Avocado Egg Rolls

I had the avocado egg rolls the first time I ever went to the Cheesecake Factory. Of course, they were fried but fabulous. So, I decided to make my own oil-free avocado egg rolls, mimicking the unique 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 precisely 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. As a result, they are also low in fat and calories, with only 60 calories per wrap. 

Additionally, Naoya egg roll wrappers are easy to use, freeze, and keep well in the refrigerator for a few months.

Let's look at the ingredients:

• Enriched Wheat Flour
• Thiamine Mononitrate (Vitamin B1)
• Riboflavin (Vitamin B 2)
• Water
• Salt
• Wheat Gluten
• Vinegar
• Corn Starch 

Making Avocado Egg Rolls is all about the filling...

The egg roll filling is the key to making the BEST egg rolls.

Avocado egg rolls are made with 4 simple ingredients:

• Avocado
• Sun-dried tomatoes (not in oil)
• Red onion
• Cilantro

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, bake them in the oven or the 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 or replace the avocado egg roll filling.  

• Vegetable Egg Rolls
• Kimchi
• 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 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. 

• 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, ensuring 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. Preheat the oven up to 350 degrees for best results 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 crispest 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 want. 

FAQs

Can avocado egg rolls be reheated?

Yes. You can reheat avocado egg rolls before serving. Use an oven and place it on low heat for 10 minutes on each side. 

Do you love vegan Asian recipes? Then, 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

Avocado Egg Rolls

Kathy Carmichael

Avocado Egg Rolls are oil-free and vegan. Crunchy egg rolls don't need to be fried to be delicious. Try these bite-sized wonders. You will love the creamy avocado filling. Just like the Cheesecake Factory but vegan and oil-free!

4.80 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Small Bites

Cuisine Asian

Servings 8 servings

Calories 305 kcal

Ingredients

  

1x2x3x

AVOCADO FILLING

• ▢ 1 package vegan egg roll wrappers
• ▢ 3 Avocados mashed
• ▢ ½ red onion diced (½ cup)
• ▢ ½ cup chopped cilantro
• ▢ ½ cup sun-dried tomatoes not in oil; dried in a package and rehydrated, chopped

Instructions

 

• AVOCADO FILLING
• Boil 2 cups of water in a microwave; add ½ cup sun-dried tomatoes. Set aside so that they can rehydrate (10 minutes)
• Mash 3 avocados in a medium-size bowl
• Add diced onions and cilantro.
• Add to avocado mixture.

WRAP AND ROLL

• Take one wrapper and lay on a flat surface sideways with the wrapper turned to the side, pointing up
• Place filling in the middles
• Fold like an envelope, and roll tightly.
• Repeat with each egg roll wrapper until the fillings are gone (approximately 10-15 full-sized rolls)

FOR BAKING:

• Pre-heat oven to 350 degrees
• Place a silicone baking mat or parchment paper on the baking sheet.
• Place each roll on the pan and a few centimeters apart.
• Bake for 30 minutes in a 350-degree oven.
• Remove from oven; slice each one in half.
• FOR AIR-FRYING
• Set air-fryer to 350 degrees
• Place egg rolls in the base of the air-fryer, leaving space between each egg roll.
• Cook for 10 minutes, flipping halfway through cooking.

SERVING AVOCADO EGG ROLLS

• Leave the egg rolls whole, or cut each in half.
• I served with three sauces: Tamari or Soy Sauce mixed with Sriracha, Asian Mustard, and Teriyaki Sauce.

Notes

1. After rolling in a single layer, freeze the eggrolls to avoid the egg rolls sticking together.
2. Once cooked, the egg rolls last 4-5 days in the refrigerator.
3. Then, reheat in the oven or the air-fryer.
4. Try the veggie filling option in these vegetable egg rolls for a less fat option.
5. Choose your favorite dipping sauce: Teriyaki, Chinese mustard, soy sauce mixed with a little Sriracha

Nutrition

Serving: 1gCalories: 305kcalCarbohydrates: 44gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 335mgPotassium: 663mgFiber: 7gSugar: 3gVitamin A: 246IUVitamin C: 11mgCalcium: 45mgIron: 3mg

Tried our recipe?Let us know how it was!

Kathy Carmichael

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! 🙂

www.kathysvegankitchen.com/about-me/