Vegan Copycat Cheesecake Factory Avocado Egg Rolls Recipe
These Vegan Copycat Cheesecake Factory Avocado Egg Rolls feature a creamy, zesty avocado filling with sun-dried tomatoes and cilantro, wrapped in crispy vegan egg roll wrappers and fried to golden perfection. Served with a cool, spicy Jalapeño Ranch dipping sauce, they offer a delightful plant-based appetizer or snack that’s packed with flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8-10 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegan
Ingredients
Filling:
- 3 large avocados (peeled, pitted, & diced)
- 2 tablespoons sun-dried tomatoes packed in oil (chopped)
- 3 tablespoons minced red onion
- 1/4 cup fresh cilantro (chopped)
- 1/2 teaspoon salt
- Vegan egg roll wrappers (Dynasty brand)
Jalapeño Ranch:
- 1/2 avocado
- 1/3 cup cilantro
- 2/3 cup vegan sour cream
- 1 tablespoon lime juice
- 1 jalapeño, seeds removed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt
For Frying:
- Vegetable oil, about 1 inch deep for frying
Instructions
- Prepare the avocado filling: In a medium bowl, gently mash the peeled, pitted, and diced avocados with a fork, leaving some chunks for texture. Add chopped sun-dried tomatoes, minced red onion, chopped cilantro, salt, and freshly ground pepper to the bowl. Toss and combine the ingredients well but keep the mixture slightly chunky.
- Assemble the egg rolls: Lay one vegan egg roll wrapper flat near a corner. Place a portion of the avocado mixture close to that corner. Fold the bottom edge of the wrapper tightly over the filling, then fold in the sides and continue rolling up toward the top corner. Use a little water on your finger to moisten the edge and press to seal the roll completely. Repeat with remaining wrappers and filling.
- Heat oil for frying: Pour vegetable oil into a large skillet to about 1 inch depth and heat over medium-high heat until hot but not smoking.
- Fry the egg rolls: Carefully place a few egg rolls at a time into the hot oil, working in batches to avoid overcrowding. Fry each side until golden brown and crispy, about 2-3 minutes per side. Use tongs to turn them gently. Once cooked, transfer egg rolls to a paper towel-lined plate to drain excess oil.
- Prepare Jalapeño Ranch dipping sauce: In a food processor, combine 1/2 avocado, 1/3 cup cilantro, vegan sour cream, lime juice, seeded jalapeño, garlic powder, onion powder, and salt. Blend until smooth and creamy.
- Serve: Plate the crispy avocado egg rolls and serve warm with the Jalapeño Ranch dipping sauce on the side.
Notes
- Keep the avocado filling slightly chunky for the best texture inside the crispy wrapper.
- Be careful with the oil temperature; too hot will burn the wrapper and too cool will make it soggy.
- Vegan egg roll wrappers are typically found in the frozen section of Asian grocery stores.
- If preferred, bake the egg rolls at 400°F for 12-15 minutes, turning halfway, for a healthier version.
- The Jalapeño Ranch can be adjusted for heat by adding more or fewer jalapeños.
