Description
These Avocado Egg Rolls offer a crispy, golden exterior paired with a creamy, fresh filling inspired by the famous Cheesecake Factory appetizer. Perfect as an appetizer or snack, they’re filled with ripe avocado, sun-dried tomatoes, red onion, and fresh cilantro, then deep-fried to perfection and served warm with a tangy sweet chili-cilantro dipping sauce.
Ingredients
Scale
Filling
- 2 ripe avocados, diced
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup red onion, finely diced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Assembly
- 8–10 egg roll wrappers
- Water (for sealing edges)
- Oil for frying (vegetable or canola), enough for deep frying
Sweet Chili-Cilantro Dipping Sauce
- 1/2 cup sweet chili sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon chopped cilantro
Instructions
- Mix filling: Gently combine the diced avocado, chopped sun-dried tomatoes, finely diced red onion, chopped fresh cilantro, lime juice, salt, and black pepper. Ensure the mixture stays chunky rather than mashed for texture.
- Fill & roll: Lay an egg roll wrapper flat in a diamond shape on a clean surface. Spoon 2–3 tablespoons of the avocado filling into the center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides snugly. Roll the wrapper tightly towards the top corner and seal the edge by brushing water along it to hold the roll together.
- Fry: Heat vegetable or canola oil in a deep pan or fryer to 350°F (175°C). Carefully place the rolled egg rolls in the hot oil and fry for 2 to 3 minutes per side until they are a golden brown and crispy all over. Remove from the oil and drain on paper towels to remove excess oil.
- Serve: Slice the egg rolls diagonally for an attractive presentation. Serve warm accompanied by the prepared sweet chili-cilantro dipping sauce.
- Prepare dipping sauce: In a small bowl, whisk together sweet chili sauce, rice vinegar, sesame oil, and chopped cilantro until well combined. Serve alongside the egg rolls for dipping.
Notes
- Keep the avocado mixture chunky for the best texture inside the crispy wrapper.
- Be careful when sealing the egg rolls to prevent them from opening in the oil—using water as a sealant works best.
- Maintain the oil temperature at 350°F to ensure proper frying without absorbing excess oil.
- Use fresh lime juice for bright, fresh flavor in the filling.
- The dipping sauce can be made ahead and refrigerated for up to 2 days.
- If preferred, bake the egg rolls at 400°F for 12-15 minutes for a lower-fat option, flipping halfway through.
