Vegan avocado egg rolls
If you love the avocado egg rolls at The Cheesecake Factory, you’re going to love this copycat version! These vegan avocado egg rolls have everything that makes the restaurant favorite so craveable: a creamy avocado filling with sun-dried tomatoes, red onion, and fresh cilantro, all wrapped in a crispy, golden shell.
Each egg roll is sealed with a quick brush of JUST Egg, then pan-fried until perfectly crisp and served with a bright, tangy cilantro dipping sauce made with cashews, lime, and a hint of cumin. They’re an easy, impressive appetizer for parties, game day, or a fun night in, and since they’re best served fresh, they’re perfect for sharing right away.
Preparation Time: 40 minutesIngredients
Calories:
760
Protein:
10
g
Eggrolls
- 3 large ripe avocados, diced
- 6 oil-packed sun-dried tomatoes, finely chopped
- 2 tablespoons minced red onion
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon lime juice
- 0.5 teaspoon salt
- 8 egg roll wrappers (check the label to make sure they’re egg-free)
- 0.25 cup JUST Egg, for sealing
- 1.5 cups high smoke point oil, such as avocado or canola, for shallow frying
Cilantro dipping sauce
- 1 cup chopped fresh cilantro
- 0.25 cup raw unsalted cashews
- 2 garlic cloves
- 3 tablespoons fresh lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon agave
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup avocado oil
Preparation
- Make the dipping sauce: Add all the sauce ingredients to a food processor or blender and blend for about 2 minutes, until smooth. Refrigerate until ready to serve.
- Make the filling: In a large bowl, gently mix the avocado, sun-dried tomatoes, red onion, cilantro, lime juice, and salt.
- Roll the egg rolls: Lay a wrapper on a clean surface with one corner pointing toward you. Spoon about ⅓ cup of filling just below the center in a log shape. Brush a thin layer of JUST Egg along the edges of the wrapper. Fold the bottom corner over the filling, tuck in the sides, and roll up tightly like a burrito. Place seam side down and repeat with the remaining wrappers.
- Heat the oil: Heat the oil in a large, deep skillet over medium-high heat to about 350°F.
- Fry: Working in batches, carefully add the egg rolls seam side down and fry for about 4 minutes, turning every minute or so, until golden brown on all sides. Transfer to a paper towel-lined plate to drain.
- Serve: Cut each egg roll in half diagonally and serve right away with the cilantro dipping sauce.
Tips
- Choose ripe but firm avocados: They should give slightly when pressed but still hold their shape when diced, so the filling stays chunky.
- Make the filling right before rolling: Avocado browns quickly, so it’s best to fill and fry the egg rolls soon after mixing.
- Seal them well: Brush JUST Egg all the way along the edges and press firmly, so oil doesn’t seep in and the filling doesn’t leak.
- Don’t crowd the pan: Fry 3 or 4 egg rolls at a time. Adding too many at once lowers the oil temperature and makes them greasy.
- Get a smoother sauce: For the creamiest dipping sauce, soak the cashews in hot water for 15 to 30 minutes before blending, or use a high-speed blender.
- Make the sauce ahead: The dipping sauce can be made up to 2 days ahead. Refrigerate leftovers in an airtight container for 3-4 days.
- Serve right away: These are best enjoyed fresh, since the wrappers lose their crunch and the avocado browns over time. Freezing isn’t recommended.
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