Breakfast & Brunch
BJ's Avocado Egg Rolls copycat recipe delivers that signature crispy texture and creamy avocado filling you crave—without the restaurant price tag. ✨ The secret lies in perfectly rolled wrappers that stay golden and flaky, paired with a filling so rich and tangy it tastes just like the original.
I've tested countless variations to nail the exact balance of avocado, cream cheese, and spices that makes these wraps irresistible.
What sets this recipe apart is the foolproof method for achieving that signature crispiness—no special equipment needed, just a few key techniques.
The filling combines ripe avocado with a touch of sour cream and lime for that signature tang, while the wrappers get their signature crunch from a quick fry in hot oil. The result? A dish that's as satisfying as it is impressive, perfect for brunch or a light lunch.
By the time you take that first bite, you'll taste the creamy avocado filling bursting through the crispy wrapper, just like BJ's. The lime-infused dipping sauce ties everything together with a bright, refreshing finish.
This recipe serves four, making it ideal for sharing—or keeping to yourself if you're anything like me.
Whether you're hosting a brunch or craving a quick vegetarian meal, these avocado egg rolls deliver restaurant-quality flavor at home. The best part? They're ready in under 30 minutes, so you can enjoy them fresh without any fuss. Let's get started on recreating this breakfast favorite!
Ingredients for bj's avocado egg rolls copycat
Ripe avocados, creamy cheese, and crispy wrappers—just eight ingredients for BJ's magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Avocados 🥑 | 2 whole | Ripe, flesh scooped only |
| Cream Cheese 🧀 | 8 oz | Full-fat, room temperature |
| Sour Cream 🥛 | ¼ cup | Full-fat preferred |
| Lime Juice 🍋 | 2 tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | Freshly ground preferred |
| Vegetable Oil 🫒 | 2 cups | For frying, high smoke point |
| Egg Roll Wrappers 🍡 | 8 whole | Square, spring roll wrappers |
| Green Onions 🧅 | 3 whole | Thinly sliced, white and green parts |
| Lime Zest 🍋 | 1 tsp | For dipping sauce |
| Soy Sauce 🥢 | 2 tbsp | For dipping sauce |
| Sriracha 🌶️ | 1 tbsp | Optional, for dipping sauce |
The avocados are non-negotiable here. Look for ones that yield slightly to gentle pressure—the riper, the better for that creamy texture. I grab mine from the Trader Joe's produce section when they're on sale, but any grocery store with decent produce will do. The cream cheese needs to be full-fat and room temperature—it blends so much smoother that way. Skip the low-fat version, trust me. For the wrappers, spring roll wrappers are key—check the Asian market or the international aisle at Walmart or Kroger. They're usually sold in stacks of 20, and you'll only need half that for four servings.
No ripe avocados? Scoop out the flesh from slightly underripe ones and let them sit at room temperature for 30 minutes—they'll soften up. Short on sour cream? Substitute Greek yogurt at the same amount, but add an extra pinch of salt to balance the tang. The lime juice can be bottled, but fresh is always better—it brightens up the whole dish. For the dipping sauce, if you're not into spice, skip the Sriracha entirely. The soy sauce can be swapped for tamari if you're gluten-free, but it won't be exactly the same. The green onions? Use the white parts too—they add a mild onion kick that complements the avocado perfectly.
These keep for 2 days in the fridge if you can resist eating them all at once. The wrappers stay crispy best when reheated in a 350°F oven for 5 minutes—just pop them on a baking sheet. The filling? Store it separately in an airtight container, and assemble fresh when you're ready to fry. The dipping sauce keeps for 1 week in the fridge, so make extra if you're hosting. I always double the batch—leftovers make great brunch the next day.
Why You'll Love This Recipe
- No-Fuss Mash-Up: The avocado and cream cheese combo is ridiculously forgiving—overripe avocado? No problem. Missed a step? Still turns out creamy and bright. I’ve made this three times with whatever was in my fridge, and it never let me down.
- Creamy-Lime Crunch: That tangy lime juice cuts through the richness like a breath of fresh air, while the sour cream adds this unexpected velvety bite. Honestly, the flavor balance is what makes this feel like a restaurant dish—not some sad homemade knockoff.
- Lunchbox Hero: Between us, these are my go-to for potlucks, tailgates, or when I need a snack that won’t get soggy. Wrap them in lettuce, toss them in a salad, or just eat them straight—no judgment. (Yes, even on a Tuesday night.)
- Leftovers? More Like Leftovers: The best part? They keep perfectly for days in the fridge, and the taste only gets better as the flavors meld. I’ve reheated mine in the microwave, air fryer, or straight from the fridge—no one ever guesses they’re not fresh. Budget-friendly? Absolutely. Time-saving? Even more so.
Step-by-step instructions for BJ's avocado egg rolls copycat recipe
Here's how to make these addictive egg rolls with that perfect crispy crunch and creamy avocado filling.
👨🍳 Step 1: Make the Creamy Avocado Filling
In a medium bowl, scoop out the flesh from the 2 whole avocados and mash them with a fork until completely smooth. I like to press through a fine-mesh sieve to remove any excess moisture—this keeps your filling from getting watery later.
Add the 8 oz cream cheese, 0.25 cup sour cream, 2 tbsp lime juice, 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 tsp garlic powder to the avocado. Mix everything together until perfectly combined and creamy. The texture should be thick but still spreadable—almost like thick whipped cream. Taste and adjust seasoning if needed, adding a pinch more salt or lime juice if desired.
Here's the thing—don't rush this step. The avocado needs time to fully meld with the other ingredients so you get that signature BJ's flavor. Cover the bowl and set it aside while you prep the wrappers.
🍳 Step 2: Prepare the Egg Roll Wrappers
Thinly slice the 3 whole green onions and set aside. You'll need these for both the filling and garnish. Lay out all 8 egg roll wrappers on a clean surface—don't overlap them or they'll stick together.
Here's where it gets fun: lightly brush each wrapper with vegetable oil using a pastry brush. This creates a barrier that prevents sticking during frying. I like to work in batches of 4 so I don't forget which ones I've oiled. The wrappers should look slightly glossy but not soaked through.
Real talk: if you're nervous about working with egg roll wrappers, don't be. They're forgiving—just handle them gently and you'll be fine. The key is keeping them covered with a damp towel until you're ready to fill them.
🥘 Step 3: Assemble the Egg Rolls
Scoop about 2 tablespoons of the avocado filling onto each wrapper, leaving about 1 inch of space at the top. Spread it into a thin rectangle in the center of the wrapper. Sprinkle a few green onion slices over the filling—this adds that fresh pop of flavor you get at BJ's.
Fold the bottom corner of the wrapper up and over the filling, then fold in the sides like you're making a little envelope. Roll tightly from the bottom up, tucking in the sides as you go. You'll have a neat little cylinder—don't worry if it's not perfect, they still taste amazing!
I press down gently on the filled wrappers as I roll to help seal them. This prevents the filling from leaking out during frying. Once all 8 egg rolls are assembled, place them seam-side down on a plate and cover with a damp paper towel to keep them from drying out.
🔥 Step 4: Fry to Golden Perfection
Heat about 1 cup of vegetable oil in a deep skillet or Dutch oven to 350°F—use a thermometer to get this right. The oil should be hot but not smoking. Carefully add 4 egg rolls at a time (don't overcrowd or they'll steam instead of fry).
Fry for 2-3 minutes per side until they're golden brown and crispy all over. You'll know they're done when they float to the surface—they've cooked through and the filling is hot. Transfer them to a paper towel-lined plate to drain excess oil.
Here's the moment that matters: keep the fried egg rolls warm in a 200°F oven while you fry the remaining batches. This maintains their crispiness while you finish cooking. If they start to get soggy, just pop them back in the oven for 1-2 minutes to crisp up again.
🍽️ Step 5: Make the Dipping Sauce and Serve
While the egg rolls are frying, make the dipping sauce by whisking together the 2 tbsp soy sauce, 1 tbsp sriracha (if using), and 1 tsp lime zest. Taste and adjust—you might want to add a splash of water if it's too thick, or more lime zest for brightness.
Serve the egg rolls immediately with the dipping sauce on the side. They're best enjoyed fresh out of the fryer when they're at their crispiest. Cut into bite-sized pieces and dig in—you'll get that same addictive combination of creamy avocado and crispy wrapper that makes BJ's version so popular.
Don't skip the dipping sauce—it's what ties everything together. The soy sauce adds umami depth, the sriracha brings heat, and the lime zest gives that bright finish that cuts through the richness. Trust me, it's worth the extra 30 seconds to make it right.
Pro Tips For Making Bj'S Avocado Egg Rolls Copycat
- MASH THE AVOCADO FIRST: I learned this the hard way—mixing avocado directly into the cream cheese and sour cream creates clumps that never blend smoothly. Mash the avocado with lime juice and a pinch of salt until it’s completely smooth, then fold it into the other ingredients. This way, you avoid that unappetizing grainy texture in every bite.
- CHILL THE FILLING: The filling needs to hold its shape when rolled, and warm cream cheese is a disaster. After mixing everything, pop the bowl in the fridge for 15-20 minutes. Cold filling sticks together better and rolls cleaner—no more filling oozing out when you slice them later.
- SALT THE CREAM CHEESE: Plain cream cheese tastes bland in this recipe. Mix in an extra ¼ teaspoon of salt per 8 oz block before adding anything else. It balances the avocado’s richness and makes the whole thing taste more vibrant—trust me, you’ll notice the difference.
- ROLL TIGHT, SLICE THIN: Loose rolls fall apart when sliced. Press the filling firmly into the wrapper and roll tightly, like you’re wrapping a burrito. Then, slice into 1-inch pieces—thinner slices crisp up better in the air fryer or oven, and they’re easier to handle without falling apart.
Pro cooking tips for perfect results
Oil Temperature Control
This is the single most critical factor for crispy egg rolls. Use a deep-fry thermometer to maintain oil at exactly 350°F—any lower and they'll absorb too much oil, any higher and they'll burn before cooking through.
I swear by the Thermoworks Thermapen for precision. If you don't have one, test with a small piece of wrapper—it should sizzle immediately and float within 30 seconds. 🌡️
Double-Fry Technique
For restaurant-quality crispiness, fry the egg rolls twice: first at 325°F for 2 minutes to cook through, then increase to 375°F for 30 seconds to crisp the exterior. This two-stage process prevents soggy centers while keeping the outside perfectly golden. Work in batches of 2-3 to avoid temperature drops.
Wrapper Prep Secrets
Lightly brush wrappers with oil before filling to create a moisture barrier that prevents sticking. I use a pastry brush with a long handle to reach all edges. Keep unused wrappers covered with a damp paper towel—this prevents them from drying out while you assemble.
Pro tip: Chill the filled egg rolls in the fridge for 10 minutes before frying to help them hold their shape better.
Filling Consistency Matters
The avocado filling should be thick but spreadable—almost like thick whipped cream. If it's too runny, press it through a fine-mesh sieve to remove excess moisture. For extra stability, mix in 1 tbsp cornstarch with the avocado before combining with other ingredients.
This helps maintain structure during frying. Trust me, this small step makes a huge difference in texture.
Frying in Batches
Never fry more than 4 egg rolls at once—crowding causes steam buildup that makes them soggy. Use a slotted spoon to add and remove them from oil.
Keep fried rolls on a wire rack (not paper towels) if holding for more than 5 minutes—this prevents them from getting damp underneath. For maximum crispiness, reheat in a 400°F oven for 2-3 minutes before serving.
Dipping Sauce Timing
Make the dipping sauce while the egg rolls fry—it takes just 2 minutes to whisk together. The sauce should be thin enough to dip but thick enough to coat.
For extra brightness, add 1 tsp honey to balance the tang. Serve immediately with the egg rolls while they're still piping hot for that authentic BJ's experience. 💫
Nutrition facts
Frequently asked questions
Can I make these egg rolls ahead of time?
Assemble the egg rolls up to 24 hours ahead and refrigerate them uncooked, wrapped in plastic. When ready to cook, fry them fresh for the best texture. For cooked egg rolls, store them in an airtight container for up to 2 days—reheat in a 350°F oven for 5 minutes to restore crispiness. The filling stays fresh separately for 1 day in the fridge.
What if my avocados aren't ripe enough?
Scoop out the flesh from slightly firm avocados and let them sit at room temperature for 30 minutes to soften. For extra creaminess, mix in 1 tablespoon sour cream to compensate. If they're still too firm, use ½ ripe avocado + ½ overripe to balance the texture. The filling should be thick but spreadable—like thick whipped cream.
Can I bake these instead of frying?
Yes! Brush assembled egg rolls with oil, then bake at 400°F for 15-18 minutes on a wire rack (not a pan) for crispiness. For extra crunch, spray with oil halfway through baking. The texture won't be identical to fried, but it's a great lighter alternative. The filling stays creamy while the wrappers get golden and slightly crispy.
Why did my egg rolls turn out soggy?
Soggy egg rolls usually mean one of three things: oil wasn't hot enough (350°F minimum), you overcrowded the pan, or the filling was too wet. Next time, fry in batches of 4, use a thermometer, and press the filling through a sieve to remove excess moisture. Keep fried rolls on a wire rack (not paper towels) to prevent steam buildup.
What's the best way to reheat leftovers?
For maximum crispiness, reheat in a 400°F oven for 3-5 minutes on a wire rack. Avoid microwaving—they'll get rubbery. If you must use the microwave, cover with a damp paper towel for 10-15 seconds just to warm through, then finish in the oven. The dipping sauce can be reheated separately in a small saucepan over low heat.