Egg Roll Dip

thetipsyhousewife
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Easy Asian Favors in a Bowl

Egg roll dip with wonton chips

This Egg Roll Dip has all those Asian Flavors you love like soy, white pepper, sweet and sour sauce, and garlic. The crisp veggies and herbs plus the added crunch of wontons make this a five star snack.

You can prep this dip ahead of time and quickly assemble before serving.

The full, printable recipe is on a card at the end of this post. There is also a Pinterest button at the top right where you can pin this recipe to your boards.

If you would like to follow me on Pinterest, I’d love to have you!

But first there are a few pictures and tips you’ll want to check out so you can truly take this dip to the next level.

A package of vegan won ton wraps

Wonton Wrappers

These are the wonton wrappers I use. I find them in most major grocery stores in the cooler section of the produce department.

If you cannot find them they usually have egg roll wrappers and you can use those as well. If you cannot find either of these, rice crackers are a really good option for dipping or you can serve it with veggies on the side.

Won ton pieces pan frying in oil

Frying The Wontons

The wontons fry up fairly quickly. It took about one minute on my stove using my skillet.

I flip them halfway through then I take them out to drain and cool on some paper towels right before they look completely done.

The surface oil continues to brown them for a few seconds after they’re removed from the skillet, so if you wait too long, they get too dark while cooling.

Won ton pieces crisping up in oil in the pan
This is how they look when I am about to pull them out to finish cooking.
Won ton chips in a bowl
A bottle of Chinese Five Spice
This is the Chinese five spice. I have never had trouble finding it. If you cannot find it, you can omit it. It will still be good, this just ads another layer of flavor.
A bottle of Kikkonman Sweet and Sour Sauce
This is the brand sweet and sour I use.
Chopped veggies topped with sweet and sour sauce

Measure To Your Hearts Desire

You can add as much or as little soy and sweet and sour sauce as your heart desires. I have measured amounts in my recipe but feel free to taste and adjust.

Personally, however, I’m a strong believer in seasoning to your individual taste so let your tongue have the final say! The seasoning in my recipes are often best used as a guide.

A close up of the finished egg roll dip
A close up of the egg roll dip and won ton chips
Yield: 12 to 15 Servings

Egg Roll Dip

Egg Roll Dip

This Egg Roll Dip has all those Asian Flavors you love. Flavors of soy, white pepper, sweet and sour sauce and garlic. The crisp veggies and herbs plus the added crunch of won tons make this a five star snack. You can prep this dip ahead of time and quickly assemble before serving.

Ingredients

  • 1 Package of Won Ton Wrappers (found in the cooler of the produce section, picture in post)
  • 2 8 ounce packages of cream cheese, softened
  • 1.5 tablespoons of soy sauce (divided into 1 tablespoon and 1/2 tablespoon)
  • Approximately 1 cup of prepared sweet and sour sauce
  • 8 Green onions, white and green parts separated and sliced thinly
  • 1 large carrot, peeled and very finely diced or it can be shredded
  • 1 8 ounce can of whole water chestnuts, drained and diced
  • 1 small bunch of Cilantro, chopped finely. About 3 tablespoons total chopped
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon of Chinese five spice (details in post)
  • 1/2 tablespoon of brown sugar
  • 1 teaspoon garlic powder
  • 1 cup of honey roasted peanuts, crushed

Instructions

  • In a stand mixer or with a hand mixer, whip the two packages of cream cheese until light and fluffy. Add the brown sugar, 1 tablespoon of soy sauce, the white pepper, Chinese five spice and the garlic powder. Blend until combined.
  • Add the water chestnuts, white parts of green onions to the cream cheese, and blend on low until combined.
  • Spread the cream cheese mixture on a 6 to 8 inch size plate.
  • Add about 3/4 cup, you can use more or less, of the sweet and sour sauce to the top of the cream cheese. Use the back of a spoon to spread it evenly.
  • Add the crushed peanuts all over the top of the cream cheese mixture.
  • In a bowl toss the carrots, most of the green parts of the green onions, save some for garnish, and the cilantro, with the remaining sweet and sour sauce, again you can use as much as you like. Then the 1/2 tablespoon of the soy sauce. Toss well to combine then spread over the top of the cream cheese spread.
  • Top with green onions and if you like, another small drizzle of the sweet and sour.
  • To make the wontons, heat about 1/2 inch of frying oil, like vegetable oil in a skillet. Cut the wonton squares in half, diagonally, to make triangles. Fry them up 6 at a time. Flip them once halfway through cooking. Take them out of the oil when they are still lighter in color as they will continue to fry when out of the oil. They fry up in about 60 seconds, Let them cool in a bowl with paper towels. (details and pictures in post)
  • To make this in advance you can make the cream cheese mixture ahead of time and prep the veggies ahead of time. Assemble right before serving. Let the cream cheese warm up a little out of the fridge so the the wontons can dip into it without breaking.
    • © thetipsyhousewife
    A close up of a won ton chip being dipped into egg roll dip

    Are you a fan of Asian flavors? Are you looking for other recipes that will help you save on the cost of takeout? Then you should try my Chicken with Peapods or Taiwanese Pork Bowls.

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