Cheesesteak Factory Avocado Egg Rolls

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My avocado egg rolls are creamy on the outside but stay ultra crispy on the outside. My family thinks that this copycat Cheesecake Factory appetizer tastes like deep fried guacamole! Cook some up for yourself in 15 minutes!

I love crunchy deep fried appetizers like hush puppies, fried pickles, and of course egg rolls. 

I've shared other fun egg roll varieties like philly cheesesteak, southwest chicken, and even cheeseburger!

  Another favorite is avocado egg rolls. I often get them when I go to the Cheesecake Factory.

I know Cheesecake Factory isn’t widely available to everyone, and it is so pricey! Save money with these easy copycat recipe. Also try my deep-fried Mac and cheese and spicy chipotle pasta that are similar to theirs for a date night in. 

Why This Recipe Works

1. Double Layer Seal: Brush the wrapper edges and each corner with a water cornstarch slurry. This will help prevent them from bursting in the fryer.
2. Stays Crispy: Draining on paper towels for cause them steam and getting soggy. Cool on a wire rack instead which allows air to circulate.
3. Accessible Ingredients: The Cheesecake Factory uses a tamarind sauce which is hard to find and expensive. We use a creamy jalapeno cilantro dip instead.

Ingredient Notes and Shopping Tips

• Avocado: I like using Haas avocados as they're creamy and full of flavor. They will be dark green and almost black in color when ripe. They should yield when you squeeze them but not feel mushy.
• Lime: Roll on the counter and microwave for 10-20 seconds to release as much juice as possible.
• Oil: Use a neutral oil with a high smoke point. I like vegetable oil, or peanut oil.
• Tomatoes: I like using Roma as they hold their shape well. Remove the seeds to avoid an overly water filling.
• Jalapenos: Remove the seeds for a less spicy dip.

FAQS

Krystle's Tips



1. Cover Your Wrappers: I like to cover mine with a damp paper towel so they don't dry out or split.

2. Work in small batches: Cook just a few at a time. If you cook too many at once the oil temp will drop leading to a greasy end result.

3. Also be sure to bring the oil back to temp between batches.
4. Cool on a wire rack: It allows air to circulate unlike paper towels which can trap steam. This helps keep them crispy all the way around.

Learn From The Mistakes We Made When Recipe Testing

• Wrappers Tearing: Don't overfill them and keep them covered so they don't dry out.

• Greasy rolls: Oil temp is too low. Aim for at least 350 degrees and bring to temp in between batches.

• Burst Seams: Make sure they are rolled snuggly as air pockets can trap steam. Make sure to seal all sides with cornstarch slurry too.

• Soggy Bottoms: Cool on a wire rack not paper towels.

  
  



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More Copycat Recipes I Love



PF Changs Lettuce Wraps



Taco Bell Mexican Pizza



Applebees Fiesta Lime Chicken




Cheeseburger Egg Rolls

Mexican Egg Rolls

Cheesesteak Egg Rolls

📖 Recipe


Copycat Cheesecake Factory Avocado Egg Rolls
Creamy avocado inside an ultra crispy shell. This easy appetizer is ready in 15 minutes!
5 from 9 votes
Print Pin Rate
Course: Appetizer
Cuisine: American, Southwestern
Prep Time: 12 minutes minutes
Cook Time: 3 minutes minutes
Total Time: 15 minutes minutes
Servings: 8 Egg Rolls
Calories: 205kcal
Author: Krystle Smith
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Save Post
Name
Email
SAVE THIS!
Ingredients
For the Avocado Egg Rolls
• ▢ 1-2 Cups Vegetable Oil
• ▢ 3 Avocados Halved
• ▢ 1 Roma Tomato Diced
• ▢ ¼ Cup Sweet Onion Finely Diced
• ▢ 2 Tablespoons Fresh Cilantro Roughly Chopped
• ▢ Juice Of 1 Lime
• ▢ Salt & Pepper To Taste
• ▢ 8 Egg Roll Wrappers
• ▢ ¼ Cup Water
• ▢ 2 Teaspoons Cornstarch
For The Dipping Sauce
• ▢ ¾ Cup Fresh Cilantro Roughly Chopped
• ▢ ⅓ Cup Sour Cream
• ▢ 1 Jalapeno Pepper Seeded and Deveined
• ▢ 2 Tablespoons Mayonnaise
• ▢ 1 Clove Garlic Minced
• ▢ Juice of 1 Lime
• ▢ Salt and Pepper To Taste
Don't lose this recipe. Pin for later!
Instructions
• In a medium bowl combine cilantro, sour cream, jalapeno, mayonnaise, garlic, and lime juice. Season with salt and pepper to taste.
• In a large dutch oven heat oil over medium high heat.
• In a large bowl mash avocados until smooth. Stir in lime juice, onion, and tomato. Fold in cilantro. Season with salt and pepper to taste.
• Lay out egg roll wrappers. Spread with avocado mixture. Then, bring the bottom edge of the wrapper over the filling, being sure to fold in the sides. Roll until you reach the top of the wrapper. Then dip your finger in water/cornstarch mixture, and trace around the edge and sides pressing as you go.
• Repeat for remaining 7 egg rolls.
• Fry a few at a time for 2-3 minutes ,or until golden brown and crispy. Do not over crowd the pan.
• Drain on a wire rack.
Notes
ingredient Notes
• Avocado: I like using Haas avocados as they're creamy and full of flavor. They will be dark green and almost black in color when ripe. They should yield when you squeeze them but not feel mushy.
• Lime: Roll on the counter and microwave for 10-20 seconds to release as much juice as possible.
• Tomatoes: I like using Roma as they hold their shape well. Remove the seeds to avoid an overly water filling.
Krystle's Tips
1. Cover Your Wrappers: I like to cover mine with a damp paper towel so they don't dry out or split.
2. Work in small batches: Cook just a few at a time. If you cook too many at once the oil temp will drop leading to a greasy end result.
3. Also be sure to bring the oil back to temp between batches.
4. Cool on a wire rack: It allows air to circulate unlike paper towels which can trap steam. This helps keep them crispy all the way around.
Learn From The Mistakes We Made When Recipe Testing
1. • Burst Seams: Make sure they are rolled snuggly as air pockets can trap steam. Make sure to seal all sides with cornstarch slurry too.
   • Wrappers Tearing: Don't overfill them and keep them covered so they don't dry out.
 
 
1. 1. 📖 Recipe

      
      Copycat Cheesecake Factory Avocado Egg Rolls
      Creamy avocado inside an ultra crispy shell. This easy appetizer is ready in 15 minutes!
      5 from 9 votes
      Print Pin Rate
      Course: Appetizer
      Cuisine: American, Southwestern
      Prep Time: 12 minutes minutes
      Cook Time: 3 minutes minutes
      Total Time: 15 minutes minutes
      Servings: 8 Egg Rolls
      Calories: 205kcal
      Author: Krystle Smith
      Want to Save This Recipe?
      Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
      Save Post
      Name
      Email
      SAVE THIS!
      Ingredients
      For the Avocado Egg Rolls
      • ▢ 1-2 Cups Vegetable Oil
      • ▢ 3 Avocados Halved
      • ▢ 1 Roma Tomato Diced
      • ▢ ¼ Cup Sweet Onion Finely Diced
      • ▢ 2 Tablespoons Fresh Cilantro Roughly Chopped
      • ▢ Juice Of 1 Lime
      • ▢ Salt & Pepper To Taste
      • ▢ 8 Egg Roll Wrappers
      • ▢ ¼ Cup Water
      • ▢ 2 Teaspoons Cornstarch
      For The Dipping Sauce
      • ▢ ¾ Cup Fresh Cilantro Roughly Chopped
      • ▢ ⅓ Cup Sour Cream
      • ▢ 1 Jalapeno Pepper Seeded and Deveined
      • ▢ 2 Tablespoons Mayonnaise
      • ▢ 1 Clove Garlic Minced
      • ▢ Juice of 1 Lime
      • ▢ Salt and Pepper To Taste
      Don't lose this recipe. Pin for later!
      Instructions
      • In a medium bowl combine cilantro, sour cream, jalapeno, mayonnaise, garlic, and lime juice. Season with salt and pepper to taste.
      • In a large dutch oven heat oil over medium high heat.
      • In a large bowl mash avocados until smooth. Stir in lime juice, onion, and tomato. Fold in cilantro. Season with salt and pepper to taste.
      • Lay out egg roll wrappers. Spread with avocado mixture. Then, bring the bottom edge of the wrapper over the filling, being sure to fold in the sides. Roll until you reach the top of the wrapper. Then dip your finger in water/cornstarch mixture, and trace around the edge and sides pressing as you go.
      • Repeat for remaining 7 egg rolls.
      • Fry a few at a time for 2-3 minutes ,or until golden brown and crispy. Do not over crowd the pan.
      • Drain on a wire rack.
      Notes
      ingredient Notes
      • Avocado: I like using Haas avocados as they're creamy and full of flavor. They will be dark green and almost black in color when ripe. They should yield when you squeeze them but not feel mushy.
      • Lime: Roll on the counter and microwave for 10-20 seconds to release as much juice as possible.
      • Tomatoes: I like using Roma as they hold their shape well. Remove the seeds to avoid an overly water filling.
      Krystle's Tips
      1. Cover Your Wrappers: I like to cover mine with a damp paper towel so they don't dry out or split.
      2. Work in small batches: Cook just a few at a time. If you cook too many at once the oil temp will drop leading to a greasy end result.
      3. Also be sure to bring the oil back to temp between batches.
      4. Cool on a wire rack: It allows air to circulate unlike paper towels which can trap steam. This helps keep them crispy all the way around.
      Learn From The Mistakes We Made When Recipe Testing
      1. • Burst Seams: Make sure they are rolled snuggly as air pockets can trap steam. Make sure to seal all sides with cornstarch slurry too.
         • Wrappers Tearing: Don't overfill them and keep them covered so they don't dry out.
       
       
      1. 1. 📖 Recipe

            
            Copycat Cheesecake Factory Avocado Egg Rolls
            Creamy avocado inside an ultra crispy shell. This easy appetizer is ready in 15 minutes!
            5 from 9 votes
            Print Pin Rate
            Course: Appetizer
            Cuisine: American, Southwestern
            Prep Time: 12 minutes minutes
            Cook Time: 3 minutes minutes
            Total Time: 15 minutes minutes
            Servings: 8 Egg Rolls
            Calories: 205kcal
            Author: Krystle Smith
            Want to Save This Recipe?
            Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
            Save Post
            Name
            Email
            SAVE THIS!
            Ingredients
            For the Avocado Egg Rolls
            • ▢ 1-2 Cups Vegetable Oil
            • ▢ 3 Avocados Halved
            • ▢ 1 Roma Tomato Diced
            • ▢ ¼ Cup Sweet Onion Finely Diced
            • ▢ 2 Tablespoons Fresh Cilantro Roughly Chopped
            • ▢ Juice Of 1 Lime
            • ▢ Salt & Pepper To Taste
            • ▢ 8 Egg Roll Wrappers
            • ▢ ¼ Cup Water
            • ▢ 2 Teaspoons Cornstarch
            For The Dipping Sauce
            • ▢ ¾ Cup Fresh Cilantro Roughly Chopped
            • ▢ ⅓ Cup Sour Cream
            • ▢ 1 Jalapeno Pepper Seeded and Deveined
            • ▢ 2 Tablespoons Mayonnaise
            • ▢ 1 Clove Garlic Minced
            • ▢ Juice of 1 Lime
            • ▢ Salt and Pepper To Taste
            Don't lose this recipe. Pin for later!
            Instructions
            • In a medium bowl combine cilantro, sour cream, jalapeno, mayonnaise, garlic, and lime juice. Season with salt and pepper to taste.
            • In a large dutch oven heat oil over medium high heat.
            • In a large bowl mash avocados until smooth. Stir in lime juice, onion, and tomato. Fold in cilantro. Season with salt and pepper to taste.
            • Lay out egg roll wrappers. Spread with avocado mixture. Then, bring the bottom edge of the wrapper over the filling, being sure to fold in the sides. Roll until you reach the top of the wrapper. Then dip your finger in water/cornstarch mixture, and trace around the edge and sides pressing as you go.
            • Repeat for remaining 7 egg rolls.
            • Fry a few at a time for 2-3 minutes ,or until golden brown and crispy. Do not over crowd the pan.
            • Drain on a wire rack.
            Notes
            ingredient Notes
            • Avocado: I like using Haas avocados as they're creamy and full of flavor. They will be dark green and almost black in color when ripe. They should yield when you squeeze them but not feel mushy.
            • Lime: Roll on the counter and microwave for 10-20 seconds to release as much juice as possible.
            • Tomatoes: I like using Roma as they hold their shape well. Remove the seeds to avoid an overly water filling.
            Krystle's Tips
            1. Cover Your Wrappers: I like to cover mine with a damp paper towel so they don't dry out or split.
            2. Work in small batches: Cook just a few at a time. If you cook too many at once the oil temp will drop leading to a greasy end result.
            3. Also be sure to bring the oil back to temp between batches.
            4. Cool on a wire rack: It allows air to circulate unlike paper towels which can trap steam. This helps keep them crispy all the way around.
            Learn From The Mistakes We Made When Recipe Testing
            1. • Burst Seams: Make sure they are rolled snuggly as air pockets can trap steam. Make sure to seal all sides with cornstarch slurry too.
               • Wrappers Tearing: Don't overfill them and keep them covered so they don't dry out.
             
             
            Nutrition
            Calories: 205kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 111mg | Potassium: 421mg | Fiber: 5g | Sugar: 1g | Vitamin A: 360IU | Vitamin C: 11.5mg | Calcium: 26mg | Iron: 0.9mg
            Tried this recipe? I want to see!Mention @BakingBeautyBlog or tag #BakingBeauty!
      Nutrition
      Calories: 205kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 111mg | Potassium: 421mg | Fiber: 5g | Sugar: 1g | Vitamin A: 360IU | Vitamin C: 11.5mg | Calcium: 26mg | Iron: 0.9mg
      Tried this recipe? I want to see!Mention @BakingBeautyBlog or tag #BakingBeauty!
Nutrition
Calories: 205kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 111mg | Potassium: 421mg | Fiber: 5g | Sugar: 1g | Vitamin A: 360IU | Vitamin C: 11.5mg | Calcium: 26mg | Iron: 0.9mg
Tried this recipe? I want to see!Mention @BakingBeautyBlog or tag #BakingBeauty!

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