If you’ve ever had the Avocado Egg Rolls at The Cheesecake Factory, you already know they’re dangerously good. This homemade version hits all the same creamy, crispy, flavor-packed notes—and between us, these might even be better.
Wrapped in a golden, crunchy shell and served with a bold, spicy cashew dipping sauce, these avocado egg rolls are going to be your new favorite thing to snack on, share, or enjoy all by yourself!
What are Avocado Egg Rolls?
Avocado egg rolls are crispy, deep-fried rolls filled with creamy avocado, fresh herbs, tangy sun-dried tomatoes, and a touch of lime. Inspired by the Avocado Egg Rolls Cheesecake Factory made famous, this version brings those bold flavors home in a super approachable way. They’re rolled up in classic egg roll wrappers and fried until golden and crunchy.
While they look like something you’d order out, they’re surprisingly easy to make at home. With just a few simple steps, you’ll have a batch of avocado egg rolls that rival any restaurant version.
Why You’ll Love These Avocado Egg Rolls
- Crispy, creamy texture combo: The outside is perfectly golden and crunchy, while the inside stays soft and rich thanks to buttery avocados.
- Easy to make: These egg rolls come together with just a handful of fresh ingredients and a quick fry.
- Spicy cashew dipping sauce: Tangy, nutty, slightly sweet, and spicy—it ties the whole dish together. This is my concoction and I think it's better than the sauce served at the restaurant!
- Way better than takeout: These are just like the avocado egg rolls Cheesecake Factory is known for, but fresher and totally customizable.
If you like this avocado recipe, then check out my Baked Sushi Cups with Salmon and Avocado and California Roll Rice Paper Sushi Sandwich (Onigirazu) recipes!
Ingredients
For the Avocado Egg Rolls:
- Avocados: The creamy base of the filling—choose ripe but slightly firm ones so they hold their shape.
- Sun-dried Tomatoes: Adds a sweet-tart, chewy bite that balances the richness of the avocado.
- Red Onion: Brings a little sharpness and crunch to the mix.
- Cilantro: Adds a fresh, herbal brightness to the filling.
- Garlic Powder: Enhances the savory flavor without overpowering the avocado.
- Lime Juice: Brightens everything up and helps keep the avocados from browning.
- Salt: Just enough to bring all the flavors to life.
- Black Pepper: Adds a little subtle heat and depth.
- Egg Roll (or Spring Roll) Wrappers: These create that iconic crispy shell once fried.
- Neutral Oil: Needed for frying; go for something like canola, grapeseed, or vegetable oil.
Spicy Cashew Sauce:
- Cashew Butter: Creates a creamy, nutty base for the dipping sauce. Make sure to use creamy, roasted cashews for this!
- Soy Sauce: Adds umami and saltiness to balance the sweetness.
- Rice Vinegar: Brings tang and brightness to the sauce.
- Brown Sugar: Gives the sauce a slightly sweet note.
- Chili Oil: Delivers that perfect hit of heat—adjust to taste.
- Lime Juice: Adds a citrusy zing that balances the creaminess.
- Garlic: Adds depth and that classic savory edge to the sauce.
- Lukewarm Water: Helps blend everything together into a smooth dipping consistency.
For Serving:
- Green Lettuce Leaves: Optional, but great for wrapping or serving.
- Mint Leaves: Add an unexpected refreshing flavor.
- Cilantro: For garnish or extra herby kick.
Customizations
- Swap the herbs: Don’t love cilantro? Try basil or parsley instead for a different flavor twist.
- Use different dipping sauces: Not into spicy cashew? Peanut sauce, sriracha mayo, or even sweet chili sauce all work beautifully.
- Bake or air fry: Looking to skip the deep fry? These can be baked at 425ºF or air-fried at 375ºF until golden and crisp.
How to Make Avocado Egg Rolls
Make the Spicy Cashew Sauce
In a blender or food processor, combine the cashew butter, soy sauce, rice vinegar, brown sugar, chili oil, lime juice, garlic, and lukewarm water. Blend until smooth and creamy, then set aside. Adjust water for consistency—it should be thick but pourable.
Make the Filling
In a medium bowl, gently mix together the diced avocados, sun-dried tomatoes, red onion, cilantro, garlic powder, lime juice, salt, and pepper. Stir just enough to combine—don’t mash it. You want those avocado chunks to hold their shape.
Assemble the Egg Rolls
Lay an egg roll wrapper flat on a clean surface. Add about 2–3 tablespoons of the filling to the bottom third of the wrapper. Fold the bottom up over the filling, then fold in the sides. Roll tightly, sealing the end with a bit of water.
Place seam-side down on a plate or baking tray and repeat with the rest.
Fry the Avocado Egg Rolls
Heat about 2 inches of neutral oil in a medium pot over medium heat. Once it reaches 350°F (if you don't have a thermometer, you can stick a wooden chopstick inside and bubbles should form around it which means it's ready), carefully add 2–3 egg rolls at a time. Fry for 2–3 minutes until golden brown.
Let them cool on a wire rack while you fry the rest.
Serve and Enjoy
Serve the crispy avocado egg rolls immediately with lettuce, fresh mint, cilantro, and that irresistible spicy cashew sauce for dipping.
Storage
These avocado egg rolls are best enjoyed fresh, but if you need to store them, keep in an airtight container in the fridge for up to 2 days and reheat in the oven or air fryer to re-crisp.
Tips
- Don’t overfill the wrappers: Too much filling can cause them to burst while frying. Stick to about 2–3 tablespoons.
- Seal tightly: Use a bit of water on the wrapper edge to help them stay closed while frying.
- Work in small batches: Fry only a few rolls at a time so the oil temp doesn’t drop too much and keeps everything crisp.
Avocado Egg Rolls (Cheesecake Factory Inspired) with Spicy Cashew Sauce
Equipment
Ingredients
Avocado Egg Rolls
- 3 ripe avocados diced
- ¼ cup sun-dried tomatoes chopped
- ⅓ cup red onion chopped
- 3 tablespoon cilantro chopped
- 1 teaspoon garlic powder
- ½ lime juiced
- ½ teaspoon salt
- freshly ground black pepper
- 12 egg roll wrappers also known as spring roll wrappers
- neutral oil for frying
Spicy Cashew Sauce
- ¼ cup cashew butter creamy
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoon brown sugar
- 1-2 teaspoon chili oil adjust to your spice level
- 1 tablespoon lime juice
- 1 clove garlic
- 2-4 tablespoon lukewarm water
For Serving
- Green lettuce leaves
- Mint leaves
- Cilantro
Instructions
- Prepare the spicy cashew sauce. Add the cashew butter, soy sauce, rice vinegar, brown sugar, chili oil, lime juice, garlic, and lukewarm water to a food processor or blender. Blend until smooth and creamy, then set aside.
- In a medium bowl, gently mix together the diced California Avocados, sun-dried tomatoes, red onion, cilantro, garlic powder, lime juice, salt, and freshly ground black pepper. Be careful not to overmix—you want the avocados to stay chunky rather than mashed. Set aside.
- To assemble, lay one sheet of egg roll wrapper flat on a clean surface. Spoon 2–3 tablespoons of the avocado filling toward the lower third of the wrapper. Fold the bottom edge up and over the filling, gently pressing to release any air pockets. Roll it up slightly, then fold in the left and right sides toward the center. Continue rolling tightly into a compact, rectangular log shape. Wet the last edge of the wrapper with a bit of water then roll to seal. Place the finished egg roll seam-side down on a baking sheet. Repeat with the remaining ingredients.
- Fill a medium pot with neutral oil, about 2 inches deep. Heat over medium until the oil reaches 350°F. (To test without a thermometer, insert a chopstick—if small bubbles form around it, the oil is ready.) Carefully add 2–3 egg rolls at a time, making sure they don’t stick together. Fry for 2–3 minutes, or until golden brown. Transfer to a wire rack to cool slightly while you fry the remaining rolls.
- Serve the spring rolls immediately with green lettuce, fresh mint, cilantro, and the spicy cashew dipping sauce.
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