This is inspired by the Cheesecake Factory Avocado Egg Rolls and adapted from

An instant hit!


15 Minutes

  • 10 Egg Roll Wrappers

  • 4 avocados, lightly mashed
  • 1 roma tomato, diced and seasoned
  • 2 tablespoons finely diced red onion
  • 2 tablespoons finely chopped fresh cilantro
  • Juice of 1 lime
  • 1/2 tablespoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 1 cup vegetable or canola oil
  • 1 tablespoon water
  • 1 tablespoon all purpose flour
  • ——————————————————-
  • 1 cup finely chopped fresh cilantro
  • 1/3 cup cashew sour cream
  • 2 tablespoons veganaise
  • 1 minced garlic clove
  • 1 minced jalepeno
  • Juice of 1 lime
  • Dash salt and pepper to taste


3 Minutes

  1. Begin by making the cilantro lime dipping sauce as the egg rolls cook rather quickly. Mix sour cream, mayonnaise, fresh lime juice, jalepeno, garlic, cilantro, salt and pepper together and set aside.

  2. In a medium bowl, lightly mash avocado – leaving chunks. Add minced garlic, salt, pepper, crushed red pepper, onion, cilantro and garlic powder. Season diced tomato with salt, pepper and garlic powder. Add to avocado. Mix well with a spoon.
  3. Heat oil over medium heat.
  4. Mix water and all purpose flour to make a paste.
  5. Arrange egg roll wrappers in a diamond, with one corner pointed at your tummy. Place 2-3 tablespoons of avocado mixture in the center of each egg roll wrapper. Fold the corner at your tummy across the top of the filling and pull tight, careful not to tear. Roll once, fold the sides in like a burrito, and roll twice more. Use flour paste to seal the egg roll corner.
  6. Fry in oil, rotating, for approximately 2 minutes – until golden brown. Serve immediately with dipping sauce.

Additional Cooking Instructions

Want it vegan? Try the Minimalist Baker’s Creamy Cilantro Lime Dressing!


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