Copycat Cheesecake Factory’s Avocado Eggrolls

These are incredibly delicious!! Just like the ones at Cheesecake Factory! For a low fat version, drizzle them with a little bit of olive oil and bake them in a 400 degree oven.

2-4 servings

30 mins prep time

Egg Rolls
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes, chopped
1 tablespoon finely chopped red onions
1/2 teaspoon fresh cilantro, chopped
1 dash salt
4 egg roll wraps (can also use won ton wraps)
1 egg, beaten
Oil for deep-frying

Dipping Sauce
1/4 cup olive oil
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey (I use slightly less)
1 pinch turmeric
1/2 cup chopped cashews

2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
Dipping Sauce
1. Combine white vinegar, balsamic vinegar, honey, tamarind in a microwave safe bowl. Stir together until tamarind is dissolved.
2. Microwave for 1 minute.
3. Using a blender, Puree tamarind mixture, cashews, cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Cover and refrigerate until ready to use.

Egg Rolls
1. In a bowl, mix together avocado, tomatoes, onion, cilantro, and salt.
2. Divide filling evenly on the center of each egg roll wrapper.
3. Fold one corner up, 1/4 of the way over the filling.
4. Brush the remaining corners and edges with beaten egg, roll up the left and right side, then fold top corner over all and press to seal.
5. Repeat with the remaining wrappers.
6. Deep-fry the egg rolls in 375 degree oil for 3-4 minutes, or until browned.
7. Drain on paper towels.
8. Slice egg rolls diagonally in half and serve with the prepared dipping sauce.



  1. This eggroll recipe is perfect. They turned out exactly like the ones at The Cheesecake Factory. They are so yummy and definitely worth the effort! The sauce is incredibly delicious and also great with fried zucchini!

  2. I love these egg rolls, I go the the Factory and get them as a meal instead of pasta, rice, etc. However, I wonder if these can be brushed with olive oil or beaten eggs then backed in place of deep frying them…

  3. Cheesecake Factory Key Lime Cheesecake!

    Does anyone know the recipe or where to find it?

    Thank you.

  4. In the directions for the above recipe (Cheesecake Factory’s Avocado Eggrolls), it mentions adding saffron — but no saffron is listed as an ingredient. So…how much? A sprinkle?

  5. I have not been happy with the tamarind dipping sauce.My several attempts have resulted in a dipping sauce much thicker than that at cheescake Factory.Anyone have any suggestions?

  6. I think when it said saffron it was supposed to say turmeric. or in the ingredient list the turmeric was supposed to be saffron. Either way I’m using the turmeric.

  7. i just made them and they’re DELICIOUS!! im nothing close to a cook and they still turned out great. here’s a suggestion to anyone who makes it…when taking out the egg wrap take one out at a time because they dry fast and then they’ll be hard to work with.

  8. How many calories do you think are in these? I know the fat grams will be high.

  9. Ron…the ingredient list calls for a pinch of turmeric, but the instructions say to add saffron. Which spice is the correct spice to use? These sound delicious.

  10. I am from australia and cannot buy egg roll wraps.
    can anyone send me a recipe on how to make them please

  11. egg roll wraps a probably called spring roll wraps in AUSSIE….YOU SHOULD BE ABLE TO FIND SPRING ROLL WRAPS……

  12. The cheesecake factory sells the tamarind dipping sauce for $9.95 for a big jar of it and they give it to you fresh.

  13. 950 calories with 64 grams fat per egg roll but they are worth it!! I have them as a meal when I go and usually eat 2 at least.

  14. thanks for the recipe, great dipping sauce, used half the cashews or it’ll be too thick to serve. We always order these when at Cheese Cake Factory. Making it for a party tomorrow, my family loved it last time I made these.

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