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.
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.
The avocado egg rolls by themselves have delicious texture (think fried crunchiness with soft avocado), but are rather plain in taste. That’s where this sweet chili sauce comes in. Its taste is sweet at first, followed by a mild spicy tone. It pairs amazingly well with avocado egg rolls and ranks high on my list of favorite homemade dipping sauces. It’s also a little sticky so the sauce actually sticks and stays on to the egg rolls after dipping. It’s a pet peeve of mine when I encounter a tasty dipping sauce that is so thin and watery that it drips right off my dipping vehicle, which defeats the whole purpose.
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