Copycat Cheesecake Factory Avocado Egg Rolls + Cilantro–Cashew Dip

Last Updated on June 24, 2025

Golden, crispy wrappers stuffed with chunky avocado, sun-dried tomatoes, and red onion—these egg rolls are irresistible. Serve them warm with a zesty cilantro–cashew sauce for irresistibly crunchy flavor!

Why You’ll Love Them

• Just 6 ingredients for the rolls + easy dipping sauce
• Crunchy on the outside, creamy on the inside
• Ready in under 30 minutes—perfect for sharing or snacking
• Great starter for dinner guests or casual get-togethers

🍴 Ingredients (makes ~12 egg rolls)

Egg Rolls:

• 3 ripe avocados, diced
• ¼ cup chopped sun-dried tomatoes (packed in oil, drained)
• ¼ cup finely chopped red onion
• 2 Tbsp chopped cilantro
• ½ tsp lime juice
• Pinch of salt and pepper
• 12 egg roll wrappers
• 1 egg, beaten (for sealing)
• Vegetable oil (for frying)

Cilantro–Cashew Dipping Sauce:

• ⅓ cup cashews
• ¼ cup fresh cilantro leaves
• 1 clove garlic
• 1 Tbsp lime juice (fresh)
• 1 Tbsp rice vinegar
• 2 Tbsp honey (or maple syrup)
• ¼ tsp ground cumin
• Pinch of salt and pepper
• ⅓ cup olive oil

🍳 Instructions

1. Mix the Filling

In a medium bowl, gently toss diced avocado with sun-dried tomatoes, red onion, cilantro, lime juice, salt, and pepper. Keep some avocado texture—you want chunks, not puree.

2. Prepare the Sauce

In a food processor or blender, combine cashews, cilantro, garlic, lime juice, vinegar, honey, cumin, salt, and pepper. Pulse while drizzling in olive oil until smooth and well blended. Set aside.

3. Roll the Egg Rolls

Lay a wrapper diamond-shaped. Brush edges with beaten egg. Add 2–3 tablespoons of avocado mixture in the center. Fold bottom corner up, tuck sides in, and roll tightly. Seal the top corner with egg. Repeat until the filling’s gone.

4. Fry Until Golden

Heat 2 inches of oil in a deep skillet to 375 °F. Fry egg rolls in batches for about 3–4 minutes until golden and crisp. Drain on paper towels.

5. Serve & Slice

Cut each egg roll diagonally for that restaurant-style presentation. Serve warm with the cilantro–cashew sauce on the side.

💡 Tips & Variations

• Air fryer option: Brush rolls with oil and air fry at 375 °F for 8–10 minutes, flipping halfway.
• Make ahead: Prep rolls, freeze on a tray, then seal and store. Fry straight from frozen.
• Sauce styling: Use for tacos, grain bowls, or as a salad drizzle.
• No cashews? Creamy yogurt dip with lime and cilantro is a tasty backup.

❓ FAQ: People Also Ask

Can I bake these instead?
Yes—brush with oil and bake at 400 °F for 12–15 minutes until crisp.

Wrapper choices?
Egg roll wrappers offer extra crunch; spring roll wrappers work too but are thinner.

How to prevent soggy rolls?
Don’t overcrowd the fryer—give each roll room. And drain them on a rack rather than paper towels for crispiness.

Copycat Cheesecake Factory Avocado Egg Rolls + Cilantro–Cashew Dip

Author: Kelly Bejelly

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Ingredients

Egg Rolls:

• 3 ripe avocados diced
• ¼  cup chopped sun-dried tomatoes packed in oil, drained
• ¼  cup finely chopped red onion
• 2  Tbsp chopped cilantro
• ½  tsp lime juice
• Pinch of salt and pepper
• 12 egg roll wrappers
• 1 egg beaten (for sealing)
• Vegetable oil for frying

Cilantro–Cashew Dipping Sauce:

• ⅓  cup cashews
• ¼  cup fresh cilantro leaves
• 1 clove garlic
• 1  Tbsp lime juice fresh
• 1  Tbsp rice vinegar
• 2  Tbsp honey or maple syrup
• ¼  tsp ground cumin
• Pinch of salt and pepper
• ⅓  cup olive oil

Instructions

Mix the Filling

1. In a medium bowl, gently toss diced avocado with sun-dried tomatoes, red onion, cilantro, lime juice, salt, and pepper. Keep some avocado texture—you want chunks, not puree.

Prepare the Sauce

1. In a food processor or blender, combine cashews, cilantro, garlic, lime juice, vinegar, honey, cumin, salt, and pepper. Pulse while drizzling in olive oil until smooth and well blended. Set aside.

Roll the Egg Rolls

1. Lay a wrapper diamond-shaped. Brush edges with beaten egg. Add 2–3 tablespoons of avocado mixture in the center. Fold bottom corner up, tuck sides in, and roll tightly. Seal the top corner with egg. Repeat until the filling’s gone.

Fry Until Golden

1. Heat 2 inches of oil in a deep skillet to 375 °F. Fry egg rolls in batches for about 3–4 minutes until golden and crisp. Drain on paper towels.

Serve & Slice

1. Cut each egg roll diagonally for that restaurant-style presentation. Serve warm with the cilantro–cashew sauce on the side.

📌 Final Thoughts

These avocado egg rolls deliver restaurant-level flavor and fun—without the price tag. They’re elegant, shareable, and totally snackable. Whether you’re hosting or just craving a savory bite, this recipe is ready to delight.

📸 Save this and tag @agirlworthsaving with #AvocadoEggRolls if you give them a try!