Cheesecake Factory avocado egg rolls are chunked avocado, sun-dried tomatoes, red onion and coriander rolled in egg roll wrappers and deep fried at 350F for 3 to 4 minutes. That makes this Cheesecake Factory avocado egg rolls recipe a party appetiser you can assemble in 25 minutes and fry to order.
The dipping sauce is what turns this from a fried avocado wrap into the most popular appetiser on the Cheesecake Factory menu. Roasted cashews, garlic, coriander, tamarind puree, honey, simple syrup, cumin and oil blended until smooth. Make it first and keep it in the fridge, because the rolls need to be served hot and you do not want to be running a blender while guests are waiting.
The avocado goes in as chunks, not mash, and that matters. Mashed avocado turns to paste inside the hot wrapper and leaks through any weak seal. Chunks hold their shape, stay creamy in the centre, and give you something to bite into between the crisp shell and the sauce.
Cheesecake Factory Avocado Egg Rolls
Course: AppetizersCuisine: AmericanDifficulty: Easy18
servings25
minutes16
minutes273
kcalChunked avocado tossed with sun-dried tomatoes, red onion and coriander, wrapped in egg roll wrappers and fried until golden, served halved with a cashew tamarind dipping sauce. Two components, both made from scratch.
Ingredients
- For the cashew tamarind dipping sauce:
30g (1 oz) roasted cashews
2 garlic cloves, peeled
30g (1 oz) coriander leaves (cilantro)
25ml (1.5 tablespoons) tamarind puree
65g (3 tablespoons) honey
30ml (2 tablespoons) rice bran oil or neutral oil
30ml (2 tablespoons) rice bran oil or neutral oil
30ml (2 tablespoons) rice bran oil or neutral oil
1/4 teaspoon black pepper
- For the avocado rolls:
9 egg roll wrappers (or 18 spring roll wrappers, doubled up), thawed completely
500g (1.1 lbs) avocado flesh, about 3 large avocados, chopped into chunks
40g (1/4 cup) sun-dried tomatoes, very finely chopped
40g (1/4 cup) red onion, very finely chopped
1 tablespoon coriander leaves (cilantro), chopped
1 teaspoon salt
1/2 teaspoon black pepper
Oil for frying
Directions
- Make the sauce:Blend the cashews, garlic, coriander, tamarind puree, honey, simple syrup, oil, cumin, salt and pepper in a food processor until the cashews are broken down and the sauce is smooth. Set aside.
- Make the filling:Toss the avocado chunks, sun dried tomato, red onion, coriander, salt and pepper together gently in a bowl. Keep the avocado in pieces rather than mashing it.
- Roll the wrappers:If using thin spring roll wrappers, double them up with two per roll. Place two heaped tablespoons of filling in a log shape at the bottom edge. Roll up from the bottom, tuck in the sides, and seal the seam with water on both the inside and outside.
- Roll the wrappers:If using thin spring roll wrappers, double them up with two per roll. Place two heaped tablespoons of filling in a log shape at the bottom edge. Roll up from the bottom, tuck in the sides, and seal the seam with water on both the inside and outside.
FAQs
Can you make these in an air fryer or oven?
Yes to both. Brush the rolls generously with oil, then air fry at 180C (350F) for 10 to 12 minutes turning halfway, or bake in an oven at the same temperature for 20 minutes. The wrapper will not blister the same way it does in oil, but the filling and sauce are identical.
What if you hate coriander?
Leave it out of the filling and skip the dipping sauce entirely. Thai sweet chilli sauce, nuoc cham, or ranch dressing all work as replacements. The avocado and sun dried tomato carry the filling on their own, so the roll still works without the herb.
What is the difference between spring roll and egg roll wrappers?
Egg roll wrappers contain egg, are thicker and fry up with a bumpier, chewier texture. Spring roll wrappers are thinner, crispier and usually made from just flour, water, oil and salt. If using thin spring roll wrappers, double them up so they hold the chunky filling without tearing.
Can you make the sauce ahead of time?
Yes, and the author recommends it. The sauce keeps in the fridge for several days and the flavour actually improves overnight as the tamarind and cumin meld. Make a large batch before a party and it is one less thing to do on the day.
Can you find tamarind puree at a regular supermarket?
It is usually in the Asian aisle, sold in jars or squeeze bottles. If you cannot find it, rice vinegar or white vinegar is the author’s recommended substitute, though the flavour shifts from sweet-sour to sharp-sour. Asian grocery stores carry it reliably if the supermarket is out.
