Sweet And Sour Dipping Sauce For Summer Rolls Food

SWEET AND SOUR DIPPING SAUCE

Steps:

• Mix together over heat. Bring to the boil, allow to thicken.
• Cool, use.

SUMMER ROLLS WITH SWEET CHILI DIPPING SAUCE

Steps:

• Put the cellophane noodles, vegetables, cilantro and peanuts in a large bowl; toss with sesame oil and lime juice to give the filling some flavor; season with salt and pepper.
• Pour 3 cups of hot, not boiling water in a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel. The rice paper is very delicate, don't soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling.
• To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third. Use less filling than you think you should, if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 2 mint leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel.
• Sweet Chili Dipping Sauce:
• In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with the summer rolls.
• Yield: 1 cup

SWEET AND SOUR DIPPING SAUCE

Steps:

• In a small saucepan over a medium-low heat, whisk (using a metal whisk) together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt; whisking constantly until the mixture is heated through.

SWEET AND SOUR DIPPING SAUCE FOR SUMMER ROLLS

Steps:

• Soak red-pepper flakes in lime juice 4 minutes. Add the garlic, sugar, and fish sauce; stir until sugar is dissolved.

SWEET & SOUR SAUCE

Steps:

• Put everything except the cornflour into a small saucepan and cook over a medium heat, while whisking, until just simmering.
• Add the cornflour to a small bowl, add 1 tbsp water and mix together. Pour into the saucepan and whisk together until thickened and saucy.

SWEET-AND-SOUR DIPPING SAUCE

Steps:

• Combine the rice vinegar, sugar, ketchup, soy sauce and water in a small bowl, stirring to dissolve the sugar. Set aside.
• Heat a small, heavy saucepan. Add the oil and swirl to glaze the bottom of the pan. When the oil is hot enough to sizzle a piece of garlic, add the garlic and ginger and stir gently until fragrant, 10 to 15 seconds, adjusting the heat so they sizzle gently without browning. Add the sugar mixture, stir to blend, then raise the heat to bring the mixture to a bubbly simmer, stirring.
• Reduce the heat to medium-low; stir the cornstarch and water to recombine it and add it to the pan. Stir until the mixture thickens and becomes glossy, about 20 seconds. Turn off the heat and cover the pot to keep the sauce warm until ready to serve. The sauce can be made ahead, stored in the refrigerator and then reheated.

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.

SWEET AND SOUR DIPPING SAUCE

Steps:

• Mix together brown sugar and corn starch in a small sauce pan.
• Stir in rest of the ingredients.
• Bring to a gentle boil, stirring constantly until slightly thickened and bubbly.

SWEET AND SOUR DIPPING SAUCE

Steps:

• Mix a little bit of the pineapple juice with the cornstarch to avoid lumps.
• Combine all the ingredients in a small sauce pan and bring to a boil.
• Reduce to a simmer and cook for about 5 minutes or until thick.

SPICY SUMMER ROLLS WITH PEANUT DIPPING SAUCE

Steps:

• For the sauce:
• Whisk together sauce ingredients in a bowl until smooth. Set aside.
• For the summer rolls:
• Put noodles in a heat-proof bowl and cover with boiling-hot water. Soak noodles for 10 minutes then drain and pat dry. Toss noodles with 1 tablespoon lime juice. Cut noodles with kitchen shears or knife in 5 or 6 places.
• Stir together sugar and remaining tablespoon lime juice in another bowl until sugar is dissolved, then toss with carrots and chiles.
• Gently immerse 1 rice-paper round in a large bowl of hot tap water and let stand until soft and pliable, 15 to 20 seconds. Lift out, letting excess water drip off, then lay round on a work surface, smoothing it out. If round is still very wet, gently blot top with kitchen towel.
• Arrange about 1/4 cup cabbage across center of round, leaving about 1 1/2 inches uncovered on both sides. Top cabbage evenly with 3 tablespoons carrot mixture, then sprinkle with 1 generous tablespoon peanuts. Cover mound of vegetables with a layer each of mint and basil leaves. Top evenly with about 2 tablespoons noodles.
• Fold edge of wrapper nearest you over filling, tucking in filling as tightly as possible, until it touches other side of wrapper, then fold in sides and continue to tightly roll until sealed.
• Put roll on a rimmed baking sheet lined with a damp towel and cover with another damp towel. Make 11 more rolls in same manner, storing them on baking sheet without touching.

THAI SWEET AND SPICY DIPPING SAUCE

Steps:

• In a small saucepan, combine vinegar and a 1/2 cup of the sugar.
• Bring to a low boil over med-high heat, stirring occasionally.
• Lower the heat to medium and add in remaining sugar.
• Cook for about 2 minutes, stirring frequently as the mixture comes to a boil.
• Reduce the heat to low and add the salt.
• Simmer for about 5 minutes, stirring occasionally.
• Then stir in the chili-garlic sauce and remove from heat.
• Let sauce cool and serve at room temp.
• Will keep in the refrigerator for 2 to 3 weeks if it lasts that long.
• Makes 1 1/2 cups.