Fakeout Kitchen

Cheesecake Factory-Style Avocado Egg Rolls

Enjoy the creamy richness of avocado and rich cream cheese in a crispy shell, crafted with nourishing fats and zero industrial seed oils.

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Ingredients

  • 1 cup organic avocados, pitted and mashed
  • 4 oz organic grass-fed cream cheese, softened
  • 2 tbsp fresh cilantro, chopped
  • 1 scallion, finely sliced
  • 1 tsp fresh lime juice
  • 1/8 tsp sea salt
  • 8 large organic egg roll wrappers (check for minimal ingredients)
  • 2 tbsp avocado oil for searing
  • Optional: 1 tsp honey for a dipping sauce mix with lime

Clean swaps

How we upgrade the restaurant version with better ingredients.

  • Vegetable or Canola oil (typical restaurant) → Avocado oil — Eliminates industrial seed oils for heart-healthy fats.
  • Processed cream cheese → Organic grass-fed cream cheese — Provides a cleaner source of protein and saturated fat without additives.
  • Refined sugar in dipping sauce → Raw honey — Replaces bleached white sugar with a natural nectar.

Instructions

  1. In a medium bowl, combine the mashed avocado, softened cream cheese, cilantro, scallions, lime juice, and salt.
  2. Mix the filling thoroughly until it reaches a spreadable consistency.
  3. Place 4 egg roll wrappers on a clean surface; place 1 tablespoon of filling near the bottom edge of each wrapper.
  4. Fold in the sides of the wrappers toward the center, then roll tightly upward while pressing down to seal the edge.
  5. Heat avocado oil in a large non-stick skillet over medium heat.
  6. Place the rolls in the skillet (do not overcrowd) and sear for 2-3 minutes per side until golden brown and crisp.
  7. Drain on a wire rack or paper towel and serve immediately while warm.

FAQ

Is this Cheesecake Factory-Style Avocado Egg Roll gluten-free?

It depends on the wrapper used. To make it fully gluten-free, look for certified gluten-free organic egg roll wrappers.

Can I bake these instead of frying them?

Yes! Brush the outside with a little extra avocado oil and bake at 400°F (200°C) for 10-12 minutes until golden.

How do I keep the filling from falling out?

Ensure your filling isn't too watery by draining excess moisture from the avocado. Roll them tightly and use a tiny dab of water to 'glue' the edge shut.

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Mark it made — add a photo if you like.