Spring Rolls With Honey Soy Dipping Sauce Food

SPRING ROLL DIPPING SAUCE

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.

SPRING ROLLS WITH HONEY-SOY DIPPING SAUCE

Steps:

• Combine the lime juice, honey, soy sauce, crushed red pepper and water in a small saucepan. Set the pan over medium heat and bring to a simmer. Simmer for 3-4 minutes, then remove from the heat and allow to cool.
• Toss 1-2 teaspoons of the dipping sauce with the prepared bean thread noodles.
• Prepare a large bowl of warm water for softening the spring roll skins and lay out all of the filling ingredients; the lettuce, carrots, peanuts, mint, basil and cilantro.
• Remove 1 spring roll skin from the package and gently submerge in the bowl of warm water. Gently swish until spring roll skin becomes loose and flexible. Carefully remove it from the water and place on a clean kitchen countertop. Place one lettuce leaf on the bottom and then top with some noodles, carrots, peanuts and herbs. Take one edge and fold over to meet the other edge, then pull back on the fillings (like you're making a burrito) until tight. Then fold in the sides and continue rolling the spring roll until sealed. (If you break the skin, just get another one and try again! If you can't roll it, don't worry about it. Just place everything in the middle and fold it up. I promise it will taste the same!)
• Slice rolls in half, if desired and serve with dipping sauce.

HONEY SOY DIPPING SAUCE (FOR DUMPLINGS OR POTSTICKERS)

Steps:

• Whisk together soy sauce, honey, ginger, sesame oil and red pepper flakes in a small bowl. (Can be prepared 1 day ahead. Cover; chill. Just before serving stir in sesame seeds.

DIPPING SAUCE FOR SPRING ROLLS

Steps:

• Combine all ingredients in a medium bowl and transfer to a serving dish. Combine and serve with prepared frozen spring rolls.

SPRING ROLLS WITH ASIAN CHILI-LIME DIPPING SAUCE

Steps:

• Dip rice paper into warm water to soften. Lay out on a damp towel. Arrange a few sprouts, carrots, cabbage, red peppers on the lower bottom of the rice paper. Fold right and left sides over filling and roll up tightly. Place seam side down on serving platter.
• In a bowl combine all of the ingredients. Let stand at room temperature before serving or store in the refrigerator.

FRESH VEGETABLE SPRING ROLLS WITH TWO DIPPING SAUCES

Steps:

• Combine all vegetables in a bowl and season with salt and pepper to taste. Lay the spring roll wrappers on a flat surface, pointed edge toward you. Put a 1/8 of the filling in the bottom third of the wrapper, bring the pointed edge over the filling, fold in the sides tightly. Dab the top pointed edge with water and roll tightly. Serve with sauces.
• Combine all ingredients in a small bowl.
• Combine all ingredients in a bowl and whisk until smooth, add cilantro just before serving.

SPRING ROLLS WITH SOY-GINGER DIPPING SAUCE

Steps:

• Cook noodles in pot of boiling water until tender, about 1 minute.
• Drain. Rinse with cold water.
• Drain well.
• Coarsely chop.
• Place noodles in bowl. Mix in next 7 ingredients.
• Season with salt and pepper.
• Place 1 egg roll wrapper on work surface.
• Place 1/4 cup shrimp mixture in 3-inch-long log down center of wrapper.
• Fold bottom of wrapper over filling, then fold in sides of wrapper over filling.
• Brush top edge of wrapper with egg.
• Roll up tightly, pressing to seal edge.
• Repeat with remaining wrappers and shrimp mixture. (Can be made 6 hours ahead. Cover; chill.).
• Pour oil into heavy large pot to depth of 3 inches.
• Heat to 350°F
• Working in batches, add rolls to oil; deep-fry until golden brown, about 5 minutes.
• Drain on paper towels.
• Serve with sauce.
• To make soy-ginger dipping sauce:.
• Whisk all ingredients in bowl to blend. Makes about 1 cup.

CHICKEN SPRING ROLLS WITH GARLIC SOY DIPPING SAUCE

Steps:

• Combine all ingredients for the dipping sauce and set aside.
• Heat oil in skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, scallions and bean sprouts. Cook for 2 minutes or until the cabbage is just limp.
• Add the noodles and chicken; continue to cook until heated through.
• Stir in the hoisin and oyster sauces; toss to coat the mixture. The filling should be moist, but not wet. Remove from heat and allow to cool. Toss in chopped cilantro.
• Place a Vietnamese spring roll wrapper in a pan of hot (not boiling) water for about 15 seconds. Remove and place on plate. If using square wrappers, position one corner toward yourself. If round, it doesn't matter. :o).
• Spoon 2 tablespoons of the filling near the bottom (or corner near you) of the wrapper and fold up to enclose the filling. Fold in the left and right sides, then roll up the remainder of the way.
• Serve with Garlic-Soy Dipping Sauce.

HONEY SOY DIPPING SAUCE

Steps:

• Whisk together all ingredients except sesame seeds.
• Cover and chill 1 hour.
• Removed from refrigerator and add sesame seeds.

SIMPLE SOY DIPPING SAUCE

Steps:

• Combine all ingredients thoroughly.
• Add a pinch of hot red pepper flakes if you like heat.