Just like the restaurant-version, except it’s so much cheaper to make right at home and it tastes a million times better too!
By Sherry Ross, for Wausau Pilot and Review
We don’t eat out at Cheesecake Factory very often (there isn’t one in Wausau, after all), but when we do happen make a visit there once in a blue moon for a big family gathering or celebration, these avocado egg rolls are always a must. And when the plate hits the table, we’re all fighting for the last one. Except, no one wants to be the person to actually grab the last egg roll. We all say, “Oh no, it’s all yours,” but we secretly want it all for ourselves.
Or is that just me?
Now if you are one of those people, then have no fear – here’s a homemade version that you can make right in the comfort of your own kitchen. And you can grab that last egg roll guilt free! Just be sure to keep an extra stash somewhere in the kitchen where no one else can find it.
But the best part about this recipe is not only does it taste a million times better than the restaurant version, but it’s also unbelievably easy and less expensive to make right at home. Simply combine your avocado mixture, which is very close to guacamole, throw them in an egg roll wrapper and then into the skillet until they’re wonderfully crisp and golden brown.
Seriously. It’s that easy.
These came together in just 20 minutes, and we devoured them in less than 5. It’s the perfect game day party pleaser – or, just make them for yourself so you don’t have to share.
Cheesecake Factory Avocado Egg Rolls
It’s so much cheaper to make right at home and it tastes a million times better too!
Ingredients:
- 1 cup vegetable oil
- 3 avocados, halved, peeled and seeded
- 1 Roma tomato, diced
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh cilantro leaves
- Juice of 1 lime
- Kosher salt and freshly ground black pepper, to taste
- 8 egg roll wrappers
For the cilantro dipping sauce
- 3/4 cup fresh cilantro leaves, loosely packed
- 1/3 cup sour cream
- 1 jalapeno, seeded and deveined, optional
- 2 tablespoons mayonnaise
- 1 clove garlic
- Juice of 1 lime
- Kosher salt and freshly ground black pepper, to taste
Directions:
- To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
- Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
- In a medium bowl, gently mash avocados using a potato masher. Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine.
- Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
- Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
- Serve immediately with cilantro dipping sauce.
