Quick Egg Roll Dipping Sauce Food

MOM'S EGG ROLLS WITH SWEET AND SOUR SAUCE

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.

THAI DIPPING SAUCE FOR SPRING WRAP OR EGG ROLLS

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.

SWEET AND SOUR SAUCE (FOR DIPPING EGG ROLLS AND MORE)

Steps:

• Place pineapple preserves in a small saucepan.
• Whisk together the remaining ingredients and stir in .
• Heat over low heat, stirring, until preserves melt and mixture thickens slightly and is well blended.
• Remove from heat and cool before using.

QUICK EGG ROLL DIPPING SAUCE

Steps:

• Whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic powder, and onion powder until smooth. Distribute in small dipping dishes.

HOISIN DIPPING SAUCE

Steps:

• In small saucepan, combine all ingredients; mix well.
• Cook over medium-low heat until thoroughly heated. Serve warm.

EGG ROLLS WITH PEANUT DIPPING SAUCE

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.

EGG ROLLS

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.