Cheesecake Factory Avocado Egg Rolls are just like the restaurant version, but even better because they are homemade. This is sure to be your favorite Cheesecake Factory Copycat Recipe. Serve them with Chipotle Ranch Dipping Sauce and your guests will be begging for more!
Summer is just around the corner which means it’s avocado season and there’s no better way to eat them than rolled up in a wonton wrapper and fried like in these Avocado Egg Rolls.
Hello again! Melanie here again from Garnish & Glaze to share one of my favorite copycat appetizers. One of my favorite places to go out to eat is the Cheesecake Factory.
Cheesecake Factory Avocado Egg Rolls
Not only is their cheesecake phenomenal but so is their food.
I LOVE their Louisiana Chicken Pasta but I first always get an order of Avocado Egg Rolls. If you don’t have the restaurant near you, no worries! You can make these egg rolls right at home.
It is an easy recipe with these step by step directions.
Helpful Tips to make Cheesecake Factory Copycat Avocado Egg Rolls:
- Make the dipping sauce first. The egg rolls are best eaten shortly after they are fried so having the sauce ready to go is best. You can make it a day in advance if needed.
- Be sure to buy your avocados a few days in advance to give them time to fully ripen and get soft. I can rarely find perfectly ripe avocados at the store.
How to Fold the Egg Rolls:
- Dip your finger in the beaten egg and brush it over all the edges. Place 1/4 cup of the avocado mixture in a line, diagonal, from corner to corner.
- Fold in the ends and press the wonton down around the filling. Fold up the bottom corner, and then roll up the egg roll making sure all the edges are sealed.
What you will need to make Cheesecake Factory Copycat Avocado Egg Rolls:
- Tongs– You’ll want to use tongs to move the egg rolls in and out of the hot oil.
- Food Processor– I love using my food processor for making sauces, dips, salsa… You can use a blender if you don’t have a food processor.
- 4-quart Stock Pot– Great for soups, roasts, frying, cooking pasta… I use this all the time!
With love from our simple kitchen to yours.
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Cheesecake Factory Avocado Egg Rolls
Avocado Egg Rolls
- 3 avocados peeled, pitted, diced
- 2 tablespoons sun-dried tomatoes packed in oil
- 1 tablespoon cilantro , chopped
- 1 tablespoon red onion, minced
- 9 Wonton wrappers
- 1 egg beaten
Chipotle Ranch Dipping Sauce
- 1/2 cup Greek yogurt or sour cream
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
- 1/2 cup cilantro
- 1 chipotle pepper in adobo sauce
- 1 teaspoon adobo sauce add more to taste
- 1/2 lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- In a mixing bowl, toss together the avocado, tomatoes, cilantro, onion, and salt.
- Place a wonton sheet on the counter with one corner pointed toward you. Add about 1/4 cup filling to the middle in a horizontal line. Dip a finger in the beaten egg and brush all the edges. Fold in the sides, pressing down on the wonton at the ends holding in the filling. Fold up the bottom corner over the filling and then roll the wonton forward and lightly press the exposed corner on the outside.
- Cook in a pot with 1/2 of oil heated to 350 degrees. You may need to work in batches. Cook for 45-60 seconds per side or until golden. Drain on a paper towel lined plate. Cut diagonally in half and serve with the dipping sauce.
- Chipotle Ranch Dipping Sauce:
- Place all sauce ingredients in a food processor or blender and puree until smooth. Pour into a bowl and place in fridge until ready to serve.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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