Creamy Hoisin Egg Roll Dipping Sauce

This post was sponsored by MINH® Mini Chicken Egg Rolls and I was compensated to write it. Regardless, what I have written reflects my own opinion and experience. I hope you find it useful.

The holidays are in full swing, and with that brings social gatherings. And obviously you can’t have a get together without lots of good eats…otherwise it’s just a meeting. (Ok, so I’m sort of paraphrasing Julia Child, but she definitely had a point.) I love party food (aka appetizers, appies, finger foods, or hors d’oeuvres <– hardest word ever to spell)

Egg rolls w sauce collage_Fotor

Sometimes we have hors d’oeuvre night where we just have a bunch of party food for dinner. My kids love that (for obvious reasons.) It’s mainly for “special occasions”. Anyway, as much as I love making everything from scratch, like homemade egg rolls, I often just don’t. have. time. So, I was thrilled to find these MINH® Mini Chicken Egg Rolls at Sam’s Club.

Minh at Sams

They are affordable, you get a bunch in a box, and most important – they are delish!

egg rolls labeled photo

They are the perfect size to serve at a party too. They bake in the oven in under 15 minutes, and come with a tasty sweet chili sauce.

party egg rolls

I’ve sprinkled this platter with dried cilantro and red pepper flakes (green & red!) but it could be easily omitted, or just added to the sauces. You could also use basil I think, but I would not recommend oregano (personal opinion).

Egg Rolls

Along with the sweet chili sauce, I wanted a white sauce (I almost made it green with the addition of green dragon sauce, but I wasn’t sure if it would look appetizing.) This is a mild, creamy, slightly sweet sauce that pairs well with the egg rolls and perfect for those who have a low heat tolerance (everyone in my house except me!), but you can easily spice it up by increasing the chili paste or adding red pepper flakes.

Creamy Hoisin Egg Roll Dipping Sauce

Creamy Hoisin Egg Roll Dipping Sauce

Ingredients

  • 1/4 cup sour cream
  • 2 teaspoons Hoisin sauce
  • 1/4 teaspoon Chili Paste (increase for more heat)
  • 1/4 teaspoon Worcestershire sauce
  • dried cilantro/red pepper flakes (optional)

Instructions

  1. Mix all ingredients together.
  2. Let sit for 10-15 minutes (for the flavors to 'marry')
  3. Taste, adjust seasoning as needed.
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In addition to mini egg rolls, my other “go-to” party foods are sausage balls (these are a must at Christmas and New Year’s!), Creamy Sausage Dip, Chips with restaurant style salsa, chips and dip, cheese and crackers, and at Christmas, there will be fudge on the dessert table, along with these…022

Pretzel Treats…my kids LOVE these. Obviously, we don’t usually have fancy parties. We have family, kid-friendly parties! What’s your favorite party food?

Football Party Food

I’m the first to admit that I know nothing about football. However, I’m all about some party food. Even though I will not be having a party…it’s a school night, ya know…I will be fixing up some yummy snacks so we can gather around the TV and watch the Super Bowl (mainly the commercials and half time show.) So, if anyone is still working on their menu, here are a few ideas –

 
Queso Dip {2-ingredients}
Meatball Sliders (also see 3-Ingredient Meatballs made in the crockpot)
Pork BBQ {Crockpot}
Pizza Puffs (these are good at room temp too)
And *some* of you may be interested in this bright GREEN punch….
Obviously, minus the rubber duckies 😉
And for that sweet tooth
~or~
For my low carb or diabetic friends…
So, is football your thing? Will you be watching or grazing the food table like me?

Baked Shrimp Won Ton Cups & other (healthier) Appies! {#Nasoya #Sponsored}

This post is sponsored by Nasoya. All opinions are 100% my own.

Well, somehow Christmas is OVER. As I say every year, I have no idea how it came and went so fast. It doesn’t matter that I started listening to Christmas music in November and *gasp* had my tree up BEFORE Thanksgiving. Yep, I sure did…doesn’t matter however, because Christmas still came and went too fast.

Oh yeah, and 4 weeks before Christmas…Number One got sick. Three weeks before Christmas, Mr. Three got sick. Two weeks before Christmas, Miss Two got sick. And guess what happened ONE week before Christmas? You guessed it…mama got sick. So, that is why my last blog post was December 16. *insert sad face* I have all this cool Christmas stuff to share too…and who wants to read about that now? It’s New Year’s Eve. Party time! Then it’s ohmigahhh….resolution time. Time to give up everything we indulged in over the past month. *insert crying sad face*.

Luckily, I have something that will make the transition from indulgent eating to healthy eating virtually painless. It’s also party ready, fun, cute, portioned controlled, low fat. low in Weight Watchers points…no, I’m not talking about air. These actually taste great and are portable! Great for New Year’s, football, appetizers, or if you are like me, can make a meal out of them. They are Baked Shrimp WonTon Cups. They are quick and easy to prepare too. You can make the filling with whatever veggies and quantities you like. I’m just going to give what I use, and you can play with the recipe to make them your own.

Baked Shrimp Won Ton Cups

Filling:
1 bag Cole Slaw Mix (or you can shred your own cabbage and carrots)
3-4 green onions, chopped (I usually use whatever onion I have on hand, green/red/yellow)
1/4 – 1/2 cup celery, finely chopped (just depends on how much you like celery!)
1-2 cloves of garlic, minced
1 bag frozen small shrimp, thawed and cut in half or thirds (can also use chicken/beef/pork)
2 Tablespoons soy sauce (I prefer tamari)
1/2-1 tablespoon hoisin sauce (Hoisin is strong and sweet. I use it if I have it, but it’s not mandatory)
salt and pepper, (to taste)
1 tablespoon olive oil

Nasoya Won ton Wraps

  • Preheat oven to 375 degrees.
  • Place won tons in a mini muffin pan, one won ton per muffin cup. (Just push them down in the cup, there will be some overlapping). Set aside.
  • In a skillet over medium heat, heat tablespoon of olive oil. Add onions and celery. Heat until onions begin to soften. Add garlic, heat a minute or two until fragrant.
  • Add bag of cole slaw mix, soy sauce, hoisin sauce and salt and pepper. Carefully stir (my skillet is always very full until cabbage begins to wilt.)
  • Add thawed shrimp, stir frequently until shrimp is pink. Once shrimp is done and cabbage is softened, remove from heat.
  • Place a tablespoon of mixture into the won ton cup. Bake won tons approximately 5-7 minutes, until lightly browned and crisp.
  • Remove cups from oven and place on serving tray. Top with cilantro and drizzle with Ponzu Sauce if desired.

*Feel free to add any veggies and seasonings you like. My only recommendation is watch the amount of liquid produced (some veggies leach a lot of water out). You want as little liquid as possible in your wrappers because it will cause them to fall apart.

This is the same filling I use for egg rolls too. I love baked egg rolls, which is odd, because I do not like fried egg rolls, and we all know everything is usually better fried. To make the baked egg rolls, use the same filling, put a few tablespoons of filling in an egg roll wrapper (fold them better than I do!), place on a baking sheet, spray both sides with olive oil or cooking spray. Bake about 10 minutes per side. They are healthy and delicious!

My kids love these Baked Mozzarella Sticks. They are so easy, as it is just a mozzarella cheese stick (“string” cheese) wrapped in an egg roll wrapper and baked. Spraying both sides with olive oil or cooking spray just like with the egg rolls. They can be dipped in marinara or pizza sauce too.

Since my kids love Baked Cheese Sticks, I knew they would like Baked Cheese Cups too. I was right! Just add cheese to your won ton cups and bake until the cheese is melted and won tons are brown and crisp. You could serve these along side a sauce as well. So much healthier than frying and I love the little cups for a party or as an appetizer. You could add anything really…any dip can be placed in a won ton cup and suddenly becomes portable! Tonight I am making Buffalo Chicken Dip in won ton cups…it will make it so easy to eat! You can also bake the shells then add things like chicken salad or pimento cheese…the possibilities are endless. It makes me want to put pretty much everything in a won ton cup. What can I say, I love party food.

Happy New Year’s Eve as my little one said first thing this morning! I’d love to hear what’s on your menu for tonight. Or tomorrow…I haven’t fully decided what I’m cooking for New Year’s Day yet…but I’m pretty sure it won’t be black eyed peas!

I may be linking up at any of the following – (Monday) The Tumbleweed ContessaThe Dedicated HouseSkip to my LouI Should Be Mopping the FloorHuckleberry Love (Tuesday) Tickle My Tastebuds TuesdaySowdering About in SeattleNaptime CreationsMandy’s Recipe Box, Memories By the Mile,Inside BruCrew LifeVMG206Anyonita Nibbles (Wednesday) The Newlyweds PilgrimageFluster BusterMostly Homemade MomAdorned from Above,Ginger Snap CraftsNaptime is My TimeTessa the Domestic Diva (Thursday) Project Inspire,Joyful HomemakingMiz Helen’s Country CottageLamberts Lately (Friday) Foodtastic FridaysJust Us FourBacon Time with the Hungry Hungry HypoDiana RamblesThe Better BakerThe Best Blog Recipes,Close to Home30 Handmade DaysA Peek Into My Paradise,The Jenny Evolution Walking on SunshineVintage ChicLady Behind the Curtain (Saturday) Six Sisters’ StuffMade from Pinterest