Avocado Egg Rolls

Heavily inspired by Cheesecake Factory's nostalgic avocado egg rolls, this is my take on a healthier egg roll! Crispy, golden egg rolls filled with creamy avocado and tangy sun-dried tomatoes—these Avocado Egg Rolls are a total flavor bomb! Served with a vibrant, nutty tamarind cashew dipping sauce, they’re perfect for snacking, parties, or whenever you're craving something a little fancy.

These air fryer avocado egg rolls are crispy on the outside and creamy on the inside, packed with ripe avocado, tangy sun-dried tomatoes, red onion, and fresh cilantro. They’re inspired by the popular restaurant appetizer but made easier (and lighter!) in the air fryer.

Perfect as a party appetizer, game day snack, or a fun weeknight treat, these egg rolls pair beautifully with the gorgeous tamarind cashew dipping sauce that’s tangy, nutty, and just a little sweet. They’re vegetarian, crowd-pleasing, and easy to make ahead—just assemble, air fry, and serve hot!

Why You'll Love This Avocado Egg Rolls Recipe

• Crispy and creamy contrast - You get the best of both worlds—crispy, crunchy wrappers with a rich, creamy avocado filling that’s packed with flavor.
• Unique flavor combo - Sun-dried tomatoes, cilantro, and red onion add savory depth and brightness that balance the richness of the avocado.
• That dipping sauce! The tamarind cashew sauce is tangy, nutty, slightly sweet, and totally addictive—it takes the egg rolls to the next level.
• Air fryer-friendly - No deep frying required! These egg rolls get golden and crispy in just a few minutes in the air fryer.
• Great for sharing - Perfect for appetizers, game day, or potlucks—these always disappear fast.
• Vegetarian and easy to adapt - Naturally vegetarian and easy to make vegan or gluten-free with a couple of swaps.

Ingredients

Avocado Egg Rolls:

• Wei Chuan Spring Roll Shells: These thin, crisp wrappers are perfect for air frying! You can find them in the freezer section. You can use other egg roll wrappers if you prefer, but these are my personal favorite for air frying, as I've found them to be the lightest and crispiest.
• Avocados: Use ripe but firm avocados for the best texture—creamy, not mushy.
• Red Onion: Adds crunch and a mild bite. Finely dice to keep the filling smooth.
• Cilantro: Fresh herbs brighten and balance the richness of the avocado.
• Sun-Dried Tomatoes: Add chewy, tangy flavor and a pop of umami.
• Salt & Pepper: To taste.

Egg Wash:

• Egg + Water: Helps seal the rolls so they stay closed while cooking and eating!

Tamarind Cashew Dipping Sauce:

• Cilantro: Fresh and herbaceous, this is the sauce base.
• Cashews: Add body, richness, and creaminess to the sauce.
• Garlic: For a bit of savory depth.
• Tamarind Concentrate: Tangy and slightly sweet, this is key to the sauce’s addictive flavor!
• Honey: Balances the tang with natural sweetness.
• Oil: Helps blend the sauce into a smooth, dippable texture.
• Kosher Salt & Black Pepper: For seasoning and balance, add to taste.

See recipe card for quantities.

How to Make Crispy Air Fryer Avocado Egg Rolls

Step 1: In a bowl, add avocados, red onion, cilantro, sun dried tomatoes, salt and black pepper. Give it a gentle mix until everything is combined.

Step 2: To assemble, place a Wei Chuan Spring Roll Shell on a dry board, angled so one of the corners is pointing down towards you. Take the bottom corner and fold it ⅓ of the way to the top of the egg roll wrapper.

Step 3: Place 2 heaping tablespoons of the avocado mixture on the folded wrapper. Fold the right corner of the egg roll wrapper towards the center, so it is on top of the avocado mixture. Do the same for the left side.

Step 4: Pinch the bottom of the egg roll wrapper while you begin tightly rolling the wrapper up until there is an inch of the spring roll wrapper remaining.

Step 5: Mix together the egg and water to make an egg wash and brush the egg wash on the top corner of the wrapper. Continue rolling to seal shut.

Step 6: Generously spray or brush oil onto all of the egg rolls and air fry at 400F for 4-5 minutes until golden and crispy, flipping halfway.

Step 7: To make the dipping sauce, add cilantro, cashews, garlic, tamarind concentrate, honey, oil, black pepper and salt into a blender. Blend until smooth. Enjoy immediately with the egg rolls.

Substitutions & Variations

• Make it vegan: Skip the egg wash and use water or a cornstarch slurry instead.
• Add spice: Mix in finely diced jalapeño or red chili flakes to the filling or sauce for heat.
• Gluten-free option: Use rice paper or gluten-free spring roll wrappers and check that your tamarind concentrate is gluten-free.
• Try other nuts: Almonds or peanuts can replace cashews in the sauce for a different flavor profile.

FAQs

More Recipes to Try

• Vietnamese Chicken Tostadas
• Crispy Rice Salad
• Air Fryer Tuna Melt Egg Roll
• Easy Teriyaki Pineapple Meatballs
• Scallion Pancake Breakfast Wrap

Print Recipe

Avocado Egg Rolls Recipe

Crispy, golden egg rolls filled with creamy avocado and tangy sun-dried tomatoes—these Avocado Egg Rolls are a total flavor bomb! Served with a vibrant, nutty tamarind cashew dipping sauce, they’re perfect for snacking, parties, or whenever you're craving something a little fancy.

Course: Appetizer, Snack

Cuisine: American

Ingredients

• 1 Pack of Wei Chuan Spring Roll Shells
• 3 large avocados diced
• ¼ red onion finely diced
• 1 small bunch of cilantro minced
• 2 oz sun dried tomatoes finely diced
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Egg Wash

• 1 egg
• 1 tablespoon water

Tamarind cashew dipping sauce

• 1 large bunch of cilantro
• ¼ cup of cashews
• 1 garlic clove
• 3 tablespoon tamarind concentrate
• 3 tablespoon honey
• 3-4 tablespoon oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

• In a bowl, add avocados, red onion, cilantro, sun dried tomatoes, salt and black pepper. Give it a gentle mix until everything is combined.
• To assemble, place a Wei Chuan Spring Roll Shell on a dry board, angled so one of the corners is pointing down towards you. Take the bottom corner and fold it ⅓ of the way to the top of the egg roll wrapper.
• Place 2 heaping tablespoons of the avocado mixture on the folded wrapper. Fold the right corner of the egg roll wrapper towards the center, so it is on top of the avocado mixture. Do the same for the left side.
• Pinch the bottom of the egg roll wrapper while you begin tightly rolling the wrapper up until there is an inch of the spring roll wrapper remaining.
• Mix together the egg and water to make an egg wash and brush the egg wash on the top corner of the wrapper. Continue rolling to seal shut.
• Generously spray or brush oil onto all of the egg rolls and air fry at 400F for 4-5 minutes until golden and crispy, flipping halfway.
• To make the dipping sauce, add cilantro, cashews, garlic, tamarind concentrate, honey, oil, black pepper and salt into a blender. Blend until smooth. Enjoy immediately with the egg rolls.

Notes

Storage: These are best made fresh! Store egg roll filling in a separate airtight container in the fridge for up to 2 days. Store egg roll wrappers with a lightly damp paper towel in a Ziploc bag for up to 5 days. Assemble egg rolls and cook just before eating when possible.