It’s easy to make the best crispy Avocado Egg Rolls with only 7 ingredients, in just 20 minutes! This tasty appetizer recipe is a Cheesecake Factory copycat, perfect for parties, game day or an anytime snack! Serve the egg rolls with jalapeno ranch or tamarind cashew dipping sauce for a delicious combination.

avocado egg rolls sliced in half on a plate with a small bowl of ranch dressing

Thank you to Oléico® High Oleic Safflower Oil for sponsoring this post.

Whether it’s the “big game” or a Friday night of board games, these avocado egg rolls are a crowd pleaser any time! They’re easy to mix up with only 7 ingredients, and thanks to Oléico Safflower Oil, they fry up perfectly crispy every time!

Oléico Safflower Oil has high oleic acid content. Oleic acid is a monounsaturated fatty acid, which is considered to be a healthy fat. It has a mild flavor that does not overpower other flavors, making it a great choice for these egg rolls. While the flavor of the avocado shines through, the crispiness on the outside balances the texture of these egg rolls just perfectly!

In just 20 minutes you can prep and cook these egg rolls, so they’re ready for a scrumptious snack anytime!

Ingredients

  • Avocado – you’ll want three ripe, but still slightly firm avocados for this recipe. Give each avocado a gentle squeeze, if it’s rock hard, it’s not ripe and should not be used in this recipe. If it’s really soft when squeezed, that means that it’s too ripe and likely brown inside. The perfect avocado will be somewhere right in the middle.
  • Sun dried tomatoes – if using sun dried tomatoes packed in oil, simply drain the tomatoes from the oil and use paper towels to press out any extra oil in the tomatoes, before dicing them up for this recipe.
  • Red onion – you’ll want to finely mince the onion for this recipe, so that it adds just a slight, bright crunch in the egg rolls.
  • Cilantro – if you’re not a fan of cilantro, you can use another fresh herb like parsley or basil.
  • Salt – to season the filling in the egg rolls.
  • Egg roll wrappers – you can find these in the refrigerator at the grocery store, usually in the produce section.
  • Oléico® High Oleic Safflower Oil – Oléico has a high smoke point, which means that it can be used for cooking at high temperatures without breaking down and forming harmful compounds. This makes it perfect for heating up and frying the avocado egg rolls. Pick up a 32 ounce bottle at your local Smart & Final.

Instructions

I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

  1. Add the diced avocado, diced sun dried tomatoes, minced red onion, fresh cilantro and salt to a medium bowl.
  2. Gently stir with a small spatula to combine all of the ingredients, without mashing the avocado.
  3. Place an egg roll wrapper on a work surface, like a large cutting board, with one corner facing towards you. Dip your finger in a small bowl of water, and brush the edges of the egg roll wrapper with the water. Spoon 3-4 tablespoons of the avocado mixture in the middle of the wrapper.
  4. Fold the corner of the egg roll wrapper closest to you over the avocado mixture and tuck it under the mixture.
  5. Fold the sides of the egg roll wrapper in over the middle.
  6. Roll the egg roll up tightly and set aside. Repeat 8 times with the remaining egg roll wrappers and filling.
  7. Pour the Oléico Safflower Oil in a large skillet, or dutch oven, on the stove over medium high heat. Once the oil is hot, add 4-5 egg rolls to the hot oil, making sure there’s room around each of the egg rolls to easily flip. Cook the egg rolls for 1-2 minutes.
  8. Flip the egg rolls and continue cooking for another 1-2 minutes on the other side.
  9. Remove the egg rolls from the oil and place them on a wire rack, so any excess oil will drip through the rack. Repeat, cooking a second batch of egg rolls, until you have fried all of the egg rolls.

For serving, slice the egg rolls in half, then serve them with your choice of dipping sauce.

avocado egg rolls sliced in half on plate

Dipping sauce options

Or to make a Cheesecake Factory copycat recipe, you’ll want to serve the egg rolls with a Tamarind Cashew Dipping sauce. Follow the recipe below to make this sauce.

Tamarind cashew dipping sauce

  1. Add ¼ cup raw, unsalted cashews to a small saucepan with 2 tablespoons honey, 2 tablespoons water, ¼ cup rice vinegar and ¼ teaspoon tamarind concentrate.
  2. Bring to a simmer, then keep on the stove simmering for 5 minutes.
  3. Remove the saucepan from the heat on the stove and transfer everything from the pan to a blender.
  4. Add ¼ cup cilantro leaves, 2 cloves minced garlic, ½ teaspoon black pepper, and ¼ cup Oléico Safflower Oil to the blender.
  5. Blend until the sauce is smooth, then serve on the side of the egg rolls.

Recipe tips

  • Always make sure the Oléico Safflower Oil is hot before frying the egg rolls. Adding the egg rolls to cold, or even warm oil, will mean that the egg rolls sit in the oil for longer not cooking. This will also result in greasy, soggy egg rolls. To test if the oil is hot, place a drop of water in the oil. If it immediately sizzles, the oil is hot and ready for the egg rolls.
  • I do not recommend making the egg roll filling ahead of time. The avocado will brown once it’s exposed to air. Therefore, the filling will turn brown and will not be as beautiful, or delicious, as when the filling is freshly made before preparing and cooking the egg rolls.
  • If you can’t find any ripe avocados, you can speed up the ripening process by storing the avocados in a dark place (like the pantry or a brown paper bag), next to bananas and/or apples. Give them a gentle squeeze each day to tell when they’re ripe.
  • Be sure to roll the egg rolls tightly, and don’t over-fill them with the avocado mixture. Otherwise, the filling might leak out of the wrapper while they’re cooking and make a big mess in the oil.
avocado egg rolls sliced in half on plate

More appetizer recipes

Try these other delicious appetizer recipes! And be sure to use Oléico Safflower Oil to get perfectly crispy appetizers at home every time!

avocado egg rolls sliced in half on plate
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Avocado Egg Rolls

It's easy to make the best crispy Avocado Egg Rolls with only 7 ingredients, in just 20 minutes! This tasty appetizer recipe is a Cheesecake Factory copycat, perfect for parties, game day or an anytime snack! Serve the egg rolls with jalapeno ranch or tamarind cashew dipping sauce for a delicious combination.

Ingredients

  • 3 large avocados, peeled and diced
  • ½ cup sun dried tomatoes, drained from any oil and diced
  • ¼ cup red onion, minced
  • 2 tablespoons fresh cilantro, chopped
  • ¼ teaspoon salt
  • 9 egg roll wrappers
  • 1 cup Oléico Safflower Oil, for frying

Instructions

  • In a large bowl, combine the diced avocados, sun dried tomatoes, red onion, cilantro and salt.
  • Place an egg roll wrapper on a work surface with one corner pointing towards you.
  • Add 3-4 tablespoons of the avocado mixture in the middle of the wrapper.
  • Fill a small bowl with water. Dip your finger into the water, then brush the edges of the egg roll wrapper with water to help seal the egg rolls.
  • Fold the corner closest to you over the avocado mixture, and tuck.
  • Fold the sides in.
  • Roll tightly, set aside and repeat with remaining egg rolls.
  • Pour the safflower oil in a large skillet, or dutch oven, on the stove over medium-high heat.
  • Once the oil is hot, add 4-5 egg rolls to the skillet at a time.
  • Cook for 1-2 minutes, flip and cook for an additional 1-2 minutes on the opposite side.
  • Use tongs to remove the egg rolls from the skillet and place them on a wire rack to cool.
  • Repeat until all of the egg rolls are cooked.
  • Serve with a dipping sauce, if desired. See suggestions in the blog post above.

Video

Notes

  • Always make sure the Oléico Safflower Oil is hot before frying the egg rolls. Adding the egg rolls to cold, or even warm oil, will mean that the egg rolls sit in the oil for longer not cooking. This will also result in greasy, soggy egg rolls. To test if the oil is hot, place a drop of water in the oil. If it immediately sizzles, the oil is hot and ready for the egg rolls.
  • I do not recommend making the egg roll filling ahead of timeThe avocado will brown once it’s exposed to air. Therefore, the filling will turn brown and will not be as beautiful, or delicious, as when the filling is freshly made before preparing and cooking the egg rolls.
  • If you can’t find any ripe avocados, you can speed up the ripening process by storing the avocados in a dark place (like the pantry or a brown paper bag), next to bananas and/or apples. Give them a gentle squeeze each day to tell when they’re ripe.

Nutrition Facts

Calories 377kcal (19%)Carbohydrates 17g (6%)Protein 4g (8%)Fat 34g (52%)Saturated Fat 3g (15%)Polyunsaturated Fat 4gMonounsaturated Fat 25gCholesterol 1mgSodium 150mg (6%)Potassium 552mg (16%)Fiber 6g (24%)Sugar 3g (3%)Vitamin A 159mg (3%)Vitamin C 9mg (11%)Calcium 22mg (2%)Iron 1mg (6%)
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