Smoked Gouda Asparagus Egg Rolls with Horseradish Sour Cream & Chive Dip

These egg rolls have been my go to party appetizer for several years now. They only require a handful of ingredients, and the most difficult part about the recipe is the time it takes to roll up the egg rolls. I’ve always used asparagus as my vegetable but you can literally pair up any veggie or combination of ingredients you like and these egg rolls will still taste amazing. It’s the smoked Gouda cheese that’s a must! Smoked Gouda is one of my all time favorite cheeses and it is the key ingredient in these egg rolls. Don’t swap out the cheese and you’ve got a winner recipe no matter what you decide to wrap up with it!

Smoked Gouda Asparagus Egg Rolls with Horseradish Sour Cream & Chive Dip


1 bundle Asparagus, trimmed and cut into quarters

1 cup Smoked Gouda cheese, shredded

1 tablespoon EVOO

1 pinch of Smoked Paprika

about a 1/4 teaspoon of Jane’s Krazy Mixed Up Salt, or season salt of your choice

1 sm prep dish of water

12 Egg Roll wrappers

Horseradish Sour Cream & Chive Dip, recipe follows


Preheat oven to 375 degrees. Prepare a baking rack by placing it over a baking sheet and then slightly oil the baking rack. Set aside. In a small mixing bowl, whisk the smoked paprika and season salt with the tablespoon of EVOO and then set aside. Place one egg roll wrapper in a diamond shape on a cutting board. Be sure the prep dish of water is close by. Place two or three spears worth (depending on size) of the chopped asparagus on the wrapper slightly beneath the center of the wrapper. Add about a 1/2 a teaspoon worth of the smoked Gouda cheese on top of the asparagus. Begin to roll the egg roll by grabbing the bottom corner of the wrapper and wrapping it around the asparagus and cheese. Continue by tucking in the sides and rolling until you reach the top corner. Dampen the top edge of the wrapper with water then finish sealing the egg roll. Place the egg roll seam side down on the baking rack. Continue until all 12 egg rolls are made. Directions on how to roll are also on the pack of the package of wrappers. With a basting brush, gently coat the top and sides of the egg rolls with the seasoned EVOO. Bake in the oven 20 minutes. Flip the egg rolls and bake an additional 5 to 1o minutes until the egg rolls are golden and crisp. Remove from the oven and allow the egg rolls to cool at least 5 to 10 minutes. Serve with Horseradish Sour Cream & Chive Dip.

Horseradish Sour Cream & Chive Dip


2 cups Sour Cream

1″ piece of fresh Horseradish, grated

about 3 tablespoons fresh Chives, chopped

1 teaspoon Buttermilk Ranch seasoning

Salt and pepper to taste


In a mixing bowl, mix all the ingredients until well combined. Taste and adjust salt and pepper as need. Transfer to a container with lid and chill in the fridge at least 30 minutes up to overnight before serving. Serve with Smoked Gouda Asparagus Egg Rolls or with your favorite chicken wings, sweet potato fries, or mix into mashed potatoes.

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