This dish requires a bit of structural ingenuity: While most home cooks do not own a set of expensive ring molds, I’ve found that a simple can of corn is a cheap substitute. Buy 4 small squatty cans of vegetables, and with a can opener, remove the top. Pour out the contents for another use and remove the bottom. Peel off the label, wash, and you not have a set of metal ring molds. They will have a variety of uses in your kitchen. Instead of glass bowls, I’ve used martini glasses or stem-less wine glasses as the base. The key to this dish is to make everything in advance and fry the egg roll wrappers at the last minute. This recipe will yield more Creole Green Goddess dressing than you will need for 4 servings, but I can assure you that once you taste it, you'll find additional ways to use it (over iceberg, steamed asparagus, chilled boiled shrimp). Tightly sealed in a Mason jar and refrigerated, it should be good to use for up to 2 weeks. Cut the dressing recipe in half if you prefer a smaller quantity.