Cheesecake Factory’s Avocado Egg Rolls Recipe

If you’re obsessed with Cheesecake Factory’s avocado egg rolls (who isn’t?), you’ll be thrilled to know you can make this irresistible appetizer right at home! This Cheesecake Factory’s Avocado Egg Rolls Copycat Recipe delivers that beloved crispy shell, packed with creamy avocado and a punchy cashew tamarind dipping sauce—totally restaurant worthy, but easy enough for a fun night in.

this …

Ingredients You’ll Need

The beauty of this Cheesecake Factory’s Avocado Egg Rolls Copycat Recipe is in the fresh, vibrant, and surprisingly few ingredients—each chosen for its unique contribution to the flavor bomb inside. Here’s why each one matters (and a few helpful tips along the way!).

• Avocado flesh (about 3 large, ripe avocados): Choose perfectly ripe avocados for a creamy, melt-in-your-mouth filling; too firm or too soft just won’t give that signature texture.
• Sun-dried tomatoes, finely chopped: These bring a subtle tang and intense umami, balancing the richness of the avocado beautifully.
• Red onion, finely chopped: Adds a light, sweet crunch and a pop of color that makes each roll irresistible.
• Coriander (cilantro) leaves: Fresh coriander snips add bright herbal notes and keep things tasting super fresh.
• Salt and black pepper: So simple, yet absolutely essential to accentuate all the other flavors.
• Spring roll wrappers or egg roll wrappers: Use egg roll wrappers for that authentic crisp, but if you only have spring roll wrappers, just double them up for extra crunch!
• Roasted cashews: These are the star of the dipping sauce—nutty, rich, and the perfect creamy base once blended.
• Garlic cloves: A punchy background note in the sauce, rounding out the flavors.
• Tamarind puree: This gives the dip its iconic tang; it’s a game-changer. You can substitute with rice vinegar if you can’t find it.
• Honey & simple syrup: These balance out the tang from the tamarind, making the sauce gorgeously glossy and perfectly sweet.
• Rice bran oil: Adds silkiness and helps the sauce emulsify; any neutral oil will work.
• Ground cumin: Just a pinch, but it adds warmth and depth to the sauce.

Variations

One of the joys of making this Cheesecake Factory’s Avocado Egg Rolls Copycat Recipe at home is how adaptable it is! Whether you want to make it vegan, amp up the spice, or swap in your favorite add-ins, there’s plenty of room to play and personalize.

• Vegan Swap: Simply use agave or maple syrup instead of honey in the dipping sauce to make this recipe fully plant-based.
• Extra Crunch: Toss in some finely diced bell pepper or cucumber for more crunch in the filling.
• Add a Spicy Kick: Mix in a little diced jalapeño or a pinch of chili flakes if you like heat.
• Gluten-Free Option: Hunt down gluten-free wrappers at specialty stores or online—they work just as beautifully.
• Use Different Nuts: Cashews shine, but peanuts or almonds make a fun twist in the dipping sauce too.

How to Make Cheesecake Factory’s Avocado Egg Rolls Copycat Recipe

Step 1: Blend the Cashew Tamarind Dipping Sauce

Start by making the unforgettable dipping sauce—you want it ready the moment the egg rolls come off the fryer. Toss roasted cashews, garlic, fresh coriander, tamarind puree, honey, simple syrup, rice bran oil, cumin, salt, and black pepper into a food processor. Blitz until creamy and mostly smooth, with just a bit of texture from the nuts. Set the sauce aside and try not to eat spoonfuls before the egg rolls are ready!

Step 2: Mix the Creamy Avocado Filling

Combine chopped avocado flesh, sun-dried tomatoes, red onion, fresh coriander, salt, and black pepper in a large bowl. Gently toss—don’t mash the avocado!—so you keep nice chunks for a creamy, satisfying bite in every roll. Taste and add a pinch more salt or coriander if you love those flavors extra bold.

Step 3: Roll up the Egg Rolls

Take your wrappers (double them up if using thin spring roll wraps), and lay one out like a diamond. Place two generous tablespoons of filling just above the bottom corner in a tidy log shape. Fold the bottom up over the filling, tuck in the sides, then roll up tightly (think burrito-style!). Seal the edge with a bit of water to keep your egg rolls snug while frying. Repeat with all the filling—this part is so fun for kids and helpers in the kitchen.

Step 4: Fry Until Golden and Crisp

Heat a few inches of oil in your heavy pan or deep fryer to 180°C/350°F—it’s the sweet spot for perfect crispness without getting greasy. Gently lower in a few egg rolls at a time so your oil doesn’t cool down. Fry each batch for 3–4 minutes, turning if needed, until they’re golden and audibly crunchy. Transfer to a paper towel-lined tray so they stay crisp as you fry the rest.

Step 5: Slice and Serve with That Dreamy Sauce

For true Cheesecake Factory vibes, slice each roll in half on the diagonal and stack on a platter with a bowl of your homemade cashew tamarind sauce. Serve piping hot and watch them disappear—these are best enjoyed fresh!

How to Serve Cheesecake Factory’s Avocado Egg Rolls Copycat Recipe

Garnishes

Add a sprinkle of extra chopped coriander or even thinly sliced green onion over your platter for a burst of color. For a bit of extra crunch and a pretty look, you can deep fry some rice paper strips and scatter over the rolls as a nod to the Cheesecake Factory’s own finishing touch!

Side Dishes

Keep it light and fresh with a simple green salad, maybe some cucumber ribbons tossed with lime. For a party platter, add a few more homemade dips (like sriracha mayo or a light cucumber-yogurt sauce) and a bowl of crispy noodles for that restaurant-style feast.

Creative Ways to Present

Stack the sliced egg rolls in a spiral around a big bowl of dipping sauce, or arrange in shot glasses with a drizzle of sauce straight inside for easy, elegant finger food. For a playful party vibe, serve them alongside bright napkins and tiny forks—guests love the fun presentation almost as much as the taste!

Make Ahead and Storage

Storing Leftovers

Leftover egg rolls can be stored, once fully cooled, in an airtight container in the fridge for up to two days. Keep the dipping sauce separate, and pop a piece of paper towel in with the rolls to help absorb any extra moisture.

Freezing

To make these ahead, assemble and roll the uncooked egg rolls, lay them on a baking sheet to freeze solid, then pop into a freezer-safe bag. You can fry straight from frozen—just add a minute or two to the cook time, and be extra cautious with hot oil and ice crystals!

Reheating

For that perfect crisp, reheat leftover egg rolls in the oven or an air fryer at 375°F (190°C) for 7–8 minutes. Microwaving will soften the wrappers, so only go that route if you’re in a true hurry (and don’t mind losing the crunch).

FAQs

Final Thoughts

Nothing compares to biting into these warm, crispy egg rolls bursting with creamy avocado and dunking them in that tangy cashew tamarind sauce—pure bliss! I hope you’ll try this Cheesecake Factory’s Avocado Egg Rolls Copycat Recipe and share it with your favorite people. It turns snack time into an absolute event, and I promise, your kitchen will smell amazing.

Print