Copycat Cheesecake Factory Avocado Egg Rolls [Vegan]
This dish is quick, easy, affordable, can be made in bulk, cut into smaller pieces for more bite size portions with entertaining, it’s crispy, crunchy, tastes just like the traditional recipe, it’s good for any season, you can air fry if desired (outside will look a lil different), the dipping... Read More
Ingredients You Need for Avocado Egg Rolls [Vegan]
How to Prepare Avocado Egg Rolls [Vegan]
- Heat vegetable oil in a large skillet over medium-high heat.
- In a medium bowl, gently mash the avocados, diced sun-dried tomatoes, diced jalapeño, diced red onion and finely chopped cilantro. using with a fork or potato masher.
- Now add the lime juice, salt, and pepper, to taste, and gently toss to combine.
- Place a small cup of water at your station. Working one at a time, place avocado mixture in the near a corner of the wrapper. (I've also seen people lay in the middle) Wet your fingertips with water and dab the edges 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 again with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
- Working in batches, add egg rolls to the pan and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate. Serve with the Jalapeño Ranch Dressing.
- Jalapeño Ranch: Throw everything in a food processor and blend until smooth.




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