THAI DIPPING SAUCE FOR SPRING WRAP OR EGG ROLLS
This is very tasty and low fat dipping sauce - use this as a dip for a variety of appetizers or as a sauce to go with stir fry.
Provided by Bergy
Categories Sauces
Time 15m
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together all the ingredients in a small saucepan.
- Bring to a boil, whisking all the while until it thickens.
- Remove from heat and cool to room temperature.
SPRING ROLL DIPPING SAUCE
Serve as a dipping sauce with Asian-inspired dishes. This sauce is terrific with spring rolls or dumplings.
Provided by Jackie Smith
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine soy sauce, hoisin sauce, water, garlic, green onions, sesame oil, sugar, and ginger in a small mixing bowl. Mix well, adding additional hoisin sauce to thicken mixture to your desired consistency if needed. Cover the sauce and refrigerate for 1 to 2 hours to allow flavors to blend.
- Before serving, pour mixture into a small saucepan and heat. Serve warm.
Nutrition Facts : Calories 34.8 calories, Carbohydrate 5.6 g, Cholesterol 0.2 mg, Fat 0.9 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 1031.5 mg, Sugar 3 g
PORK EGG ROLLS WITH SWEET AND SOUR SAUCE
Provided by Food Network
Categories appetizer
Time 1h45m
Yield 20 egg rolls
Number Of Ingredients 35
Steps:
- Preheat the fryer.
- In a wok, heat the oil. When the oil is hot, add the pork. Season with salt and pepper. Stir fry for 3 minutes. Add the onions and garlic, continue to cook for 2 minutes. Add the bok choy and shrimp. Season with salt and pepper. Stir-fry for 1 minute. Season with the sesame oil, soy sauce, sake and sugar. Add the sprouts and green onions and mix thoroughly. Remove from the heat and cool completely.
- To assemble, spoon about 1/4 cup of the filling in a rectangular shape on the center of each wrapper. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly. Repeat until all of the egg rolls are done.
- Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Season the egg rolls with Essence. Serve warm with the Sweet and Sour Sauce.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
- Heat the oil in a small saucepan over medium-high heat. When hot, add the onions and cook, stirring, until softened, about 2 minutes. Add the ginger and cook, stirring constantly, for 30 seconds. Stir in the pineapple, vinegar, ketchup, chili garlic sauce, and the sugar. Bring the sauce to a simmer and cook, stirring, for 3 minutes. In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add to the sauce mixture and bring to a boil. Cook for 1 minute, remove from the heat, and cool slightly.
- Pour the sauce into a small food processor or blender and pulse several times, if desired. Alternatively, leave the dipping sauce chunky. Serve warm.
MOM'S EGG ROLLS WITH SWEET AND SOUR SAUCE
It only takes 1 hour to create these appetizing ground beef egg rolls. Serve with a side of our sweet and sour sauce.
Provided by By Jessica Walker
Categories Entree
Time 1h
Yield 10
Number Of Ingredients 16
Steps:
- To make sweet and sour sauce, in 1-quart saucepan, mix sugar, ketchup, 2/3 cup water, 1 tablespoon soy sauce and the salt. Cook 5 minutes. Stir in vinegar.
- In small bowl, mix cornstarch and 1/3 cup cold water. Add to sauce; cook until thickened.
- To make egg rolls, in 12-inch skillet, cook ground beef, onion and green onions until beef is thoroughly cooked. Drain off excess fat.
- Stir in coleslaw mix. Add soy sauce by pouring around top of mixture about 2 times. Taste and check saltiness; you can always add more. Cook until thoroughly heated.
- While cabbage mixture is cooking, place egg roll skins on large work surface. Spoon 1 serving spoon-size of beef mixture on center of each skin. For each egg roll, bring up bottom corner; fold in side corners and roll up. Bring down top corner; wet with small amount of water to stick.
- In small skillet, heat oil. When oil is hot, fry egg rolls until crispy. Shake off excess oil.
Nutrition Facts : ServingSize 1 Serving
EGG ROLL DIPPING SAUCE
Serve this delicious dipping sauce with Chicken and Shrimp Egg Rolls, two recipes courtesy of Michael Schulson.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Egg Recipes
Yield Makes enough for 12 egg rolls
Number Of Ingredients 5
Steps:
- In a medium bowl, mix together mustard, egg yolk, vinegar, and sugar. Slowly pour in oil while continuing to stir, forming an emulsion. Serve with egg rolls.
BIG EASY EGGROLLS W/ CREOLE DIPPING SAUCE
I saw this on The Weekend Gourmet blog by Wendy and just had to type it up in an easier format to read. It combines my favorite Southern flavors in a hand held portion! All the images are from The Weekend Gourmet blog site!
Provided by Brandi Kirkpatrick
Categories Other Appetizers
Time 25m
Number Of Ingredients 21
Steps:
- 1. Add olive oil to a large non-stick skillet over med-high heat. Add celery, chopped onion, and chopped bell pepper. Cook until they just begin to soften, about 3 minutes. Turn heat to low and add diced andouille sausage. If you can't find andouille, use a flavorful kielbasa pork sausage in its place. Cook for 1-2 minutes, until the sausage renders some of its fat.
- 2. Add cooked chicken breast. When the chicken is warmed through, add the following ingredients: green onions, cream cheese, hot sauce, and Cajun seasoning. Stir until the cream cheese an seasonings are evenly melted and incorporated into the mixture. Remove from heat and set aside.
- 3. Set egg roll wrapper on a large plate, in the shape of a diamond -- with the pointed ends up. Place 1/3 cup of the filling in the lower half of the wrapper. Fold the sides in over the filling, then roll the wrapper over the filling, away from you...tucking as you go. Brush the inside of the wrap with water as your roll tightly...this will give you a nice tight seal. Seal the edges with more water and lay seam side down. Repeat the process with 4-5 more wrappers.
- 4. Heat oil in a skillet with high sides over med-high heat for about 5 minutes. When the oil is hot, cook the egg rolls. Avoid crowding, which causes soggy egg rolls. Cook until golden-brown, then flip over and cook until the other side is browned. Drain well on paper towels and set aside while you make the dipping sauce.
- 5. Make the dipping sauce by combining the following ingredients in a small mixing bowl. Whisk to combine all the ingredients. To serve, place the egg rolls on a serving platter...along with a bowl of the creamy dipping sauce.
QUICK EGG ROLL DIPPING SAUCE
Beat the flavor of the 'included sauce' (usually not too hard) with this quick and easy dipping sauce that only requires a few Asian ingredients! If you want to make this into a teriyaki, just add a bit of brown sugar (2 tbsp) and then cook it over low heat, adding a tablespoon of cornstarch for a thicker, glossier glaze-type sauce.
Provided by Danickstr
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic powder, and onion powder until smooth. Distribute in small dipping dishes.
Nutrition Facts : Calories 11.3 calories, Carbohydrate 1.7 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.9 g, Sodium 676.8 mg, Sugar 0.4 g
VIETNAMESE EGG ROLL DIPPING SAUCE CHEAP EASY
My family has been making this for years since they immigrated from Vietnam. It's really good and LIGHT, as opposed to the strong flavor of uncut fish sauce. It can also be used as dressings for cabbage salads and any other dishes that needs a light wake-me-up of flavor. You can substitute 'cups' or 'parts'. If you make big batches, you can refrigerate the in a sealed bottle and take it out whenever you need. It stores really well in the refrigerator. I found this sauce is best with egg rolls that are made with pork, but it can be used with any other egg rolls. Please, Enjoy!
Provided by msvietpig
Categories Sauces
Time 15m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Pour ALL ingredients (except for the Chillies) in a sauce pan.
- Heat on medium heat until sugar has disolved.
- If desired, add thin slices of fresh red chillies to desired tast.
- Serve in dipping dish with egg rolls.
Nutrition Facts : Calories 45.2, Sodium 1132.2, Carbohydrate 10.5, Sugar 10.5, Protein 0.7
SWEET-HOT ASIAN DIPPING SAUCE
This Asian-inspired sauce is a delicious egg roll dipping sauce, but it can also be used for veggies or to make a sweet-tangy vinaigrette. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 50m
Yield 6 half-pints.
Number Of Ingredients 6
Steps:
- In a Dutch oven, bring sugar and vinegar to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat; stir in the remaining ingredients. , Ladle hot liquid into 6 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 75mg sodium, Carbohydrate 13g carbohydrate (13g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
CLASSIC VIETNAMESE DIPPING SAUCE (NướC CHấM)
Try this sweet & tangy classic Vietnamese dipping sauce known as Nước chấm. Made with fish sauce, fresh lime juice, garlic & sugar. A delicious spring roll dipping sauce or vermicelli sauce!
Provided by Jamie
Categories Sauces
Time 5m
Number Of Ingredients 9
Steps:
- Set the carrots aside. Add the remaining ingredients in a bowl and mix it together until the sugar completely dissolves. Add the shredded carrots right before serving. Makes about 1 cup of sauce.
Nutrition Facts : Calories 60 kcal, Carbohydrate 15 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1204 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
SOUTHWESTERN EGG ROLLS WITH SALSA DIPPING SAUCE
Provided by Valerie Bertinelli
Categories appetizer
Time 1h
Yield about 16 egg rolls
Number Of Ingredients 20
Steps:
- For the egg rolls: Preheat the oven to 425 degrees F. Spray a rimmed baking sheet generously with cooking spray.
- In a large bowl, combine the cheese, corn, beans, spinach, chiles, scallions, cumin, chili powder, cayenne and salt. Stir together, making sure to break up the clumps of spinach.
- Have a small bowl of water ready for moistening your fingers.
- Lay one egg roll wrapper out on a work surface and moisten the edges with your finger. Scoop 1/4 cup of the filling into the center of the wrapper; mound into a 1-inch wide log arranged diagonally across the wrapper, with about an inch of space to the corners. Fold the corners over the filling, gently pressing down on either side to secure the fold. Then, starting at one of the unfolded corners, gently but firmly roll up the egg roll. Place on the prepared baking sheet and repeat until all of the filling has been used.
- Brush the tops and sides of the egg rolls generously with beaten egg. Bake until golden brown all over, 15 to 20 minutes.
- For the salsa: Meanwhile, pulse the tomatoes, garlic and jalapeno in a food processor until the tomatoes are almost smooth. Add the scallions, cilantro, lime juice and salt; pulse just to combine.
- Serve the egg rolls with the salsa on the side, for dipping.
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- In a small bowl, combine the dipping sauce ingredients. Mix well and set aside or refrigerate until ready to serve.
- In a large 12-inch nonstick skillet, heat the olive oil over medium heat. Add the onion and saute for 3-4 minutes until softened. Add the garlic and cook for about 30 seconds, stirring constantly. Add the cubed chicken breasts and peppers and cook over medium or medium-high heat, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add the rinsed and drained black beans, spinach, corn, cilantro and seasonings. Mix well and cook until the mixture is heated through. Add the cheese and stir well, cooking, until the mixture is hot and cheese is mostly melted.
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- Prepare the chicken next. Cube the chicken into small pieces. Preheat a large frying pan over medium/high heat and add a splash of oil. Add the chicken and diced onion, then season with a generous amount of salt, black pepper and the smoked paprika. Fry for 5 to 7 minutes, until the chicken is cooked through. Transfer the chicken into a large mixing bowl.
- Into the mixing bowl, add the cubed avocado (1-cm pieces), green onion, cheese, lime juice, Worcestershire, and seasonings. Also add the 1/4 cup chimichurri sauce. Use a spatula or a gloved hand to combine all the ingredients together.
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- Brown sausage in a large nonstick skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain excess grease, and pat dry with paper towels, if necessary. Return sausage to skillet. Stir in ginger and garlic; cook 1 minute. Add coleslaw mix, and cook, stirring occasionally, 3 minutes or until coleslaw mix is tender; let stand 30 minutes to cool.
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- Pour vegetable oil to a depth of 2 inches into a wok or Dutch oven; heat to 375°. Fry, in batches, 2 to 3 minutes or until golden, turning once; drain on paper towels.
- Note: Egg rolls can be assembled up to a day ahead. Place them in a single layer on a baking sheet, cover tightly with plastic wrap, and chill. Fry according to recipe instructions. Do not fry them ahead of time or fry and freeze. We weren't happy with the results.
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