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.
The full, printable recipe is on a recipe 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, CLICK HERE. There are a few pictures and steps in the recipe I have clarified for those who need extra instruction.
Won Ton Wrappers
These are the won ton wrappers I use. I find these in most major grocery stores in the cooler section of the produce department. If you cannot find these they usually have egg roll wrappers you can use those as well. If you cannot find either of these, rice crackers are really good with this or you can serve with veggies to dip in this.
Frying The Won Tons
The won tons fry up fairly quickly. On my stove using my skillet, they take about one minute. I flip them halfway through. 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 you take them from the oil. If you wait too long, they get too dark while cooling.
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.
- 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
- 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 won tons, heat about 1/2 inch of frying oil, like vegetable oil in a skillet. Cut the won ton squares in half, diagonal to make traingles. 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 ahead of time 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 won tons can dip into it without breaking.