Around New Years Eve I was attempting to make Turon. A Filipino fried banana recipe, but I could not find any spring roll wrappers so I bought some wonton wrappers thinking I could make it work. Once I got home and really thought about it I knew it actually would not work. Plus, I realized I had bought burro bananas not sabas. I’ll post about those babies in a few days. Anyway, I needed something to do with my wrappers and we happened to have a few avocados so this avocado egg roll popped into mind.


Yes, these are that good.

Have you ever had the avocado egg rolls at The Cheesecake Factory? No? Well, you pretty much should. I’ve been trying to make these for 2 years and I always feel like the sauce comes out all wrong. I’ve googled it and I’ve even asked what’s in the sauce (and gotten a very short answer). I knew there was something giving it a little tang. I guessed lime or tamarind and the restaurant did say that in fact it is tamarind. Ok, now onto everything else. The recipes I found online weren’t working so this time I combined a few recipes and while the sauce is too thick they really did turn out wonderful. Not just wonderful. Ridiculously delicious.

So, the egg rolls turned out and we rushed out the door to a New Years party. I hurried and stuck one on a plate, not noticing the plate was also green which doesn’t do much for the sauce and the light was awful. But who cares, they were wonderful!

 Printable recipe

Are Avocados High In Fat?

Avocados are high in fat.

But it’s monounsaturated fat, which is a “good” fat that helps lower bad cholesterol.

Avocados are good for you as long as you eat them in moderation.

Is An Egg Roll the Same As A Spring Roll?

Egg rolls and spring rolls have one main difference.

A spring roll has a thin, often translucent flour wrapper.

Spring rolls usually aren’t fried.

Egg rolls have thicker wraps and they are deep-fried.

Can Egg Rolls Be Reheated?

You can reheat egg rolls before serving, in an oven on low heat for 10 minutes on each side.

Avocado Egg Rolls

Avocado Egg Rolls

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Servings: 18
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes


Yes, these are that good.


Dipping Sauce

  • 3 -4 teaspoons White Vinegar
  • 1 teaspoon Balsamic Vinegar
  • 1/2 teaspoon Tamarind Pulp
  • 1/2 Cup Honey
  • 1 Pinch Saffron, powdered
  • 1/2 Cup Cashews, chopped
  • 2/3 Cup Cilantro, fresh
  • 2 Cloves Garlic
  • 2 Green Onions
  • 1 Tablespoon Sugar, granulated
  • 1 teaspoon Black Pepper, ground
  • 1 teaspoon Cumin, ground
  • 1/2 Cup Olive Oil

Egg Rolls

  • 6 Large Avocado, diced
  • 3/4 Cup Tomatoes , sun-dried, packed in oil, chopped
  • 6 Tablespoon Red Onion, minced
  • 3 teaspoon Cilantro, fresh, chopped
  • 1 teaspoon Salt
  • 18 Egg Roll Wraps


For the Sauce

  • Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
    3 -4 teaspoons White Vinegar, 1 teaspoon Balsamic Vinegar, 1/2 teaspoon Tamarind Pulp, 1/2 Cup Honey, 1 Pinch Saffron
  • Stir until tamarind is dissolved.
  • In a blender, puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
    1/2 Cup Cashews, 2/3 Cup Cilantro, 2 Cloves Garlic, 2 Green Onions, 1 Tablespoon Sugar, 1 teaspoon Black Pepper, 1 teaspoon Cumin
  • Pour mixture into a bowl and stir in oil. (I accidentally added the oil to the blender which may have contributed to the thicker consistency.)
    1/2 Cup Olive Oil
  • Refrigerate until ready to use.

For the Egg Rolls

  • Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
    6 Large Avocado, 3/4 Cup Tomatoes, 6 Tablespoon Red Onion, 3 teaspoon Cilantro, 1 teaspoon Salt
  • Distribute filling evenly onto center of each egg roll wrapper.
    18 Egg Roll Wraps
  • Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
  • Brush remaining corners and edges of the wrapper with water, roll up from side to side, fold top corner over all and press to seal.
  • Repeat with remaining wrappers.
  • Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
  • Drain on brown paper bags or napkins.
  • Serve with dipping sauce!


Tamarind pulp is essential in this recipe. It can be found in the Mexican section of the grocery store with all of their spices, sometimes in the Asian section or at international food stores


Serving: 1gCalories: 254kcalCarbohydrates: 24gProtein: 3gFat: 18gSaturated Fat: 3gCholesterol: 1mgSodium: 210mgPotassium: 392mgFiber: 5gSugar: 10gVitamin A: 203IUVitamin C: 8mgCalcium: 20mgIron: 1mg
Author: Sweet Basil
Course: 100 Family Favorite Easy Healthy Recipes

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