Egg Roll Dipping Sauce Recipes

SWEET-HOT ASIAN DIPPING SAUCE

Steps:

• In a Dutch oven, bring sugar and vinegar to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat; stir in the remaining ingredients. , Ladle hot liquid into 6 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

VIETNAMESE EGG ROLL DIPPING SAUCE CHEAP EASY

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.

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.

EGG ROLL DIPPING SAUCE

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.

BEST EGG ROLLS

Steps:

• Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
• In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
• Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
• Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.