- To make wonton chips: Preheat oven to 375ºF and line 2 medium baking sheets with parchment paper. Slice egg roll wrappers into 4 squares and then slice each square diagonally, creating 8 wonton chips per egg-roll wrapper. Place on baking sheets. Spray wrappers with cooking spray. Bake for 6-7 minutes on center rack in oven until crisp golden brown. Cool at room temperature for 10 minutes.
- While wonton chips cool, heat ½ cup hoisin sauce over medium heat in a skillet. Add shredded chicken and cook for 5 minutes. Turn off heat and refrigerate for 30 minutes.
- Mix cream cheese and 2 tablespoons hoisin sauce in a mixing bowl until smooth. Spoon mixture evenly into a serving bowl.
- Top cream cheese layer with shredded hoisin chicken, shredded cheese, water chestnuts, shredded purple cabbage, cilantro, and roasted peanuts. Drizzle with remaining tablespoon of hoisin sauce. Serve with wonton chips for dipping.
Gluten-Free Hoisin Chicken 7 Layer Dip
Yield
Serves 4
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
27 minutes
kikkoman products used:
ingredients
4 gluten-free egg roll wrappers
Cooking spray
½ cup + 3 tablespoons Kikkoman® Gluten-Free Hoisin Sauce, divided
½ pound chicken, cooked and shredded
16 ounces cream cheese
½ cup shredded cheddar cheese
½ cup water chestnuts, chopped
⅓ cup purple cabbage, finely shredded
¼ cup cilantro, chopped
¼ cup roasted salted peanuts, chopped
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
