Crispy Avocado Egg Rolls with Creamy Cilantro Ranch Dip

My husband had the day off recently, so we decided to treat ourselves. After a bit of shopping (he waited in the car with his phone while I browsed Crate & Barrel), we stopped for lunch at The Cheesecake Factory. When our server recommended the Avocado Egg Rolls as an appetizer, it was an easy choice.

They were so good I knew I had to recreate them at home—mainly for me, but I wanted to share the recipe too. For the last few weeks I’ve been trying to watch what I eat, so I first attempted a baked version of these egg rolls. My husband warned me: “They fry things for a reason.” He teased that you don’t often hear people raving about baked chicken. I was determined to make them without deep frying, thinking it would be healthier and easier.

To cut to the chase (and admit defeat), he was right. Frying these is the way to go. The deep-fried version cooks faster and yields a crisp, golden wrapper that’s hard to replicate in the oven. The exterior becomes wonderfully crunchy while the avocado inside stays creamy. If you’re counting calories, remember that moderation is key—these are an indulgent appetizer best enjoyed occasionally.

To prepare the avocados, slice them from top to bottom, twist the halves to separate, then make lengthwise cuts through the flesh without cutting the skin. Use a spoon to scoop out neat slices so you don’t have to handle the slippery fruit directly. Place the slices in a bowl, season with a little salt and chopped cilantro, and gently stir to combine.

Lay an egg roll wrapper on a clean surface with the corner facing you. Add a few avocado slices in the center and top with pieces of sun-dried tomatoes packed in olive oil for a tangy burst. Dab a little water around the edge of the wrapper to help seal it, fold the bottom corner up over the filling, fold the sides in, and then roll the wrapper away from you to close it completely. Make sure the edges are sealed so the filling won’t escape while frying.

Heat 2–3 inches of oil in a heavy-bottomed pot or a deep fryer to about 350°F (175°C). Fry one or two egg rolls at a time until they are golden brown, about 2–3 minutes. Transfer them to paper towels to drain, let them cool slightly, and slice on the diagonal to show off the creamy avocado filling.

These egg rolls are delicious on their own, but a creamy dip takes them to the next level. I like a cilantro-forward ranch with a bright squeeze of lime and a touch of jalapeño for heat. A handy trick: if you only need a small batch of dressing, you can use a regular-mouth mason jar with your blender blade attached to blend directly in the jar. It makes blending small batches super convenient and reduces cleanup—only the blade needs rinsing.

Combine the dressing ingredients in the jar, secure the blade and seal, then blend until smooth. The dressing keeps in the refrigerator for up to two weeks. It’s creamy, tangy, and has just the right amount of bite to pair with fried avocado.

When serving, arrange the egg rolls on a platter with the Creamy Cilantro Ranch Dip in a small bowl for easy dipping. They make a great appetizer for gatherings because they’re simple to assemble and always disappear fast. Just one bite tends to hook guests—so practice a little self-control when you’re plating them for friends.

Avocado Egg Rolls with a Creamy Cilantro Ranch Dip

These avocado egg rolls are crunchy on the outside, creamy on the inside, and paired with a tangy cilantro ranch they’re irresistible—perfect for serving as an appetizer.

Ingredients

For the Avocado Egg Rolls:

• 3 large avocados, sliced
• 1 tbsp cilantro, chopped
• 1/4 cup sun-dried tomatoes, packed in olive oil, chopped
• 1/2 tsp salt
• 8 egg roll wrappers
• Water, for sealing the wrappers
• Olive oil, for frying

For the Creamy Cilantro Ranch Dip:

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tsp garlic, minced
• Juice of 1 lime
• 1/4 cup cilantro, chopped
• 1 green onion, roughly chopped
• 1/2 jalapeño pepper, seeded if desired
• 1/2 tsp salt
• 1 tbsp ranch mix

Instructions

For the Avocado Egg Rolls:

1. Heat 2–3 inches of oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
2. Combine sliced avocado, chopped cilantro, and salt in a bowl and gently stir.
3. Place an egg roll wrapper on a clean, dry surface with a corner facing you (diamond shape).
4. Put a few avocado slices and a couple pieces of sun-dried tomato in the center of the wrapper.
5. Dab water around the outer edge of the wrapper to help seal it shut.
6. Fold the bottom corner up over the filling, fold the sides in toward the center, then roll the wrapper away from you to close. Ensure the edges are sealed.
7. Repeat with the remaining wrappers and filling.
8. Fry one or two egg rolls at a time in the hot oil until golden brown, about 2–3 minutes.
9. Drain on paper towels, let cool slightly, and slice on the diagonal before serving.

For the Creamy Cilantro Ranch Dip:

1. Place all dip ingredients in a regular-mouth mason jar or a small blender container.
2. Secure the blender blade or lid and blend until smooth.
3. Store in the refrigerator for up to two weeks. Stir before serving if separated.

Nutrition (per serving)

Calories: 301 kcal | Carbohydrates: 19 g | Protein: 4 g | Fat: 25 g | Saturated Fat: 5 g | Cholesterol: 15 mg | Sodium: 621 mg | Potassium: 536 mg | Fiber: 6 g | Sugar: 3 g

These egg rolls are an easy, crowd-pleasing appetizer. Make the dipping sauce ahead and store it in the refrigerator so you can fry the egg rolls just before guests arrive. Enjoy them warm and crisp—one bite and you’ll understand why they’re so addictive.