AVOCADO EGG ROLLS WITH SWEET CHILI SAUCE
These avocado egg rolls are fried to crispy perfection and served with a
tasty sweet chili sauce. This recipe is vegetarian and a crowd favorite
for party appetizers.
Every time I visit the Cheesecake Factory, I always order their avocado egg rolls as an appetizer. It’s crazy good and I can’t get enough of it. I’ve also ordered their egg roll sampler, which consists of tex-mex, crispy cuban, firecracker salmon, and of course avocado egg rolls.
This recipe is my recreation of their avocado egg rolls using as few ingredients as possible; all you need are egg roll wrappers, avocados, tomato, and oil for frying. I’ve also included one of my favorite sauces to date: a red sriracha-based dipping sauce that’s both spicy and sweet with a sticky texture.
What’s not to love about hot and crispy avocado egg rolls? It’s hard to imagine a more satisfying snack than creamy avocado tossed with fresh lime juice that’s rolled and fried until golden. And given the success of the chicken egg rolls, I figured it was about time I recreated this restaurant favorite in my own kitchen.
The accompanying dipping sauce is crucial to ensuring this DIY version matches the sweet-meets-savory amazingness of the restaurant version. And enter, Thai sweet chili sauce.
Thai sweet chili sauce is right up there with hoisin sauce in my world of condiments. It’s like ketchup around here, pairing perfectly with, well, everything. Chicken wings? Of course. Stir-fry? You bet. Avocado egg rolls? Absolutely. So skip dining out tonight and take on the takeout with egg rolls, Mongolian beef and fried rice (featuring my secret trick used by the pros!).
When I first started making avocado egg rolls, I really wanted to cook them any other way than frying. I tried baking them, and they tasted terrible and did not even come close to fried egg rolls. There’s really no substitute for frying. To be exact, I deep fry the egg rolls, which means that the egg rolls are submerged in hot oil in a large stovetop pot.
To gauge how much oil to add to your pot, you’ll want to pour in oil until it’s about 2 inches deep. The oil is ready for frying when it has reached 350 F. Note that the oil does not boil when it has reached temperature, so you’ll definitely need a thermometer. When the egg rolls have been added to the hot oil, they should be submerged but not touching the bottom of the pot. I fry them in batches of about 3-5 egg rolls at a time, and for this recipe, I used a 3 quart pot.
You can find egg roll wrappers at most large supermarkets. They’re stocked in a refrigerated section, typically near items like tofu. Check the label so that you don’t accidentally buy wonton wrappers, which are different from egg roll wrappers.
Ingredients
Every time I visit the Cheesecake Factory, I always order their avocado egg rolls as an appetizer. It’s crazy good and I can’t get enough of it. I’ve also ordered their egg roll sampler, which consists of tex-mex, crispy cuban, firecracker salmon, and of course avocado egg rolls.
This recipe is my recreation of their avocado egg rolls using as few ingredients as possible; all you need are egg roll wrappers, avocados, tomato, and oil for frying. I’ve also included one of my favorite sauces to date: a red sriracha-based dipping sauce that’s both spicy and sweet with a sticky texture.
What’s not to love about hot and crispy avocado egg rolls? It’s hard to imagine a more satisfying snack than creamy avocado tossed with fresh lime juice that’s rolled and fried until golden. And given the success of the chicken egg rolls, I figured it was about time I recreated this restaurant favorite in my own kitchen.
The accompanying dipping sauce is crucial to ensuring this DIY version matches the sweet-meets-savory amazingness of the restaurant version. And enter, Thai sweet chili sauce.
Thai sweet chili sauce is right up there with hoisin sauce in my world of condiments. It’s like ketchup around here, pairing perfectly with, well, everything. Chicken wings? Of course. Stir-fry? You bet. Avocado egg rolls? Absolutely. So skip dining out tonight and take on the takeout with egg rolls, Mongolian beef and fried rice (featuring my secret trick used by the pros!).
When I first started making avocado egg rolls, I really wanted to cook them any other way than frying. I tried baking them, and they tasted terrible and did not even come close to fried egg rolls. There’s really no substitute for frying. To be exact, I deep fry the egg rolls, which means that the egg rolls are submerged in hot oil in a large stovetop pot.
To gauge how much oil to add to your pot, you’ll want to pour in oil until it’s about 2 inches deep. The oil is ready for frying when it has reached 350 F. Note that the oil does not boil when it has reached temperature, so you’ll definitely need a thermometer. When the egg rolls have been added to the hot oil, they should be submerged but not touching the bottom of the pot. I fry them in batches of about 3-5 egg rolls at a time, and for this recipe, I used a 3 quart pot.
You can find egg roll wrappers at most large supermarkets. They’re stocked in a refrigerated section, typically near items like tofu. Check the label so that you don’t accidentally buy wonton wrappers, which are different from egg roll wrappers.
Ingredients
- 12 egg roll wrappers
- 3 avocados halved, peeled and seeded
- 1/2 cup tomatoes diced
- 1/3 cup diced onion
- 1 cup vegetable oil
- 2 tablespoons chopped fresh cilantro leaves
- salt and black pepper to taste
- Juice of 1 lime
- For the cilantro dipping sauce
- 1/2 cup fresh cilantro leaves loosely packed
- 1/4 cup sour cream
- 1 tablespoon mayonnaise
- 1 jalapeno seeded and deveined
- Juice of 1 lime
- 1 clove garlic
- Salt and freshly ground black pepper to taste
- To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
- Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
- In a medium bowl, gently mash avocados using a fork. Gently toss in the diced onions, tomatoes cilantro, lime juice, salt and pepper.
- Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers until your done.
- Working in batches, gently place the egg rolls in the oil and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
- Serve immediately with dipping sauce.Enjoy!
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