The first time I ever went to the Cheesecake Factory, I have the avocado egg rolls. Of course, they were fried but fabulous. So, I decided to make my own oil-free avocado egg rolls, mimicking the fabulous Cheesecake Factory ingredients.
As with most recipes eaten at a restaurant, I dissected my egg roll to discover very few ingredients. Yet, the combination of flavors is the key to fabulous avocado egg rolls.
Little do I know if my choice of ingredients is exactly how the Cheesecake Factory makes their avocado eggrolls, but mine taste just as incredible.
Not only are avocado egg rolls a great appetizer, but from time to time, my family enjoys them as an entree. Although most egg roll wrapper contains egg, there are egg-free wrappers you can purchase at the grocery store or Asian Market.
Recently, one of my favorite tofu brands, Nasoya, changed their egg roll wrapper recipe, making them vegan and oil-free.
What kind of egg roll wrappers are vegan and oil-free?
Nasoya egg roll wrappers, for instance, do not contain egg, dairy, or oil. They are also low in fat and calories, with only 60 calories per wrap.
Additionally, Naoya egg roll wrappers are easy to use and can be frozen or kept in the refrigerator for a few months.
Let's look at the ingredients:
- Enriched Wheat Flour
- Thiamine Mononitrate (Vitamin B1)
- Riboflavin (Vitamin B 2)
- Wheat Gluten
- Corn Starch
Making Avocado Egg Rolls is all about the filling...
To make the BEST egg rolls, the filling is the key.
Avocado egg rolls are made with 4 simple ingredients:
- Sun-dried tomatoes (not in oil)
- Red onion
Because the sun-dried tomatoes are a bit tough, I boil 2 cups of water and allow the sun-dried tomatoes to soften and rehydrate. Then, I drain the water and chop the sun-dried tomatoes before adding them to the avocado mixture.
HOW TO FILL AND ROLL AVOCADO EGG ROLLS
First, lay the wrapper on a flat surface and spoon some of the avocado fillings in the wrapper's center.
Next, fold like an envelope, bringing the corner over the filling and bringing each side in.
Roll toward the top, keeping the avocado filling inside the wrapper.
Once all your filling is rolled inside the wrappers, you bake in the oven or air-fry in an air fryer.
Although the avocado egg rolls can be eaten whole, I cut them in half for double the dipping. Then, you dip and eat.
Other possible fillings to add to or substitute for the avocado filling...
To add variety to the egg rolls, consider different options to add to or replace the avocado egg roll filling.
- Sautéed mushrooms and onions
- Sauerkraut and tomatoes
This simple recipe is a party pleaser and a great side dish for any Asian themed meal. With less than half the calories of a typical egg roll, you can enjoy egg rolls without any oil or frying.
How to freeze pre-cooked or cooked Egg Rolls
Whenever I plan to make avocado egg rolls for a party or holiday, I make them in advance and freeze them. Even though the egg rolls can be frozen before or after cooking, I prefer before cooking.
- Place egg rolls on a small baking sheet with a silicone baking mat or parchment paper a couple of inches apart.
- Cover tightly with plastic wrap, making sure the pan is sealed to not allow air in.
- Freeze for 1-2 hours, and then transfer egg rolls to a plastic freezer bag.
Baking. For best results, preheat the oven up to 350 degrees and arrange your frozen egg rolls on top of a wire rack placed on a baking sheet. The rack ensures that the heat reaches the rolls on all sides for the crispiest exterior possible. Bake for 25 minutes, turning each egg roll over halfway through.
Air Frying. Place in the air fryer at 350 degrees for 8 to 10 minutes, then turn and place back in the air fryer for another 8 to 10 minutes. Check that you’ve achieved your desired texture, and if you haven’t, continue to air fry until you get the crispiness you desire.
Do you love vegan Asian recipes? Try these healthy Asian dishes...
- General Tso Cauliflower
- Asian Green Bean Recipe
- Cabbage Asian Salad
- Spicy Cucumber Salad
- Korean Tofu
- Chinese Chicken Salad
- Kimchi Fried Rice
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂