Description
Crispy and creamy Avocado Egg Rolls inspired by The Cheesecake Factory, featuring a fresh avocado and sun-dried tomato filling wrapped in crispy fried egg roll wrappers, served with a 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)
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 in a bowl. Keep the mixture chunky to maintain texture.
- Fill & roll: Lay one egg roll wrapper on a flat surface in a diamond shape. Spoon 2–3 tablespoons of the avocado filling into the center of the wrapper. Fold the bottom corner up over the filling, fold in both side corners, then roll tightly towards the top corner. Seal the edge with water to prevent opening during frying.
- Fry: Heat oil in a deep pan or skillet to 350°F (175°C). Carefully place the egg rolls in the hot oil and fry for 2–3 minutes on each side until they turn golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Serve: Slice the egg rolls diagonally and serve warm accompanied by the sweet chili-cilantro dipping sauce.
- Prepare dipping sauce: In a small bowl, whisk together the sweet chili sauce, rice vinegar, sesame oil, and chopped cilantro until well combined. Serve alongside the egg rolls for dipping.
Notes
- Use ripe but firm avocados to prevent the filling from becoming too mushy.
- If you prefer, bake the egg rolls at 400°F for 15-20 minutes for a healthier alternative.
- Be sure to seal the egg roll edges well to prevent oil from seeping in.
- Serve immediately after frying for the best crispiness.
- The dipping sauce can be made ahead and refrigerated for up to 3 days.
