Avo-Egg Rolls With Papaya Sauce

The best Cheesecake Factory appetizer just got an upgrade.


  • 2 avocados, peeled and sliced
  • 6 pickled jalapeño rings (or more if desired)
  • Salt, to taste
  • 6 egg roll wrappers
  • 1 egg, beaten
  • Canola oil
  • Papaya salsa:
  • 3 cloves garlic
  • 1/2 papaya, peeled, seeded and chopped
  • 2 medium tomatoes, chopped
  • 1/2 cup cilantro
  • 1/4 cup apple cider vinegar
  • Salt, to taste


  1. Lay out one egg roll wrapper with a corner pointed toward you. Place 1/4 of an avocado (about 3 slices) in the center of each egg roll wrapper. Season with salt.
  2. Add one ring of jalapeño (roughly chopped). Fold the corner up and over the mixture. Fold left and right corners in toward the center and continue to roll. Brush some egg on the final corner to help seal the egg roll and roll up tightly.
  3. Fill a medium saucepan halfway with oil and heat until a thermometer reaches 375°F. Fry each egg roll until deeply browned and drain on a plate lined with paper towels.
  4. To make the salsa, combine all ingredients in a small saucepan and bring to a boil. Cover and simmer 15 minutes, until softened and all of the ingredients have blended. Use an immersion blender to fully blend the salsa together. Let cool and serve with warm egg rolls.