Copycat Cheesecake Factory Avocado Egg Rolls Recipe at Home

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Copycat Cheesecake Factory Avocado Egg Rolls (Easy At-Home Recipe)

If you’re anything like me, you’ve gone to The Cheesecake Factory “just for cheesecake” and somehow ended up ordering a full meal, an appetizer, and maybe a second basket of bread. One of the appetizers that always disappears fast at our table is their famous Avocado Egg Rolls—crispy, golden wrappers filled with warm, creamy avocado and a sweet-tangy dipping sauce. Today, we’re making a copycat Cheesecake Factory Avocado Egg Rolls recipe that you can easily whip up at home with simple ingredients and basic kitchen tools. No deep fryer needed—just a pan, some oil, and a few ripe avocados. Note: This is a homemade interpretation, not the restaurant’s actual recipe.

A Little Background: Why These Avocado Egg Rolls Are So Iconic

The Cheesecake Factory started as a small cheesecake business and grew into a full-service restaurant loved across the USA. Their menu is huge, but a few items really stand out. One of those? The Avocado Egg Rolls. What makes them so memorable?
  • Texture contrast: Crispy, crackly shell on the outside, soft and creamy on the inside.
  • Flavor balance: Rich avocado paired with sweet sun-dried tomatoes, red onion, and a punchy dipping sauce.
  • Shareable: They’re the kind of appetizer everyone at the table reaches for first.
Take a bite and you get:
  • A warm, buttery avocado filling
  • A hint of sweetness from sun-dried tomatoes
  • A little bite and crunch from red onion and cilantro
  • All wrapped in a crisp, golden-brown egg roll wrapper
It’s creamy, crunchy, salty, and a little sweet—basically everything you want in one perfect handheld bite.
Crispy avocado egg rolls filled with avocado, sun-dried tomatoes, and red onion, served with a creamy dipping sauce.
Crispy homemade avocado egg rolls with fresh avocado filling and a sweet-tangy dipping sauce

Copycat Cheesecake Factory Avocado Egg Rolls Recipe

This is a copycat recipe created for home cooks. It is not the original Cheesecake Factory recipe.

Recipe Overview

  • Yield: About 12 avocado egg rolls (4–6 servings as an appetizer)
  • Prep Time: 20 minutes
  • Cook Time: 10–15 minutes
  • Total Time: 30–35 minutes

Approximate Nutrition (Per Egg Roll, No Sauce)

(These are estimates and will vary based on brands and exact amounts.)
  • Calories: ~180
  • Protein: ~3 g
  • Carbohydrates: ~16 g
  • Fat: ~11 g
  • Fiber: ~3 g

Ingredients

For the Avocado Egg Rolls

  • 3 large ripe avocados, peeled, pitted, and diced
  • 1/3 cup sun-dried tomatoes, finely chopped (oil-packed or dry, patted dry)
  • 1/4 cup red onion, very finely minced
  • 2 Tbsp fresh cilantro, chopped
  • 1 small jalapeño, seeded and finely minced (optional, for mild heat)
  • 1 Tbsp fresh lime juice (about 1/2 lime)
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper
  • 12 egg roll wrappers (square, about 6–7 inches)
  • 1 large egg, beaten (for sealing)
  • Vegetable, canola, or peanut oil for frying (enough for 1–1.5 inches in your pan)

For the Sweet Cilantro Dipping Sauce

This sauce is inspired by the restaurant’s sweet-citrus, herby dipping sauce.
  • 1/2 cup mayonnaise
  • 2 Tbsp honey (or agave for a lighter flavor)
  • 2 Tbsp white vinegar or rice vinegar
  • 2 Tbsp fresh cilantro, chopped
  • 1 clove garlic, minced
  • 1 Tbsp fresh lime juice
  • 1/4 tsp salt (or to taste)
  • 1–2 Tbsp water, to thin as needed

Step-by-Step Instructions

Step 1: Make the Dipping Sauce

1. In a small bowl, whisk together:
  • Mayonnaise
  • Honey
  • Vinegar
  • Cilantro
  • Garlic
  • Lime juice
  • Salt
2. Add 1–2 tablespoons of water, a little at a time, until the sauce is smooth and pourable but still a bit thick.

3. Taste and adjust: more honey for sweetness, more vinegar or lime for tang, more salt if needed.

4. Cover and refrigerate while you prepare the egg rolls. This helps the flavors blend.

Step 2: Prepare the Avocado Filling

1. In a medium bowl, gently combine:
  • Diced avocados
  • Chopped sun-dried tomatoes
  • Minced red onion
  • Chopped cilantro
  • Minced jalapeño (if using)
2. Sprinkle in the lime juice, salt, and black pepper.

3. Fold everything together gently. You want some small chunks of avocado left. Don’t mash it into guacamole.

Tip: Taste the filling. If it tastes flat, add a pinch more salt or a squeeze of lime.

Step 3: Fill and Roll the Egg Rolls

1. Set up a rolling station:
  • Clean cutting board or large plate
  • Egg roll wrappers
  • Bowl of avocado filling
  • Small bowl with beaten egg and a pastry brush or your finger
2. Place one wrapper on the board in a diamond shape (one corner pointing up toward you).

3. Spoon about 2–3 tablespoons of the avocado mixture across the lower third of the wrapper, leaving about 1 inch of space on each side.

4. Brush the edges of the wrapper lightly with beaten egg.

5. Fold the left and right corners over the filling.

6. Starting from the bottom corner, roll tightly toward the top, keeping the filling snug inside, similar to rolling a burrito.

7. Press the tip down to seal. If any spots look loose, dab a bit more egg to help them stick.

8. Place the finished egg roll seam-side down on a plate or tray.

9. Repeat with the remaining wrappers and filling.

Tip: Keep the rolled egg rolls covered lightly with a clean kitchen towel so the wrappers don’t dry out while you finish the batch.

Step 4: Fry the Avocado Egg Rolls

1. In a heavy-bottomed skillet or Dutch oven, pour in enough oil to reach about 1–1.5 inches up the sides.

2. Heat the oil over medium to medium-high heat until it reaches about 350°F.
  • If you have a thermometer, use it for accuracy.
  • If not, dip the edge of a wrapper scrap in the oil. It should bubble gently right away but not burn quickly.
3. Carefully place 3–4 egg rolls in the hot oil, seam-side down. Don’t overcrowd the pan.

4. Fry for about 2–3 minutes per side, turning as needed, until the wrappers are deep golden brown and crisp.

5. Using tongs or a slotted spoon, transfer the fried egg rolls to a plate lined with paper towels to drain excess oil.

6. Continue with the remaining egg rolls, letting the oil come back to 350°F between batches if it cools down.

Food Safety Note: The filling here is mainly vegetables, so there isn’t raw meat to fully “cook through,” but keep the oil at a safe frying temperature (around 350°F) to avoid soggy, oil-soaked wrappers and possible splattering.

Step 5: Slice and Serve

1. Let the egg rolls rest for about 2–3 minutes so the filling settles slightly.

2. Using a sharp knife, slice each egg roll on the diagonal into halves or thirds.

3. Serve warm with the chilled cilantro dipping sauce on the side. The contrast of the warm, creamy avocado with the cool, bright sauce is what really makes this dish sing.

Tips for Success (So They Turn Out Crispy Every Time)

  • Use ripe, but not mushy, avocados: They should give a little when gently squeezed, but not feel overly soft.
  • Don’t overfill: Too much filling can cause the wraps to burst or leak in the oil.
  • Seal well: Egg wash on all the edges helps keep the filling inside.
  • Watch the oil temperature: If the oil is too hot, the outside burns before the inside warms; too cool, and they soak up oil.

Easy Home-Cook Shortcuts & Variations

Air Fryer Avocado Egg Rolls

Want to skip most of the oil? The air fryer works surprisingly well.

  1. Preheat your air fryer to 375°F.
  2. Spray the basket lightly with nonstick cooking spray.
  3. Arrange rolled egg rolls in a single layer, seam-side down, not touching.
  4. Brush or spray egg rolls lightly with oil.
  5. Air fry for 8–10 minutes, turning halfway through, until crisp and golden. Note: Air fryer times vary, so check at the 7–8 minute mark.

Oven-Baked Option

  1. Preheat oven to 400°F.
  2. Place egg rolls on a parchment-lined baking sheet.
  3. Brush tops and sides lightly with oil.
  4. Bake for 15–18 minutes, turning once, until golden and crisp. They won’t be quite as shatter-crisp as deep-fried, but they’re still delicious and lighter.

Ingredient Swaps for Busy Nights

  • No sun-dried tomatoes? Use finely chopped Roma tomatoes, patted dry, plus a small pinch of sugar.
  • No fresh cilantro? Use 1–2 teaspoons dried cilantro in the sauce; in the filling you can substitute green onions or parsley.
  • Need a faster sauce? Stir honey and lime juice into store-bought ranch or coleslaw dressing for a quick sweet-tangy dip.

Allergy-Friendly & Diet Modifications

Gluten-Free Version

  • Use gluten-free egg roll wrappers or spring roll wrappers if you can find them (often in specialty or Asian markets).
  • Double-check:
    • Sun-dried tomatoes (some seasoned brands may contain gluten)
    • Vinegar (most white and rice vinegars are gluten-free, but always confirm labels)

Dairy-Free

  • The egg rolls themselves are naturally dairy-free.
  • For the sauce, use a dairy-free mayo or vegan mayo; the rest of the ingredients are typically dairy-free.

Vegan

  • Use egg-free wrappers (some brands are vegan, but many traditional ones contain egg).
  • Replace the beaten egg for sealing with:
    • A paste of flour and water, or
    • A little plant milk or water to moisten the edges
  • Use vegan mayo and swap honey in the sauce for agave or maple syrup.

Paleo-Inspired

Traditional egg roll wrappers are not paleo, but you can capture similar flavors:
  • Use the avocado filling as a topping for:
    • Lettuce wraps
    • Grilled chicken
    • Roasted sweet potatoes
  • Make a dipping sauce with:

Serving Ideas

Wondering what to serve with your copycat avocado egg rolls?
  • As an appetizer before tacos, fajitas, or grilled chicken.
  • Alongside a big salad for a lighter dinner.
  • On a party platter with other finger foods: sliders, wings, and chips & salsa.
They’re best served right after frying or air frying, while the shells are still crisp and the avocado is warm.

Can You Make Them Ahead?

You can prepare these ahead with a few simple tricks:
  • Prep the filling: Mix everything except the lime. Add the lime right before filling to keep the avocado from browning too much.
  • Roll and chill: You can roll the egg rolls up to 4 hours in advance. Place them in a single layer on a tray, cover tightly with plastic wrap, and refrigerate.
  • Freeze for later:
    • Place rolled (unfried) egg rolls on a baking sheet and freeze until solid.
    • Transfer to a freezer bag and store up to 1 month.
    • Fry from frozen at 350°F, adding a couple extra minutes of cook time, until golden and hot inside.

Let’s Chat: Your Turn to Make Them!

Have you tried the original Cheesecake Factory Avocado Egg Rolls? How close does this copycat version come for you? Do you go spicier, or keep them mild? I’d love to hear:
  • Any twists you add (maybe corn, black beans, or extra jalapeño?)
  • Whether you prefer deep-fried, air-fried, or baked
  • What you served them with
If you make this recipe, snap a photo and share it with friends and family. Please leave a comment on the blog with your feedback, questions, or ideas—it helps other home cooks, and it helps Simply Copycat Recipes know what to make next.

Important Disclaimers

  • This is a homemade copycat recipe created for educational and entertainment purposes. It is not the original Cheesecake Factory recipe, and we do not claim any connection, endorsement, or authorization from The Cheesecake Factory. All trademarks and restaurant names are property of their respective owners.
  • Nutrition information is an estimate only. Always use your own trusted calculator if precise nutrition data is needed.
  • Affiliate Disclosure: Simply Copycat Recipes is an Amazon Associate and may earn from qualifying purchases at no extra cost to you when you click through and shop via links on our site.
Enjoy your crispy, creamy, homemade copycat Cheesecake Factory Avocado Egg Rolls—straight from your own kitchen.
Location: Georgetown, IN, USA

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