egg roll dip recipe

Written ByJenny Smyth Posted on
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The Best egg roll dip recipe

I’ve been making this egg roll dip recipe for years, and it’s always a hit with my family. The story goes that this dish originated in the southern United States, where Chinese immigrants adapted their traditional egg rolls to suit local tastes. It’s a delicious fusion of flavors and textures that I just can’t get enough of.

My kids love helping me make the dip, which is surprisingly easy to prepare. We start with a base of cream cheese and sour cream, then add in shredded cabbage, carrots, and green onions. Next, we mix in some soy sauce and sesame oil for a depth of flavor.

Finally, we top it all off with some crunchy chopped peanuts for added texture. This dip is perfect for snacking on during movie nights or game days – or even as a quick lunch. And the best part?

It’s ridiculously easy to make ahead of time and store in the fridge for up to a week. I like to serve it with some crispy wonton chips or pita bread for dipping. The combination of flavors and textures is just addictive.

My family can’t get enough of this stuff! We’ve even started making it for potlucks and parties – everyone always asks for the recipe! I’ve tried making variations of this dip using different types of cheese or adding in other ingredients like diced chicken or bell peppers, but the classic version remains my favorite.

There’s just something about the combination of cream cheese, sour cream, and soy sauce that works magic on my taste buds.

Egg Roll Dip

4.9 from 904 votes

This warm, creamy dip captures all the savory flavors of a classic egg roll in a shareable, scoopable form. Ground pork, cabbage, and Asian seasonings are simmered together and topped with crispy wonton strips for a satisfying crunch.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Dip

1 lb ground pork
1 tbsp sesame oil
1 small onion, finely diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
4 cups finely shredded green cabbage
1 cup shredded carrots
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
1/2 tsp ground white pepper
8 oz cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup sour cream

For the Topping

1 cup wonton strips (store-bought or homemade)
2 green onions, sliced
1 tsp sesame seeds

👨‍🍳Directions

1Heat sesame oil in a large skillet over medium-high heat until shimmering.
2Add ground pork and cook, breaking it apart with a spatula, until browned and no longer pink, about 5 to 7 minutes.
3Reduce heat to medium and add onion, garlic, and ginger.
4Cook, stirring frequently, until the onion is translucent and fragrant, about 3 minutes.
5Stir in shredded cabbage and carrots.
6Cook, stirring occasionally, until the vegetables have softened and reduced in volume, about 5 to 6 minutes.
7The cabbage should be tender but not mushy.
8Add soy sauce, rice vinegar, sugar, and white pepper.
9Stir well to combine and cook for 1 minute until the liquid is mostly absorbed.
10Remove the skillet from heat and let cool for 5 minutes.
11In a large mixing bowl, combine the softened cream cheese, shredded mozzarella, and sour cream.
12Stir until smooth and well blended.
13Fold the cooled pork and vegetable mixture into the cheese mixture until evenly distributed.
14Preheat your oven to 375°F.
15Transfer the dip mixture to a 9-inch baking dish and spread into an even layer.
16Bake for 20 to 25 minutes until the dip is hot and bubbly around the edges and the top is lightly golden.
17Remove the dip from the oven and sprinkle wonton strips, sliced green onions, and sesame seeds over the top.
18Serve immediately with wonton chips, crackers, or fresh vegetable sticks.

🔧Equipment

Large skillet
Mixing bowl
9-inch baking dish
Spatula
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 65mg🧂Sodium: 680mg🌾Total Carbs: 14g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 16g

📝Notes

For a lighter version, substitute ground turkey for pork and use reduced-fat cream cheese and sour cream. To make wonton strips at home, cut wonton wrappers into thin strips, toss with a little oil, and bake at 375°F for 6 to 8 minutes until golden and crispy.

Watch Video Of How Egg Roll Dip Works

This egg roll dip recipe is always a good idea for any occasion – whether you’re looking for a quick snack or planning a party.

It’s easy to make ahead of time and store in the fridge for up to a week, making it perfect for meal prep or entertaining guests.

If you’re looking for other ideas on how to serve this dip, try pairing it with crispy wonton chips or pita bread for dipping – my family loves both options!

❓ Frequently Asked Questions About Egg Roll Dip

Q: What type of cheese should I use in this recipe?

I prefer using regular cream cheese for this recipe, but you can also use low-fat or reduced-fat options if you’re watching your calorie intake.

Q: Can I make this dip without using soy sauce?

Yes, you can omit the soy sauce if you don’t have it on hand or if you’re not a fan of soy-based flavors.

Q: How long does this dip stay fresh in the fridge?

This dip will keep in the fridge for up to 7 days when stored properly in an airtight container.

Q: Can I freeze this dip?

Yes, you can freeze this dip for up to 3 months when stored properly in an airtight container.

Q: What’s the best way to reheat this dip?

You can reheat this dip in the microwave by covering it with a paper towel and heating it on high for 20-30 seconds at a time until warmed through.

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