Best Quick Egg Roll Dipping Sauce Recipes
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
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.
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
EGG ROLL DIPPING SAUCE
Make and share this Egg Roll Dipping Sauce recipe from Food.com.
Provided by byZula
Categories Sauces
Time 40m
Yield 1 cup
Number Of Ingredients 13
Steps:
- Combine cashews, cilantro, garlic, green onions, sugar, black pepper and cumin in a food processor or blender.
- Blend with short bursts until the mixture is well blended. The cashews and garlic must be well chopped.
- They should be about half the size of a grain of rice.
- Combine the vinegars, honey, tamarind and saffron in a small bowl. Heat mixture for about 1 minute in microwave and stir until tamarind pulp dissolves completely.
- Pour tamarind mixture into blender or food processor with the cashew mixture and mix with short bursts until well combined (about 20 seconds).
- Pour blended sauce into small bowl and add oil. Stir by hand. Cover and refrigerate at least 30 minutes before serving.
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