5 eggroll skins, Kowloon VE 005355
2 c. flame-roasted corn, Simplot VE 016708
¼ c. pickled jalapeno, drained well and chopped, Cool Crisp VE 031158
½ c. mayo, Wilsey VE 011790
2 tb butter, Grasslands VE 075107
8 oz shredded mozzarella, Fata VE 074648
garlic salt, to taste, McCormick VE 071922
pepper, to taste
2 tb gochujang, Sauce Craft VE 032372
1 green onion, chopped, Western VE 006260
Cut eggroll skins into 8 pieces each. Fry the pieces at 350°F for 1–2 minutes until golden and crisp- season lightly with salt and reserve.
In a mixing bowl, combine flame-roasted corn, chopped jalapeños, mayonnaise, melted butter, and shredded mozzarella. Mix until fully incorporated, then season with garlic salt and black pepper to taste. Portion evenly into oven-safe crocks or small cast iron dishes.
To order, place dips under a broiler or into a high-heat oven (475–500°F) and cook until bubbly and caramelized on top, about 4-5 minutes.
Remove dip from oven and immediately drizzle with gochujang. Garnish with sliced green onions. Serve hot with wonton chips on the side.
2 appetizer servings
MAILING ADDRESS
Van Eerden Foodservice
PO Box 3110
Grand Rapids, MI 49501
GRAND RAPIDS SHIPPING ADDRESS
Van Eerden Foodservice
650 Ionia SW
Grand Rapids, MI 49503
FORT WAYNE SHIPPING ADDRESS
Van Eerden Foodservice
8252 Smith Rd
Fort Wayne, IN 46809
