Avocado Egg Rolls
With a crispy golden brown exterior and a creamy and flavorful filling, these Avocado Egg Rolls are the ultimate side dish or appetizer. Similar to the Cheesecake Factory avocado egg rolls, these are even better because they’re made in the air fryer in less than 30 minutes!
If you’ve ever had the Cheesecake Factory Avocado Egg Rolls, you know just how AMAZING they are! I lived off them in college.
And if you haven’t had them before…they’re filled with a creamy and flavorful avocado filling with a perfectly crispy exterior. Plus, there’s a tangy homemade sauce. Do I even have to say any more?
This recipe means you don’t have to go and pay dining-out prices for a delicious appetizer! Just like my Buffalo Chicken Egg Rolls and these Air Fryer Frozen Egg Rolls, this is perfect for a crispy side dish or handheld snack during any occasion.
Why This Recipe Works
- Quick and easy: With prep and cooking included, this recipe is ready in less than 30 minutes.
- Cheesecake Factory vibes at home: This copycat recipe nails the flavor and crunch of the restaurant favorite—at a fraction of the price.
- Wildly popular: Whether you’re hosting a cocktail night or you need something for your game day spread, these air fried egg rolls will be a hit and gone in a flash!
Ingredients You’ll Need
- Avocados – I like to go for avocados that are just ripe and on the firm side. You want them creamy, not mushy. Overripe avocados can make the filling too wet and difficult to roll.
- Sun-dried tomatoes – Add their signature sweet and slightly tart flavor.
- Seasonings – Aside from salt and black pepper, all you need is chili powder for an extra kick of heat.
- Egg roll wrappers – These should be easy to find at any grocery store and are specifically made for making egg rolls!
- Tamarind sauce – This sauce contains tamarind paste, soy sauce, honey, and rice vinegar for a unique blend of sweet and savory flavors that perfectly complement the egg rolls.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
Substitutions/Additions
- If you can’t find egg roll wrappers, wonton wrappers may also work in a pinch. Just be careful because they’re usually a bit thinner and may be more difficult to work with.
- Feel free to omit the sun dried tomatoes if you like. I actually prefer these egg rolls without them but they’re here since it’s one of the main ingredients in the Cheesecake Factory staple!
- If you skip the sun-dried tomatoes, try roasted red peppers instead. They’ll add a sweet and slightly smokey flavor to the egg rolls.
How to Make Avocado Egg Rolls
Step 1: Make filling. In a large mixing bowl, combine avocados, tomatoes, onion, cilantro, lime juice, chili powder, salt, and pepper.
Step 2: Prepare egg rolls. Place a scoop of filling onto each egg roll wrapper and wrap tightly. (See recipe card for more tips on how to roll an egg roll properly.)
Step 3: Air fry. Place the egg rolls seam side down in the air fryer basket and cook for 6 to 8 minutes at 375 degrees. Flip and cook another 4 to 5 minutes or so.
Step 4: Make sauce. While the egg rolls air fry, whisk together all of the dipping sauce ingredients.
More Easy Appetizer Recipes
- Loaded Taco Fries
- Air Fryer Smashed Potatoes
- Crack Chicken Dip
- Olive Oil Bread Dip
- Crab Fries
- Air Fryer Pigs in a Blanket
If you tried these Avocado Egg Rolls or any other recipe on my blog please leave a 🌟 star rating and tell me how it went in the 📝 comments below. I love hearing from you!
Avocado Egg Rolls
Equipment
Ingredients
Avocado Egg Rolls
- 2 ripe avocados peeled, pitted, and diced
- 2 tablespoons sun-dried tomatoes finely diced (preferably in oil) drained
- 1/4 cup red onion finely diced
- 2 tablespoons fresh cilantro chopped
- 1 tablespoon lime juice
- 1/4 teaspoon chili powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 10 egg roll wrappers
Dipping Sauce
- 2 tablespoons tamarind paste*
- 2 tablespoons honey or maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar or apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ginger powder optional
- 1/2 teaspoon water to thin it, as needed
Instructions
- In a medium-sized bowl, combine the diced avocados, chopped sun-dried tomatoes, red onion, cilantro, lime juice, chili powder, salt, and pepper. Mix well until everything is evenly combined.2 ripe avocados, 2 tablespoons sun-dried tomatoes, 1/4 cup red onion, 2 tablespoons fresh cilantro, 1 tablespoon lime juice, 1/4 teaspoon chili powder, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
- Preheat the air fryer to 375F while you prepare the egg rolls.
- Lay out one egg roll wrapper on a clean surface with one corner facing you (like a diamond shape). Spoon about 1-2 tablespoons of the avocado mixture in the center of the wrapper, about ¾ of the way down.Carefully fold up the bottom corner, then fold in the two side corners. Roll tightly toward the top corner, sealing the edge with a small dab of water to keep it shut. Repeat with the remaining wrappers and filling.10 egg roll wrappers
- Lightly spritz olive oil on both sides of the egg rolls. Place the egg rolls in the air fryer basket, seam side down and cook 6-8 minutes. Flip and cook 4-5 minutes or until golden brown and crispy.
- In a small bowl, whisk together the tamarind paste, honey, soy sauce, rice vinegar, garlic powder, and ginger powder. Add a little water to reach your desired consistency (1/2 tsp at a time).Taste and adjust the flavor by adding more honey for sweetness, vinegar for tang, or tamarind for a deeper flavor.2 tablespoons tamarind paste*, 2 tablespoons honey or maple syrup, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1/4 teaspoon garlic powder, 1/4 teaspoon ginger powder, 1/2 teaspoon water
- When the egg rolls are finished cooking, transfer them to a serving platter with the tamarind sauce and serve.
Oven Instructions
- Place a cooling rack over a sheet pan. Arrange the egg rolls, seem side down on the rack and lightly spritz them with olive oil. Bake the egg rolls in the oven at 400℉ for 14-16 minutes, turning halfway through, until they are golden brown.
Notes
- The tamarind sauce is traditional to the Cheesecake Factory version, but since tamarind paste isn’t a common ingredient, you may want to make this lime crema instead!*
- If you’re a Trader Joe’s shopper, this sauce or this sauce is great for dipping them in too!
- If you haven’t rolled an egg roll before, the first few may feel challenging but you will get the hang of it after you roll about 3 of them! Just make sure they are nice and tight.
- If you don’t love sun-dried tomatoes, you can use roasted red peppers instead for a sweeter flavor in the egg rolls.
- Don’t overfill the wrappers: Stick to 1–2 tablespoons of filling—too much can cause the egg rolls to burst while cooking.
- Work in batches: Avoid overcrowding the air fryer so each roll gets crispy on all sides.
- Use ripe but firm avocados: You want them creamy, not mushy. Overripe avocados can make the filling too wet and difficult to roll.
Nutrition
Recipe FAQs
All of the ingredients in this filling are the same ones you’ll find in the restaurant version! I’ve added some seasonings to give them even more flavor but for the most part they’re exactly the same.
Allow your egg rolls to cool a bit to prevent condensation, then place in an airtight container in the fridge for 2 to 3 days. You can also freeze egg rolls before cooking to store them for longer and make a quick and easy appetizer down the line. They’ll be good for a couple of months in the freezer.
Pop them back in the air fryer or oven at 350. I don’t recommend microwaving because they’ll get soggy. To cook from frozen, air fry at 375 and add a few extra minutes of cooking time.
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