Avocado Egg Rolls with Creamy Cilantro Ranch Dip

Not too long ago my husband had the day off of work so we decided to go spoil ourselves.

We went shopping {which consisted of my husband sitting in the car and playing a game on his phone while I went into Crate & Barrel}, then we had lunch. We ate at The Cheesecake Factory, and it was a no-brainer when our server suggested the Avocado Egg Rolls for an appetizer.

Avocado Egg Rolls with a Creamy Cilantro Ranch Dip! Cheesecake Factory copycat recipe!

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They were so good, I had to re-create them for you. {but mostly for me}

The past few weeks I have been on this sort of thing called a diet… yeah, weird… I know. So I set about trying to make these egg rolls without frying them.

Avocado Egg Rolls with a Creamy Cilantro Ranch Dip! Cheesecake Factory copycat recipe!

My husband tried to talk me out of it. Saying things like, “They fry things for a reason.” and “You never hear people saying, I love me some BAKED chicken.” 

I was convinced I could do it without breaking out the deep fryer. I thought it would be 1. healthier and 2. easier.

To make a long story short {and it pains me to say it}… he was right, and I was wrong.

You definitely want to fry these. It was 10 times faster to fry these, and they tasted waaaaaay better. The outside wrapper was crisp and crunchy. Plus if you go off of what my brother-in-law says… you only consume a small trace amount of oil when you fry food.

Let’s just stick with eating in moderation shall we? You’re going to want to practice self control when it comes to these egg rolls, cause they are hard to resist.

Start off by cutting the avocados from top to bottom, then twisting around the two sides till they separate.

Make slices length-wise through the avocado, but making sure to not cut through the skin.

Use a spoon to scoop out the slices of avocado.

And now you have slices of avocado without having to handle the sometimes slippery fruit.

Place the avocado slices in a bowl and add some salt and a little chopped cilantro and give it a good stir.

Then just place an egg roll wrapper on a clean surface and put a few slices of avocado mixture in the center. Add a few pieces of sundried tomatoes packed in olive oil to the center as well.

Dab your finger in a little water and run it along the edges of the egg roll wrapper, moistening about 1/4 inch of the edge all the way around. This helps to seal the edges together when you wrap it up.

Once all the egg rolls are wrapped up, you’re ready to fry them!

Now let me show you something that will surely blow your mind.

Did you know you can take any regular mouthed Mason Jar and attach it to the base of your blender?

Yup- pure genius!

So if you only need to make something small, or something that will be stored in the fridge {like some salad dressing}, then this is the perfect way to do it.

These egg rolls will need to be dipped in something. I am thinking something creamy, with a hint of lime and a little kick of some spice.

Let’s just throw our ingredients in a mason jar, blend it up and call it good!

Place the rubber seal and blade on the top of the filled jar then screw on the base of the blender.

Make sure it’s sealed tightly and place on the blender and process till smooth.

I love this dressing. It’s creamy, it’s tangy, it’s got a little spice…it’s delicious.

Now I can use what I need and place the rest in the fridge for later. The only thing that needs washing is the blender blade, which can easily be rinsed off.

I’m in love. 

Once the egg rolls are all golden brown and perfect, carefully slice them in half at an angle.

Avocado Egg Rolls with a Creamy Cilantro Ranch Dip! Cheesecake Factory copycat recipe!

These are great on their own, but when paired with the Creamy Cilantro Ranch Dip they are incredible.

Avocado Egg Rolls with a Creamy Cilantro Ranch Dip! Cheesecake Factory copycat recipe!

Just one bite and you’ll be hooked!

This is where you’ll need to practice will power and moderation.

Avocado Egg Rolls with a Creamy Cilantro Ranch Dip! Cheesecake Factory copycat recipe!

These egg rolls are extremely tasty and so easy to throw together if you have some friends coming over and need an appetizer. By making the dressing in the mason jar you save so much time with clean-up, and it’s also just pretty darn cool.

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Avocado Egg Rolls with a Creamy Cilantro Ranch Dip

These Avocado Egg Rolls are extremely tasty and so easy to throw together if you have some friends coming over and need an appetizer.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer
Cuisine: American
Servings: 8 egg rolls
Calories: 301 kcal
Author: Shawn

Ingredients

For the Avocado Egg Rolls:

  • 3 large Avocados, sliced
  • 1 tbsp cilantro, chopped
  • ¼ cup sun dried tomatoes, packed in olive oil. chopped
  • ½ tsp salt
  • 8 Egg roll wrappers
  • water, for sealing edges of eggrolls
  • oil, for frying

For the Creamy Cilantro Ranch Dip:

  • 1/2 cup Mayo
  • 1/2 cup Sour Cream
  • 1 tsp Garlic, minced
  • 1 lime, juice of
  • 1/4 cup cilantro, chopped
  • 1 green onion
  • 1/2 jalapeno pepper
  • 1/2 tsp salt
  • 1 tbsp Ranch Mix

Instructions

For the Avocado Egg Rolls:

  • Heat 2-3 inches of oil until 350 degrees F in a heavy bottomed pot or a deep fryer.
  • Place sliced avocado, cilantro, and salt in a bowl and gently stir to combine.
  • Place an egg roll wrapper on a clean, dry surface, angled towards you like a diamond.
  • Put a few slices of avocado in the center of the wrapper, and top with a couple pieces of sun dried tomatoes.
  • Using your finger dab a little water along the outer edges of the wrapper all the way around (to help seal the egg roll shut).
  • Roll up the eggroll by folding up the bottom corner halfway to cover the avocado mixture. Fold the right and left sides of the wrapper towards the center, creating what looks like an open envelope. Roll the base of the envelope (folded portions) towards the remaining corner. Make sure all edges are sealed shut.
  • Repeat with remaining egg roll wrappers until the avocado mixture is gone.
  • Place the egg rolls one or two at a time in the hot oil, and cook until they are golden brown (approximately 2-3 minutes).
  • Remove from oil to paper towels to drain. Cool slightly and cut and an angle.

For the Creamy Cilantro Ranch Dip:

  • Place all ingredients into a regular mouthed mason jar.
  • Attach the rubber ring and blades of your blender to the top of the mason jar. Screw on tightly. Blend until smooth.
  • Lasts up to 2 weeks in the fridge. Enjoy!

Nutrition

Calories: 301kcal | Carbohydrates: 19g | Protein: 4g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 621mg | Potassium: 536mg | Fiber: 6g | Sugar: 3g | Vitamin A: 315IU | Vitamin C: 18mg | Calcium: 38mg | Iron: 1mg
Keywords: avocado, egg roll, jalapeno, sun dried tomatoes
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

Avocado Egg Rolls with a Creamy Cilantro Ranch Dip! Cheesecake Factory copycat recipe!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
91 Responses
  1. I am making these tomorrow and I’m utterly psyched, but I have to ask… how do you pick the right avocado. I keep buying the ones that are too hard to eat. Wrong texture just ruins them utterly for me.

  2. Nancy

    I tried to make sure no one has asked this before, but it looks like you added some mashed avocado to the wrappers in the pictures. It is not in the recipe so I wonder if it’s necessary or was just for the photos? Makin these today, I will add some mashed up just in case. Hope you can let me know. Thanks.

  3. Shawn, these look delectable! I know it’s criminal to try to lighten up anything fried and delicious, but I went against your very good advice and baked a version of these and served with Greek yogurt cilantro lime dipping sauce. They were delicious! Though I am definitely going to try the fried version because, well, fried is always better 🙂

  4. Kelly

    Hello, I just have to tell you that I have spent the last few months at college separated from a typical and useful kitchen but have been admiring your blog and recipes. I have been home four days now and have already tried three of your recipes including this one. These are absolutely PHENOMENAL! I have never attempted to make my own egg rolls but after seeing how easy it was, I am excited to try some others. These are so unbelievably good. Thanks for sharing this (and for the rest of the blog!)

  5. When I went to look at the recipe, my first thought was “I wonder if I could bake them?” Thanks for answering that question!! If you don’t have a deep fryer, does a skillet with a an inch or so of oil work?

    1. Hi Martha, yes you can use a heavy bottomed skillet with an inch or two of oil in it. If you have an oil or candy thermometer make sure it reads to 375F before you fry them. Otherwise wait till the oil is hot enough that when you sprinkle a tiny bit of water on top the water bounces around. Be careful doing that though, you don’t want to splash the oil. 🙂 Hope that helps!!

  6. This was my first time ever making egg rolls and they turned out delicious! This recipe is unique and I will definitely be making the dipping sauce again- it was great. I shared this recipe in a recent meal plan on my blog. Thanks!

  7. Leilani

    Using the mason jar on the blender reminds me of my Grandma! She used to do this all the time. I didn’t know you could still do this on the current blenders. These egg rolls look incredible, now to drum up an excuse to make them!

    1. Thanks Donna, it’s brilliant right?! You will be surprised how many times you will start grabbing for your mason jars instead of your blender from now on! 🙂

    1. You run a chance of the avocados turning slightly brown, but it could work as long as you keep the egg rolls wrapped up, dry and in the fridge. Hope that helps. 🙂

    1. Hi Debi, I prefer to use peanut oil, but feel free to use vegetable or canola oil if that’s what you have on hand. The instructions for frying are located in the recipe. Thanks!

  8. What a gorgeous recipe and post! Your photos are magnificent! Have you tried peeling your avocados? Cut in quarters, then gently start peeling the corner of the peel off…it should come off easily! Then you’ll have perfectly gorgeous naked avocados! Any brown spots on the avocado will stick to the skin when you peel it. But yours looked like perfect avocados with nary a spot!

  9. I love this post. There are so many great things in it, that it’s hard to even know where to begin. 1st, that avocado is one of the most beautiful I’ve ever seen! 2nd, the Mason jar trick/craftiness is so cool! And 3rd, the recipe looks amazing! P.S. I don’t like admitting when my husband is right either ;-)!

  10. Kat

    Such an awesome recipe! I got hooked on these at BJ’s Pizza and just noticed they have these at the Cheesecake Factory. Both are great. I love the tamarind sauce served with them, but I’m a newbie when it comes with dealing with tamarind…I haven’t figured it out yet. But the creamy ranch dip sounds delicious! Can’t wait to try!

    1. Yeah, I am not used to working with tamarind either. I do love that variation of sauce, but the ranch I made is much simpler and tastes great with the egg rolls. Thanks Kat!

    1. Yeah, Cheesecake Factory is definitely a place to go with a group, so sharing can happen. These are perfect for at home cooking where you are in charge of portions. Thanks Heidi!

  11. Cool, I didn’t know you had a blog 🙂
    The way I heard the story, you wanted your husband to stay in the car and watch the two kiddos, because of the stores strict “you break it you buy it” policy.

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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