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Avocado Egg Rolls (Cheesecake Factory Copycat)

Total Time: 30 minutes 0 Reviews Jump to Recipe

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A riff on the popular restaurant appetizer, these Avocado Egg Rolls with Chipotle Ranch Dipping Sauce are easy to make at home and just as good!

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Do you love a good copycat recipe? You can also try this Chick Fil A Sauce, BBQ Chicken Pizza, or Southwest Egg Rolls.

Avocado egg rolls on a plate with chipotle ranch dipping sauce in the background

Now, most of us aren’t strangers to the popular restaurant version of these egg rolls. But why go sit on a waiting list for an hour when you can whip these up at home pretty effortlessly? And as much as I love their dipping sauce, I decided to go with something that has ingredients that are super easy to find. And I’m pretty sure once you try these, you’ll agree that this chipotle ranch dipping sauce is even better!

ingredients for avocado egg rolls with chipotle ranch dipping sauce

Ingredients

  • Avocados: You’ll need 3 large avocados. If you have smaller avocados, I would suggest using 4.
  • Sun-Dried Tomatoes: You will want the sun-dried tomatoes that are packed in oil. Just drain them from the oil, and chop them.
  • Red Onion: I like to make sure the red onion is very finely minced so it is mainly adding flavor, not texture.
  • Cilantro: There is cilantro in both the egg roll filling and the dipping sauce.
  • Egg Roll Wrappers: These are easy to find at most grocery stores. I can usually find them in the produce section where the refrigerated dressings are.
  • Oil: You want to choose a neutral flavored oil with a high smoke point for frying the egg rolls. I like to use vegetable oil.
  • Mayonnaise & Sour Cream: These are the base for your dipping sauce. I like the mixture of both.
  • Dry Ranch Seasoning: You can make this yourself with spices, or you can use the powder that comes in an envelope.
  • Garlic: The garlic will be raw in the dipping sauce, so if you don’t want a strong garlic flavor, you can use less. I like to use more, but chop it very finely.
  • Chipotles in Adobo plus Sauce: Chipotles in adobo are easy to find at the grocery store on the international aisle with the Mexican food. For this recipe, you’ll want to take 2 of the peppers and mince them. I like to remove the seeds first, but if you like it spicy, you can leave the seeds in. You’ll also want some of the sauce that the peppers are packed in.
making chipotle ranch dipping sauce

How to Make Chipotle Ranch Dipping Sauce

This is super easy – simply take all of your sauce ingredients and mix them together!

filling for avocado egg rolls

How to Make Avocado Egg Rolls

Start by making the egg roll filling. Cut the avocados into chunks, then mix in the sun-dried tomatoes, red onion, and cilantro.

steps to wrap avocado egg rolls

Forming the egg rolls is easier than you’d think!

1 – start by placing about 1/3 cup of the avocado mixture in the middle of an egg roll wrapper, positioning it like a diamond.
2 – fold in the two outside points towards the center.
3 – start rolling up the egg roll.
4 – when you get to the end, wet the corner with some water, then finish rolling it tight. The water will act as glue to keep the wrapper from unrolling.

frying avocado egg rolls in a cast iron

Finish rolling all of the filling in the wrappers. The cook the egg rolls in hot oil until browned, turing them as needed.

Halved avocado egg rolls - cheesecake factory copycat recipe.

Tips and Tricks

I like to make the dipping sauce first and then refrigerate it until I’m ready to serve the egg rolls. That gives it some time for the flavors to meld together and for it to set up a bit more.

These are best made just before serving. If you want to do some of the work ahead of time, I would suggest rolling the egg rolls, the refrigerating them. Then fry just before serving.

If you do have leftovers, they would be best reheated in the oven or in an air fryer.

dipping an avocado egg roll into chipotle ranch dipping sauce.

More Appetizer Recipes

Egg Roll Recipe
Sausage Stuffed Mushrooms
Crock Pot BBQ Grape Jelly Meatballs
Spinach Artichoke Dip
Cheese Ball Recipe

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Avocado egg rolls cut in half on a plate with chipotle ranch dipping sauce.

Avocado Egg Rolls with Chipotle Ranch Dipping Sauce

  • Author: Deborah Harroun
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 9 full egg rolls 1x
  • Category: Appetizer
  • Method: Fried
  • Cuisine: Mexican
Print Recipe

Description

A riff on the popular restaurant appetizer, these Avocado Egg Rolls with Chipotle Ranch Dipping Sauce are easy to make at home and just as good!

Scale

Ingredients

Egg Rolls:

  • 3 large avocados
  • 1/3 cup sun-dried tomatoes in oil, drained and chopped
  • 3 tablespoons finely minced red onion
  • 2 tablespoons minced fresh cilantro
  • 9 egg roll wrappers
  • Oil, for frying

Dipping Sauce:

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon dry ranch seasoning
  • 1 clove garlic, finely minced
  • 2 chipotles in adobo, seeds removed and chopped
  • 1 tablespoon adobo sauce
  • 1 tablespoon chopped cilantro

Instructions

Make the dipping sauce:

  1. In a small bowl, combine all of the ingredients and mix well. Refrigerate until needed.

Make the egg rolls:

  1. Heat several inches of oil in a Dutch oven or heavy pan until it reaches 350ºF to 375ºF.
  2. In a large bowl, combine the avocados, sun-dried tomatoes, red onion, and cilantro. Mix.
  3. Working with one egg roll wrapper at a time, lay the wrapper on a surface in front of you like a diamond. Add about 1/3 cup of the avocado mixture to the center. Fold in the two sides, then fold over the bottom. Roll until the filling is completely enclosed in the center of the roll. Wet the corner of the wrapper so that it will stick. Continue with the rest of the wrappers and filling.
  4. Drop the egg rolls in the hot oil, 2 to 3 at a time, and cook until golden brown, turning as needed. Drain on a paper bowl lined plate
  5. To serve, cut in half diagonally. Serve with the Chipotle Ranch Dipping Sauce.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition has been figured estimating a retention of 1/2 cup of vegetable oil. Different temperatures and circumstances can change this.

Nutrition

  • Serving Size: 1 egg roll and 1/9 of the dipping sauce
  • Calories: 393
  • Sugar: 1 g
  • Sodium: 350 mg
  • Fat: 33 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 26 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 5 g
  • Protein: 3 g
  • Cholesterol: 13 mg

Keywords: avocado egg roll

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Comments

  3. kirsten@FarmFreshFeasts says

    One of my 2013 New Years Resolutions is to add more avocado to my life. (I know, it sounds weird, but when you live in Ohio and get most of your produce from your local CSA farm share, you start to miss avocados.)
    This recipe looks like a delicious way to do just that.

    Thanks!

    Reply

  14. Brandi says

    I found your blog looking for cinnamon biscuits (awesome recipe), then made the pan snickerdoodles last week (devoured) and now I’m drooling over these egg rolls! Can’t wait to try them! So glad I found you!

    Reply

  15. Joanne says

    I’ve never had avocado egg rolls before so apparently I’ve been missing out! Then again, I had also never seen an episode of Downton Abbey before last week. And now I’m hooked. 😛

    Reply

  18. kristy says

    It looks like you fried these to perfection Deborah! I love how crispy and flaky that shell looks. Delicious. These would be a favorite at a Super Bowl party for me. 🙂

    Reply

  21. Karly says

    I think we are soul mates. Your food is almost always something that makes me wonder if we were separated at birth!

    Fried egg rolls filled with avocado. I mean, can you even get any better than that?!

    Also, yes to Downton Abbey and Parenthood. I haven’t seen Friday Night Lights, but I might give it a shot now.

    Reply

  24. a farmer in the dell says

    haha! I loved Friday Night Lights, Downton Abbey, and Parenthood. I don’t watch tv during most of the year, but during the dark winter months when we aren’t working (my husband and I farm) we watch these shows! These egg rolls sound fantastic!!!

    Reply

  26. Kellie says

    Oh yum!

    I love the invention of the DVR, a way to “tape” shows and catch up with them later. I have been known to watch several episodes right in a row. Darn things can be quite addicting.

    Reply

  27. Annalise says

    Um. Yeah. These look amazing. And I don’t even know what restaurant they are a copy cat of. Have fun with FNL! I got so addicted right after John was born, and I’m thinking I need to re-watch it all again.

    Reply

  44. Tara @ TheButterDish says

    Oh Deb, these are gorgeous. Funny story. At my last job, a coworker came into work with boxes of “these weird leathery green fruits” that were growing like mad from a huge tree in the backyard of her new house. She had no clue what they were so just piked a bunch and brought them in. I came out of my office and and there was this bounty of the most gorgeous avocados you have ever seen. They were perfect. I gave her a quick agriculture lesson and came home with enough avs to kep me in rolls like this for a month. Lol

    I wish I had them now. Would love to make these. I guess I’ll plant a tree. 🙂

    Reply

  51. Heather of Kitchen Concoctions says

    I often have to work late into the night to get work done. I have to keep the TV on to keep me up. Right now I am watching Fringe and have Friday Night Lights on my list to watch next. Oh and I can’t forget to mention that these egg rolls look amazing!

    Reply

  52. Rachel says

    Ok, so I have a silly (and possibly annoying) question! Do you think you could bake these instead of frying them? These look soooo good, but I hate cleaning up after frying anything, so I just avoid it!

    Reply

    • Deborah says

      @Rachel, I haven’t tried them baked, so I really don’t know. I know people who really don’t like baked egg rolls at all (made with egg roll wrappers), but I have a buffalo chicken roll recipe that is baked and I like it. So I think it’s all personal preference! If you do try, let me know what you think!

      Reply

  57. Sam says

    Are these best when eaten right away? Will the avocado brown a lot if I made them for a party? I want to make these for the super bowl, but I am worried they won’t look appetizing just sitting out!
    Thanks!

    Reply

    • Deborah says

      @Sam, I would serve them within a couple hours. The avocado didn’t go brown on mine, but we ate them within probably 2 or 3 hours. And I think that if you made them too far in advance and had to refrigerate them, they might get soggy.

      Reply

  58. Ashley says

    So I saw these and knew that they’d be the perfect way to use up the egg roll wrappers I had left in the fridge. Oh…my…GOD they were amazing! Thank you so much for the recipe. I made a homemade ranch mix to avoid buying one with junk in it from the store. Perfection! I posted it over on my site with a link back to yours. Thank you so much for this fantastic recipe!

    Reply

  60. Teresa says

    These were awesome. I used whole wheat tortillas because that is what I had. Green onions instead of red onions. No cilantro. yuk. The dipping sauce was soooo gooood.

    Reply

  61. Teresa says

    oh, I did put in some fresh lime juice since I knew we’d have leftovers and I didn’t want the avocados to go brown.

    Reply