One of the most iconic starters from California Pizza Kitchen is their Avocado Egg Rolls — crisp on the outside, creamy and tangy on the inside, and always served with a flavorful dipping sauce.
These aren’t your typical egg rolls. Inside each crispy wrapper is a vibrant mixture of ripe avocado, sun-dried tomatoes, red onion, and cilantro, creating the perfect harmony of creamy, savory, and just a hint of zing.
Whether you’ve enjoyed these as a starter at CPK or you’re looking for a new appetizer to wow your guests, this copycat Avocado Egg Roll recipe brings all the restaurant-quality flavor to your home kitchen — and it’s easier than you think.
With fresh ingredients and a simple fry, you’ll have a platter of crispy, golden rolls that disappear fast.
Why You’ll Love This Recipe
This recipe is a flavor-packed appetizer that’s ideal for sharing — or not. The creamy avocado filling is balanced with sweet sun-dried tomatoes and the zip of red onion and cilantro. The egg roll wrappers fry up crispy and light, locking in all that flavor.
Plus, we’re including an optional sweet and tangy tamarind-style dipping sauce for the full CPK experience. These egg rolls are easy to make ahead and perfect for parties, game nights, or even a fun twist on lunch.
What You’ll Need
For the Egg Rolls:
- 2 ripe avocados, diced
- ¼ cup sun-dried tomatoes (packed in oil), chopped
- 2 tablespoons red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 egg roll wrappers
- Water (for sealing)
- Vegetable oil for frying
Optional Tamarind Dipping Sauce:
- ¼ cup honey
- 1 tablespoon white vinegar
- 1 tablespoon balsamic vinegar
- 2 tablespoons tamarind paste
- 1 teaspoon soy sauce
- ½ teaspoon ground ginger
- ½ teaspoon ground cumin
- Pinch of cayenne pepper (optional)
- 2 tablespoons water
Pro Tips
- Use ripe but firm avocados – Overripe ones can turn mushy and make the filling too soft.
- Seal the rolls well – Use a dab of water along the edges and press firmly to avoid leaks during frying.
- Fry in small batches – Overcrowding lowers the oil temperature and can make the rolls greasy instead of crispy.
- Drain on a wire rack – This prevents the bottoms from steaming and losing their crunch.
- Serve with sauce – The dipping sauce adds a tangy-sweet element that complements the rich filling beautifully.
Tools Required
- Sharp knife and cutting board
- Mixing bowls
- Spoon or spatula
- Small bowl for water (for sealing)
- Large frying pan or deep skillet
- Tongs or slotted spoon
- Wire rack or paper towels for draining
- Saucepan (if making dipping sauce)
Substitutions and Variations
- Sun-dried tomato swap: Use cherry tomatoes roasted with olive oil if you don’t have sun-dried.
- No tamarind paste? Substitute with a mix of lime juice and a little brown sugar for a sweet-sour combo.
- Baked version: Brush egg rolls with oil and bake at 400°F for 12–15 minutes, flipping halfway.
- Add spice: Add diced jalapeño or a dash of cayenne to the filling for heat.
- Add cheese: A tablespoon of cream cheese or goat cheese makes the filling even richer.
Make-Ahead Tips
The filling can be made a few hours in advance and stored in the fridge. Assemble the egg rolls up to 1 day ahead and store them in a sealed container, separated by parchment paper. Fry just before serving for best texture. You can also freeze assembled but uncooked egg rolls — fry from frozen, adding 1–2 minutes to the cooking time.
Instructions
1. Make the filling
In a medium bowl, gently mix the diced avocado, sun-dried tomatoes, red onion, cilantro, lime juice, salt, and pepper. Try not to mash the avocado — the chunks give the best texture.
2. Assemble the egg rolls
Lay one egg roll wrapper on a clean surface with a corner pointing toward you. Place 2–3 tablespoons of filling in the center. Fold the bottom corner over the filling, then fold in the sides. Roll tightly, sealing the top corner with a dab of water. Repeat with remaining wrappers.
3. Heat oil
In a large frying pan or deep skillet, heat about 1½ inches of vegetable oil over medium heat to 350°F. Use a thermometer for accuracy if you have one.
4. Fry the egg rolls
Working in batches, carefully place the egg rolls in the hot oil. Fry for 2–3 minutes per side, until golden brown. Remove with tongs and drain on a wire rack or paper towels.
5. Make the dipping sauce (optional)
In a small saucepan, combine all sauce ingredients and simmer for 3–5 minutes until slightly thickened. Cool before serving.
6. Serve
Slice the egg rolls in half on the diagonal and serve warm with dipping sauce on the side.
Leftovers and Storage
Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 375°F until hot and crisp — about 6–8 minutes. Avoid microwaving, which softens the wrapper. Assembled but uncooked rolls can be frozen for up to 2 months and fried directly from frozen.
Recipe FAQ
1. Can I use spring roll wrappers instead of egg roll wrappers?
Not recommended for frying — spring roll wrappers are thinner and more delicate. Use egg roll wrappers for the best crispness.
2. Can I make these vegan?
Yes — just make sure your egg roll wrappers contain no egg (many brands are vegan), and confirm all ingredients in the dipping sauce are plant-based.
3. What oil is best for frying?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.
4. Can I use an air fryer?
Yes! Brush with oil and air fry at 375°F for about 8–10 minutes, turning halfway, until crisp.
Crispy, Creamy, and Crowd-Pleasing
These California Pizza Kitchen-inspired Avocado Egg Rolls are everything an appetizer should be — bold, comforting, and bursting with flavor. Whether you’re recreating a restaurant favorite or making something new to impress your guests, this recipe is guaranteed to be a hit.
Try them out and let me know how they turned out. Did you go with the classic dipping sauce or mix it up with your own creation? Drop a comment below — I’d love to hear how you served and enjoyed these irresistible rolls.
