I’ve always believed that some restaurant dishes deserve a spot in your home kitchen, and these Cheesecake Factory–style avocado egg rolls are one of them. Every time I order them, I fall right back in love with that warm, crispy shell and the creamy, lime-bright avocado inside. So I finally decided to make my own version at home—and honestly, I think you’re going to have just as much fun making these as you will eating them.

Before we jump into the how-to, let me say this: once you try them fresh from your own stove, you’ll understand why I can’t stop talking about them.

What Are Avocado Egg Rolls?

They’re simple on the surface—avocado, veggies, herbs, all wrapped in an egg roll wrapper and fried—but the magic is in the contrast. You get creamy, crunchy, tangy, and warm in every bite. And paired with a sweet-tangy dipping sauce? Pure happiness.

Why These Egg Rolls Are So Special

They feel like restaurant food without the restaurant fuss. You only need a handful of ingredients, and the flavor payoff is huge. Plus, they work as an appetizer, snack, or even a light meal if you’re like me and accidentally eat half the batch before anyone else sees them.

Why You’ll Love This Recipe

Crispy outside, creamy inside—it hits every craving
Ready in less time than takeout
Uses basic, affordable ingredients
Easy to customize
Perfect for parties or cozy evenings
Great way to impress guests without stress

Tools You’ll Need

Here’s everything you need, and why it helps:

Mixing bowl: for gently combining your filling without mashing the avocado
Cutting board & knife: to prep veggies cleanly and safely
Small saucepan or skillet: for frying the egg rolls
Tongs: to turn and lift the rolls without splashing oil
Paper towels: to drain excess oil and keep the rolls crisp
Small bowl: for mixing the dipping sauce

Ingredients (US + Metric)

For the Egg Rolls:

3 ripe avocados (about 450 g)
1 small red onion, diced (60 g)
1 Roma tomato, seeded and diced (80 g)
2 tbsp chopped cilantro (6 g)
1 tbsp lime juice (15 ml)
½ tsp salt (3 g)
¼ tsp black pepper (1 g)
8–10 egg roll wrappers
Oil for frying (about 2 cups / 480 ml)

For the Dipping Sauce (Copycat Tamarind-Cilantro Style):

¼ cup honey (85 g)
1 tbsp tamarind paste (15 g)
1 tbsp white vinegar (15 ml)
1 tbsp chopped cilantro (4 g)
1 tsp soy sauce (5 ml)
Pinch of red pepper flakes

Step-by-Step Instructions

1. Prep the Filling

Combine the diced onion, tomato, cilantro, lime juice, salt, and pepper in a bowl. Give it a gentle mix.

I always taste this mixture before adding the avocado—just to make sure the seasoning feels bright enough.

2. Add the Avocado

Slice your avocados into chunks and fold them in lightly. Don’t mash; the chunky texture is what makes every bite feel rich and satisfying.

3. Fill the Wrappers

Lay out an egg roll wrapper like a diamond. Spoon about 2–3 tablespoons of the filling near the bottom corner.

You don’t need to overstuff—trust me, a little goes a long way and won’t burst open in the oil.

4. Roll Them Tight

Fold the bottom corner over the filling, roll halfway, fold in the sides, then continue rolling.

Wet the final corner with a little water so it seals. Think of it like wrapping a tiny, delicious gift.

5. Heat the Oil

Pour your oil into a skillet and heat to about 350°F (175°C).

If you don’t have a thermometer, dip the edge of a wrapper in—the oil should gently bubble around it.

6. Fry Until Golden

Fry 2–3 rolls at a time for 3–4 minutes, turning as needed. They should look deep golden and crisp.

Use tongs to remove them and place on paper towels.

This is the moment your kitchen will start smelling incredible.

7. Make the Dipping Sauce

Mix honey, tamarind paste, vinegar, cilantro, soy sauce, and red pepper flakes.

Taste and adjust—if you like more tang, add a tiny splash of vinegar; more sweetness, add a little honey.

Serving Ideas

Slice the egg rolls diagonally like the restaurant (they look beautiful this way)
Serve with extra lime wedges
Add a second dip like spicy mayo or chipotle ranch
Pair with a fresh salad or grilled chicken for a light meal

Variations & Customizations

You can easily switch things up:

Add diced jalapeños for heat
Add corn for extra sweetness
Swap cilantro for parsley if you prefer a milder herb
Bake instead of fry (425°F / 220°C for 12–15 minutes, brushed with oil)
Use wonton wrappers for mini bite-sized rolls

Make-Ahead & Storage

To store: Keep them in the fridge for 2–3 days.
To reheat: Air fryer at 375°F (190°C) for 4–6 minutes or oven for 8–10 minutes.
To freeze: Freeze un-fried rolls on a tray, then transfer to a bag—fry directly from frozen (add 1–2 minutes).

Pro Tips & Mistakes to Avoid

Little things I’ve learned the hard way:

Don’t overmix the filling or it’ll turn mushy.
Keep wrappers covered with a damp towel so they don’t dry out.
Seal the wrapper edges tightly so the filling doesn’t leak during frying.
Make sure the oil isn’t too hot or the outside will burn before the inside warms.
Don’t cut them immediately—wait 1–2 minutes to avoid steam-softening the wrapper.

Recipe Info

Yield: 8–10 egg rolls
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Nutrition (per egg roll, approximate)

Calories: 215
Fat: 14 g
Carbs: 19 g
Protein: 3 g

If you’re craving something fun, crispy, and totally satisfying, these avocado egg rolls are your next kitchen win. I’d love to hear how yours turn out—so feel free to share your version, your swaps, or even your dipping-sauce experiments. Happy cooking, and enjoy every warm, crunchy bite!