Easy Asian Flavors in a Bowl
This egg roll dip captures the Asian flavors you love—soy, white pepper, sweet-and-sour sauce and garlic—balanced with crisp vegetables, fresh herbs and crunchy wonton chips for an irresistible appetizer.
You can prepare most components in advance and assemble quickly just before serving.
A printable recipe card follows in this post. Pinning is available through the Pinterest button in the recipe card if you want to save it for later.
Wonton Wrappers
I buy wonton wrappers in the refrigerated section of the produce department at most grocery stores. If you can’t find wonton wrappers, egg roll wrappers work as well. For a gluten-free or lighter option, try rice crackers or serve the dip with fresh vegetables.
Frying the Wontons
Wontons fry very quickly—about a minute on my stove in a skillet with roughly 1/2 inch of vegetable oil. I flip them once halfway through and remove them to drain on paper towels while they are still a touch pale; residual heat will finish browning them as they cool.
If you wait until they look fully golden in the pan, they can become too dark while cooling.
Adjust Seasoning to Taste
The amounts of soy sauce and sweet-and-sour sauce in the recipe are guidelines—you should taste and adjust to your preference. I encourage seasoning to your own taste; small changes can make the dip perfect for your palate.
Egg Roll Dip
This egg roll dip blends creamy, savory and tangy elements for an easy party appetizer. Prepare the base ahead of time and finish with fresh vegetables, peanuts and a drizzle of sweet-and-sour sauce just before serving.
Ingredients
- 1 package wonton wrappers (refrigerated section)
- 2 (8-ounce) packages cream cheese, softened
- 1 1/2 tablespoons soy sauce (divided: 1 tbsp + 1/2 tbsp)
- About 1 cup prepared sweet-and-sour sauce
- 8 green onions, white and green parts separated and thinly sliced
- 1 large carrot, peeled and very finely diced or shredded
- 1 (8-ounce) can water chestnuts, drained and diced
- 1 small bunch cilantro, finely chopped (about 3 tablespoons)
- 1/4 teaspoon white pepper
- 1/4 teaspoon Chinese five spice (optional)
- 1/2 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 cup honey-roasted peanuts, crushed
Instructions
- Using a stand mixer or hand mixer, whip the cream cheese until light and fluffy. Add brown sugar, 1 tablespoon soy sauce, white pepper, Chinese five spice (if using) and garlic powder; mix until combined.
- Fold in the diced water chestnuts and the white parts of the green onions on low speed until evenly distributed.
- Spread the cream cheese mixture on a 6–8 inch serving plate.
- Spoon about 3/4 cup (adjust to taste) of sweet-and-sour sauce over the cream cheese and spread evenly with the back of a spoon.
- Sprinkle the crushed peanuts over the top.
- In a bowl, toss the carrots, most of the green parts of the green onions (reserve some for garnish) and the cilantro with the remaining sweet-and-sour sauce and the remaining 1/2 tablespoon soy sauce. Adjust the amount of sauce to taste, then spread this mixture over the top of the cream cheese layer.
- Garnish with reserved green onions and, if desired, a small extra drizzle of sweet-and-sour sauce.
- To make wonton chips: heat about 1/2 inch of vegetable oil in a skillet. Cut wonton squares diagonally to make triangles and fry 5–6 at a time, flipping once. Remove when still slightly light in color; they will brown as they cool. Drain on paper towels. Frying takes about 60 seconds per batch.
- Make-ahead tip: prepare the cream cheese base and chop the vegetables in advance. Assemble right before serving and allow the cream cheese to sit at room temperature briefly so the chips won’t break when dipped.
If you enjoy Asian-inspired flavors and want to recreate favorites at home, this dip is a great, budget-friendly way to get those takeout vibes without the cost. Serve with wonton chips, rice crackers or an assortment of fresh veggies for dipping.