Volcano Roll Dip & Rosé

A viral dip, an embarrassing moment I considered not sharing it, and a lovely wine pairing to tie it all together.

Stephanie Cameron

Jan 06, 2026

∙ Paid

Can you still blame mom-brain when your baby is 18 months old? Asking for a friend.

The Dip

I can’t help but laugh at myself for this one. But before we dive into my embarrassing moment — THIS DIP IS AMAZING!

Seriously. If you’re into sushi in any way whatsoever, you will love this one. It’s basically a Volcano Sushi Roll in a bowl, and it’s so so easy.

I can’t take all the credit for this one though. My goal was to recreate the Viral Publix Volcano Roll Dip (see photo below), and since I’ve never actually tried it (nor heard of Publix before now), I started at a teeny bit of a disadvantage. How did I decide to recreate a dip I’ve never had from a store I’ve never heard of? That’s social media for ya. I’m the dip girl, so of course my algorithms love to throw all dip-related content my way. This Publix dip (which has received rave reviews) keeps popping up, so I took it as a sign to make my own.

The next question: How do I recreate a dip I’ve never tasted? Well for one, I’ve had many Volcano Rolls. And two, the label lists some key ingredients - so I had a good starting point!

Here’s a photo of the store-bought version of the dip

The ingredients listed include: Thai chili sauce, gochujang, imitation crabmeat, shredded carrots, and green onions. I assume there are more, but this is what I could see. I honestly would never had thought of putting Thai Chili or Gochujang in it, but I’m SO happy I gave it a go. I also decided to make it my own a bit by leaving the carrots out and adding avocado (+ a few more ingredients to bring it home).

So, what was so embarassing?

The fact that I decided my Volcano Roll Dip should erupt.

And I used baking soda and vinegar to do it. I was truly telling myself how genius I was while I was making it, thinking of all the other things I could apply my mastery to. It didn’t hit me how silly the whole idea was until I poured the vinegar and saw it bubble over the dip. The reaction lasted approximately 1 second, and the outcome? A dip covered in baking soda and vinegar… NOT IDEAL. In retrospect, dry ice would have been epic. But here we are - no fancy eruption, just a dip shaped like a volcano with spicy mayo lava. Which I guess is pretty cool.

Here’s the full video of my failure:

That long pause as I registered just how bad the idea was. lololol. So… can I still call this mom brain?

The Pairing

You could pair a lot of different wines with this one, but there are three epic pairings that stand out to me:

My pick:
A bold, fruit-forward, spicy, somewhat herbal Rose from the South of France. This could be from the Tavel AOC (always amazing), or you can go with the Côtes-du-Rhône Rosé like I did (specifically the E. Guigal Côtes du Rhône Rosé). If this sounds familiar, I actually used this one recently for my Spicy Cranberry Whipped Boursin Dip, so check out that post if you'd like to learn some more about it!
Why it works: This wine has crisp acidity to counter all that creaminess with enough texture not to be overwhelmed by all the flavour and richness, and it has perfect complementary and contrasting flavours: bright, ripe fruit vs. savoury umami, spicy herbaceousness to match the spices and herbs, and hint of salinity matches the salty nori and imitation crab.
My typical go-to spicy food wine pairing:
Off-dry Riesling from Germany, Alsace (France), or Canada! Check out my Chili Crisp Parm Dip to learn why and for links to some of my go-to’s.
And my third pick that I think would be absolutely awesome:
Sake! I’m sharing a post about Sake in the next few weeks so I won’t go into detail here, but Sake + sushi anything = perfection. Sparkling Sake would be incredible with this one!