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Copycat Cheesecake Factory Avocado Egg Rolls + Cilantro–Cashew Dip

Author Kelly

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.