Cheesecake Factory Avocado Egg Rolls (+Video)
A copycat recipe for Cheesecake Factory's Avocado Egg Rolls, a delicious appetizer.
Servings: 10 servings
Calories: 165kcal
Ingredients
Avocado Egg Rolls
- 3 medium avocados peeled and pitted, see note
- 1 medium tomato diced
- 1/4 cup red onion minced
- 1 lime juiced
- 2 tablespoons cilantro chopped
- 2 cups vegetable oil for frying
- 10 large egg roll wrappers
Jalapeño Sauce
- 3/4 cup cilantro
- 1 lime juiced
- 1/3 cup sour cream
- 1 jalapeño pepper seeded and chopped
- 2 tablespoons mayonnaise
- 1 clove garlic peeled
- salt and pepper to taste
Instructions
- In a medium bowl, mash avocados with tomato, red onion, lime juice and 2 tablespoons cilantro.
- Place wrapper flat, add a large spoonful of avocado mix and fold into a wrap. Repeat until mix is used up.
- Add 1 inch of oil to a medium saucepan or deep fryer and preheat to 400°F. Line a plate with paper towel and set aside.
- When the oil is hot, add one egg roll and fry until light golden brown, about 1 minute. Remove to the prepared plate using a mesh strainer or slotted spoon.
- Repeat for remaining egg rolls, frying in batches of 2-3 at a time.
- To a food processor or blender, add remaining 3/4 cup cilantro, remaining lime juice sour cream, mayo, jalapeño, garlic, salt and pepper. Puree about 5 seconds until creamy.
- Serve egg rolls warm with jalapeño dipping sauce.
Video
Notes
- Use ripe avocados that give slightly when pressed, avoiding mushy avocados with dark spots.
- This recipe is best consumed shortly after preparation, as the avocado filling will discolor after several hours.
Nutrition
Serving: 1egg roll | Calories: 165kcal | Carbohydrates: 16g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 107mg | Potassium: 369mg | Fiber: 5g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 14mg | Calcium: 27mg | Iron: 1mg | Net Carbs: 11g