I Made Copycat Cheesecake Factory Avocado Egg Rolls and They're Just as Delicious

Heading to The Cheesecake Factory is always a scrumptious treat. Flipping through the massive menu feels like an adventure as I browse the 250-plus menu items and more than 30 decadent cheesecake flavors. There’s something for everyone—from Crispy Chicken Costoletta to Fettuccini Alfredo to Strawberry Cheesecake, The Cheesecake Factory truly has it all. But no matter how many times I try to branch out and order something new, I always tend to return to one of my go-to favorites: the restaurant’s iconic Avocado Egg Rolls.

This longtime menu staple has become a cult favorite among Cheesecake Factory regulars—and for good reason. The crispy egg roll exterior is the perfect complement to the avocado, sun-dried tomato, onion and cilantro filling. It’s melt-in-your-mouth good—and a true staple everyone who loves The Cheesecake Factory must try.

That said, some nights, staying cozy in my PJs is far more appealing than heading out to dinner. So, I decided to recreate this famous menu item with Love Kari Cooking’s copycat recipe on deck. I brought The Cheesecake Factory’s Avocado Egg Rolls into my own kitchen to see whether this homemade version would taste as good as the original.

What Are The Cheesecake Factory’s Avocado Egg Rolls?

The Cheesecake Factory’s Avocado Egg Rolls are a timeless, crowd-pleasing appetizer that will never go out of style. The egg rolls are filled with avocado, sun-dried tomato, red onion, and cilantro; then, they’re fried in a crispy egg roll wrapper.

The restaurant slices the rolls diagonally and serves them alongside a tamarind-cashew dipping sauce for an aesthetically pleasing presentation.

Related: How To Make a Salad That Looks and Tastes Like it Came From The Cheesecake Factory

Ingredients Needed for Copycat Cheesecake Factory Avocado Egg Rolls

To prepare copycat Cheesecake Factory egg rolls, you’ll need just a few simple ingredients: half of a red onion, a small bunch of cilantro, four ounces of sun-dried tomatoes, four ripe avocados, salt, the juice of half a lime and egg roll wrappers. 

While there are copycat recipes for Cheesecake Factory’s tamarind-cashew dipping sauce, tamarind puree, a main ingredient in the sauce, was challenging to find. So, I went with the next best thing: A creamy premade cilantro avocado yogurt dressing—similar to Karina’s choice in her video—which was perfect for dipping.

How To Make Copycat Cheesecake Factory Avocado Egg Rolls

This recipe is simple to pull together. Start by chopping the onion and the small bunch of cilantro. Add them to a large mixing bowl.

Next, chop the sun-dried tomatoes and avocado before adding them to the mixing bowl. Sprinkle in some salt to taste, then add the juice of half a lime. Mix everything until well-combined.

Now, it’s time to assemble the egg rolls. Place a tablespoon of filling on the top corner of an egg roll wrapper.

Fold the top corner over the filling, then fold each side toward the center. Gently roll the wrapped, stopping before you seal the “envelope,” as I like to describe it. Add a bit of oil to the final tip and gently press down to seal.

Once the egg rolls are assembled, set a large skillet over medium heat and generously coat the bottom with oil.

Once the skillet is hot, add the egg rolls, cooking for roughly one and a half minutes on each side, or until golden.

When the egg rolls are cooked, remove each one from the pan, slice (or enjoy whole, in true egg roll fashion), plate, and serve!

Related: This Simple Recipe Is Our New Favorite Lazy Day Meal

Copycat Cheesecake Factory Avocado Egg Rolls: My Honest Review

Dare I say, these homemade egg rolls turned out just as delightful as the restaurant original! The real flavor comes from the sun-dried tomatoes—they bring the entire dish together. My entire family is completely obsessed—and we all agreed this copycat recipe is a total keeper. The egg rolls looked as professionally prepared as they tasted.

Although the chopping and rolling can feel a tad tedious at first, after I make this recipe a few more times, I know it will become second nature. Next time, I may buy pre-chopped onions to save time. I’m also considering serving these egg rolls with a few different sauces, like a Thai peanut dipping sauce and Ranch.

All in all, avocado egg rolls serve as the ultimate low-fuss appetizer whether you’re whipping them up for a cozy night in playing games or hosting friends for a casual dinner party.

Final Thoughts and Tips

A couple of key tips for this recipe come into play during the rolling process. Egg roll wrappers are incredibly delicate, so handle them with care. (My long nails easily poked through some, so be mindful of this!)

While rolling, be sure to seal the bottom tip with a little bit of oil—Karina recommends using the oil from the jar of sun-dried tomatoes—to keep each roll neat and tidy while preventing any filling from escaping. I also added a bit of extra oil on the outside of the final tip for a finishing touch.

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