Quick Egg Roll Dipping Sauce Food

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MOM'S EGG ROLLS WITH SWEET AND SOUR SAUCE



Mom's Egg Rolls with Sweet and Sour Sauce image

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

Sweet and Sour Sauce
3/4 cup sugar
1/3 cup ketchup
2/3 cup water
1 tablespoon soy sauce
1/4 teaspoon salt
1/2 cup vinegar
3 1/2 tablespoons cornstarch
1/3 cup water
1 lb ground beef
1/2 cup chopped white onion
3 green onions, chopped
1 bag (16 oz) coleslaw mix
Soy sauce
1 package (1 lb) egg roll skins
Vegetable oil

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

THAI DIPPING SAUCE FOR SPRING WRAP OR EGG ROLLS



Thai Dipping Sauce for Spring Wrap or Egg Rolls image

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

3/4 cup water
2 teaspoons cornstarch
1/3 cup seasoned rice vinegar
1/4 cup brown sugar
1 1/2 tablespoons reduced sodium soy sauce
1 tablespoon fresh ginger, grate
2 cloves garlic, smashed
1/2 teaspoon crushed red pepper flakes

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.

QUICK EGG ROLL DIPPING SAUCE



Quick Egg Roll Dipping Sauce image

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

3 tablespoons soy sauce
3 tablespoons rice vinegar
⅛ teaspoon sesame oil
1 teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon onion powder

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

EGG ROLLS WITH PEANUT DIPPING SAUCE



Egg Rolls With Peanut Dipping Sauce image

You won't believe how simple it is to make your own delicious restaurant-quality egg rolls! HINTS: Cutting very small pieces of pork tenderloin is quick and easy when the meat is partially frozen. Or leave the pork out for vegetarian egg rolls. Commercially prepared shoestring or matchstick carrots along with coleslaw mix may be used to really speed things up! Created expressly for RSC #9.

Provided by Debs Recipes

Categories     Pork

Time 35m

Yield 15 serving(s)

Number Of Ingredients 19

2 tablespoons low sodium soy sauce
1 1/2 tablespoons brown sugar
1/4 cup creamy peanut butter
1/2 teaspoon ground ginger or 1 teaspoon finely minced fresh ginger
1 teaspoon sesame oil
1 teaspoon asian chili oil
1 tablespoon rice vinegar
1 1/2 tablespoons chicken broth or 1 1/2 tablespoons pineapple juice
1 tablespoon peanut oil or 1 tablespoon vegetable oil
1 teaspoon sesame oil
1/2 lb pork tenderloin, cut into very small pieces
coarse-ground garlic salt
1 1/2 medium carrots, peeled and julienned (1 cup or 4 ounces)
1/2 cup white onion, finely diced
3 cups fresh bean sprouts (10-12 ounces)
2 cups thinly sliced cabbage (4 ounces)
1 (16 ounce) package egg roll wraps
1 egg, beaten together with
1 tablespoon water

Steps:

  • Whisk soy sauce and brown sugar together until dissolved then add gradually to peanut butter; stir until smooth; stir in ginger,sesame oil, chili oil, and rice vinegar; blend well.
  • Divide the peanut sauce into two equal portions; set one portion aside in a.
  • microwave-safe bowl; it will be used later as dipping sauce; whisk chicken broth or pineapple juice into second portion of peanut sauce; set aside for stir-fry.
  • Add peanut oil and sesame oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add pork to skillet then season with garlic salt and sauté 1 minute; meat will be only partially cooked; add onions and carrots to skillet and sauté another minute or until.
  • meat is almost cooked through; add cabbage and sauté another minute; add bean sprouts and toss about 30 seconds until veggies are evenly distributed; add thinned (second portion) peanut sauce and cook about 1 minute until sauce is bubbly; carrots should be crisp-tender and bean sprouts should remain crisp.
  • Remove skillet from heat and turn contents into a strainer; you will have nearly 4 cups of eggroll filling.
  • Place 1/4 cup of filling onto each egg roll wrap and roll up according to package directions; seal final edge of each egg roll wrap with eggwash.
  • Fry egg rolls two or three at a time in hot vegetable oil until they are golden; remove onto absorbent paper to drain.
  • Meanwhile, cook reserved peanut sauce in microwave oven about 45 seconds or just until bubbly around edges; stir then serve with hot egg rolls.
  • Cooked egg rolls may be kept warm in a low oven until serving time; or egg rolls may be assembled and individually quick frozen either before or after frying.

Nutrition Facts : Calories 172.1, Fat 5.3, SaturatedFat 1.2, Cholesterol 26.8, Sodium 297.2, Carbohydrate 22.9, Fiber 1.7, Sugar 3.5, Protein 8.6

EGG ROLLS



Egg Rolls image

I only found one egg roll recipe on Zaar, so this one came from Food Network. Looks like it is a good one though. I will be trying this in the near future and will rate. I used my first wonton wrapper this weekend and am not inspired to try more recipes with them or egg roll wrappers (only bigger in size.) These would be great to have in the freezer for a quick dinner or snack - yum!

Provided by Ann Cecile

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 18

4 tablespoons vegetable oil
1 inch grated fresh ginger
2 garlic cloves, finely chopped
2 scallions, sliced thinly
1 carrot, cut into 1-inch julienne strips
1 small red pepper, cut into 1-inch julienne strips
1 cup napa cabbage, shredded
1/4 cup chicken broth
2 tablespoons reduced sodium soy sauce
1 tablespoon sugar
1 -2 tablespoon sesame oil
20 wonton wrappers (covered loosely with a damp paper towel to prevent drying)
10 shrimp, cooked
1/3 cup light soy sauce
1/3 cup rice vinegar
1 tablespoon honey
1 -2 teaspoon sesame oil
1 pinch red pepper flakes

Steps:

  • In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
  • In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.
  • Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
  • In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.
  • For the dipping sauce, just combine all ingredients in a bowl.

Nutrition Facts : Calories 361.6, Fat 19.3, SaturatedFat 2.6, Cholesterol 26.4, Sodium 1979, Carbohydrate 37.3, Fiber 2.3, Sugar 10, Protein 11.1

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