying temperatures.
- Maintain oil temperature at 375°F using a candy thermometer for consistent frying results.
- Cook egg rolls in small batches to prevent steaming and sogginess; fry 3-4 minutes until golden brown and crispy.
- Drain cooked egg rolls on a wire rack over paper towels to preserve crispness.
- Do not overfill wrappers to avoid bursting during frying.
- If making large batches, spritz diced avocado with lime juice to slow browning.
- Keep avocado pieces chunky for texture; this filling differs from guacamole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 115kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 85mg | 4% |
| Potassium | 422mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 16.2mg | 18% |
| Calcium | 18mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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