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Cheesecake Factory Avocado Egg Rolls

Cheesecake Factory Avocado Egg Rolls
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Crispy golden egg rolls packed with creamy avocado, tangy sun-dried tomatoes, and fresh herbs, then fried to perfection. Served with a sweet and tangy tamarind-cashew dipping sauce, this copycat recipe captures the beloved Cheesecake Factory appetizer.

Ingredients

Scale
  • For the filling:
  • 2 large ripe avocados, peeled, pitted, and diced into 1/2-inch cubes (about 2 cups)
  • 1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 egg roll wrappers (standard 7-inch square)
  • Vegetable oil for deep frying (about 4 cups)
  • For the tamarind-cashew dipping sauce:
  • 1/4 cup tamarind concentrate
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 teaspoon sriracha (optional)
  • 1/4 cup raw cashew pieces, toasted and finely ground

Instructions

  1. Prepare the filling: In a mixing bowl, combine the diced avocado, chopped sun-dried tomatoes, red onion, cilantro, lime juice, kosher salt, and black pepper. Gently fold using a rubber spatula until evenly mixed. Be careful not to mash the avocado; you want distinct cubes for texture. Set aside.
  2. Make the dipping sauce: In a small bowl, whisk together the tamarind concentrate, honey, soy sauce, and sriracha until smooth. Stir in the ground cashews until fully incorporated. The sauce should be thick but pourable; if too thick, add water 1 teaspoon at a time. Set aside at room temperature.
  3. Set up egg roll assembly station: Lay one egg roll wrapper on a clean work surface with a corner facing you (like a diamond shape). Keep the remaining wrappers covered with a damp paper towel to prevent drying out. Have a small bowl of water nearby for sealing.
  4. Place about 2 tablespoons of the avocado filling in the center of the wrapper, forming a rough log shape. Be careful not to overfill, as this will cause the wrapper to burst during frying. Leave a 1-inch border around the filling.
  5. Fold the bottom corner (the tip closest to you) up over the filling, tucking it gently. Fold the left and right corners inward, pressing firmly to create an envelope shape. Brush the top corner with a little water using your fingertip.
  6. Roll the filled bundle upward toward the top corner, sealing the edge. Press gently to ensure the seal is tight. Repeat with remaining wrappers and filling. Place finished rolls on a parchment-lined baking sheet, seam side down, and cover with a damp paper towel to keep them moist.
  7. Heat the vegetable oil in a deep heavy-bottomed pot or Dutch oven to 350°F (177°C). Use a deep-fry thermometer for accuracy. The oil should be at least 3 inches deep to fully submerge the rolls. Do not overcrowd; you’ll fry in batches of 4 rolls at a time.
  8. Carefully slide 4 egg rolls into the hot oil using a slotted spoon or spider strainer. Fry for 3 to 4 minutes, turning occasionally, until the wrappers are deep golden brown and crispy. The internal temperature of the filling does not need to be checked as avocado is served raw, but the wrappers must be fully cooked and crisp.
  9. Transfer the fried rolls to a wire rack set over a baking sheet to drain excess oil. Alternatively, place them on a paper towel-lined plate. Let them rest for 2 minutes before serving to allow steam to escape and the crispiness to set.
  10. Repeat the frying process with the remaining 4 egg rolls, allowing the oil to return to 350°F (177°C) between batches. Maintain the oil temperature to avoid greasy rolls.
  11. To serve, arrange the avocado egg rolls on a platter with the tamarind-cashew dipping sauce in a small bowl on the side. Garnish with extra cilantro sprigs if desired. Serve immediately while the rolls are hot and crunchy.
  12. For an alternative cooking method (oven-baked): Preheat oven to 400°F (204°C). Brush assembled rolls lightly with vegetable oil and place on a parchment-lined baking sheet. Bake for 12-15 minutes, flipping halfway, until golden and crisp. The texture will be less crunchy than deep-fried but still enjoyable.

Notes

Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days. To reheat, place on a baking sheet in a 375°F (190°C) oven for 8-10 minutes until crispy. Do not microwave, as the wrappers will become soggy. Not recommended for freezing due to avocado texture degradation. The dipping sauce can be made up to 3 days ahead and refrigerated in an airtight container; stir before serving.

Nutrition

Keywords: avocado egg rolls, cheesecake factory copycat, fried avocado appetizer, tamarind dipping sauce, crispy egg rolls, easy appetizer, party snack, avocado recipes, egg roll wrappers, deep-fried snack

Find it online: https://copycatkitchenco.com/cheesecake-factory-avocado-egg-rolls/