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Copycat Cheesecake Factory™ Avocado Egg Rolls

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by: Tablespoon Kitchens
Updated Jul 30, 2018
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There’s a reason why this Cheesecake Factory™ appetizer has a cult-like following; it’s the exact same reason why we had to make a copycat version. It tastes just like the original, you know, the one with a crispy egg roll exterior, creamy avocado filling and cilantro-cashew dipping sauce.

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Copycat Cheesecake Factory™ Avocado Egg Rolls

  • Prep Time 35 min
  • Total 35 min
  • Servings 6
  • Ingredients 21
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Ingredients

Sauce

  • 1/2 cup lightly packed cilantro leaves
  • 2 tablespoons raw cashews
  • 2 tablespoons water
  • 1 clove garlic
  • 4 teaspoons sugar
  • 1 tablespoon honey
  • 1 tablespoon grapeseed or canola oil
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon salt

Egg Rolls

  • Oil for frying
  • 2 medium avocados, pitted, peeled and diced
  • 1 tablespoon chopped sundried tomatoes
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon finely chopped fresh cilantro
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1 egg
  • 1 tablespoon water
  • 6 egg roll skins

Instructions

  • Step 
    1
    In blender, place Sauce ingredients. Cover and blend 1 to 2 minutes, scraping down sides several times, until nearly smooth. Set aside.
  • Step 
    2
    In deep fryer or 4-quart Dutch oven, heat 3 to 4 inches of oil to 350°F.
  • Step 
    3
    In medium bowl, mix avocados, tomatoes, red onion, 1 tablespoon cilantro, the lemon juice and 1/2 teaspoon salt; stir to completely blend.
  • Step 
    4
    In small bowl, beat egg and water. Place 1 egg roll skin on work surface with one corner facing you. Brush 1/2-inch border of skin with egg mixture. Spoon about 1/4 cup avocado filling in middle. Fold corner facing you over filling, tucking point under. Fold in, and overlap right and left corners. Gently roll egg roll toward remaining corner, and press to seal. Repeat with remaining egg roll skins and filling.
  • Step 
    5
    Fry egg rolls, 3 at a time, in hot oil 3 to 5 minutes, turning once, until golden brown. Drain on paper towels. Cut egg roll in half on the bias. Serve with sauce.

Nutrition

310 Calories
19g Total Fat
5g Protein
30g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
170
Total Fat
19g
30%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
290mg
12%
Potassium
320mg
9%
Total Carbohydrate
30g
10%
Dietary Fiber
4g
16%
Sugars
7g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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