Lucky 13 Spring Rolls With Pineapple Dipping Sauce Recipes

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LUCKY #13 SPRING ROLLS WITH PINEAPPLE DIPPING SAUCE



Lucky #13 Spring Rolls With Pineapple Dipping Sauce image

These little bites of heaven are full of veggies and, oh, so tasty. The dipping sauce is sweet yet with a hint of fire. These are way better than take out, and you can control the salt and the fire! Created for RSC#13 contest.

Provided by pamela t.

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

1 lb ground pork
14 egg roll wraps
2 cups broccoli slaw mix
5 green onions
1/4 cup cilantro leaf
2 garlic cloves
1 teaspoon soy sauce
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup water
1 cup canola oil
1 cup pineapple chunk
1/4 cup cilantro leaf
1 jalapeno
1 tablespoon hot sauce
2 tablespoons honey

Steps:

  • Mix pork and broccoli slaw in large mixing bowl. I find it easy to mix using my hands.
  • Dice green onions (white and greens).
  • Finely dice cilantro and garlic.
  • For the onions, cilantro and garlic, I use a mini-food chopper. I t makes it a fine dice.
  • Add soy, salt and pepper.
  • Heat oil to medium in a large skillet (or you can bake spring rolls in the oven. Spray each side with cooking spray, place on parchment paper on a cookie sheet. Bake at 350 degrees about 20 minutes until golden. Turn once. Check pork inside spring roll for doneness).
  • Place about 2 T of meat mixture in the center of one egg roll wrapper.
  • Fold in bottom, fold in each side, and bring the top down envelope style. Dip your fingertips in water to seal edges.
  • The egg roll wrapper package will have further instructions for folding.
  • Keep unused wrappers under a damp paper towel while working or they may dry out.
  • This makes about 14-18 spring rolls depending on how much meat you have added.
  • Place 4 spring rolls in hot oil.
  • Cook about 4 minutes per side watching them carefully. Do not burn.
  • Drain on paper towels. Check inside one spring roll for doneness of meat.
  • For sauce:.
  • Drain pineapple well. reserve juice for another use.
  • Using a food processor or mini-chopper, chop pineapple with cilantro.
  • Add jalapeno and chop. I use seeds and all. If you don't want much heat, take the seeds out.
  • Add hot sauce ( I use Sriracha) and honey.
  • Serve with spring rolls and garnish with cilantro sprigs.

CRAB RANGOON WITH PINEAPPLE-CHILE DIPPING SAUCE



Crab Rangoon With Pineapple-Chile Dipping Sauce image

Make and share this Crab Rangoon With Pineapple-Chile Dipping Sauce recipe from Food.com.

Provided by seahorse73

Categories     Crab

Time 45m

Yield 32 wontons

Number Of Ingredients 15

1 1/2 cups fresh pineapple, diced
1/2 cup sugar
1/2 cup water
2 teaspoons chili-garlic sauce
1 lime, juice of (just the juice)
4 ounces cream cheese, softened
1 tablespoon minced fresh cilantro
2 teaspoons scallions, minced
1 teaspoon fresh ginger, minced
1 teaspoon sugar
1 teaspoon jalapeno, seeded, minced
1/2 lime (just the juice)
1 cup crabmeat (4 oz.)
32 wonton skins
1 cup vegetable oil

Steps:

  • Simmer pineapple, 1/2 cup sugar, water, chili sauce, and lime juice in a saucepan over medium-high heat. Cook until thickened, 5-8 minutes. Puree until smooth; set aside.
  • Blend cream cheese, cilantro, scallion, ginger, sugar, jalapeño, and lime juice in a bowl; gently fold in crab.
  • Arrange wonton skins on a work surface. Place 1 teaspoon of crab mixture in center of each, then moisten edges with water. Fold to form a triangle, pressing to seal. Moisten the outer corners of the triangle, seal together to form a "hat," and place on a parchment-lined baking sheet. Heat oil to 350° in a pan over med.-high.
  • Fry wontons in batches until golden on both sides, 2 - 3 minutes total. Drain on paper towels; serve with pineapple sauce. Fry remaining wontons in the same way.

Nutrition Facts : Calories 112.7, Fat 8.2, SaturatedFat 1.7, Cholesterol 4.6, Sodium 56.5, Carbohydrate 9.1, Fiber 0.3, Sugar 4, Protein 1.1

THAI DIPPING SAUCE FOR SPRING ROLLS (NAM JIM PO PIAH)



Thai Dipping Sauce for Spring Rolls (Nam Jim Po Piah) image

I always have this sauce in my fridge - it is the classic dipping sauce for Thai spring rolls (po piah), but it tastes great with any fried appetizer. It will last for a few weeks in the fridge.

Provided by Toi

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 12

Number Of Ingredients 6

1 cup white sugar
½ cup water
½ cup white vinegar
2 teaspoons salt
1 bird's eye chile, minced
1 clove garlic, minced

Steps:

  • Combine sugar, water, vinegar, salt, garlic, and chile in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.

Nutrition Facts : Calories 65.2 calories, Carbohydrate 16.8 g, Sodium 388 mg, Sugar 16.7 g

BENNIGAN'S SWEET PINEAPPLE PEPPER CREAM DIPPING SAUCE



Bennigan's Sweet Pineapple Pepper Cream Dipping Sauce image

This is a version of the dipping sauce that goes with Bennigan's southwest eggrolls. But it's not just for eggrolls, I like to dip everything in it.

Provided by LTisha

Categories     Sauces

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 cup mayonnaise
4 tablespoons salsa
8 1/4 ounces crushed pineapple, drained, juice reserved
2 tablespoons pineapple juice
2 1/2 tablespoons sugar

Steps:

  • Combine all ingredients and mix on medium speed for 2 minutes.
  • Chill in refrigerator for an hour.
  • Serve as dipping sauce with southwest eggrolls, chicken tenders, etc.

Nutrition Facts : Calories 303.1, Fat 19.7, SaturatedFat 2.9, Cholesterol 15.3, Sodium 514.5, Carbohydrate 33.1, Fiber 0.7, Sugar 21.3, Protein 1.1

CHICKEN SPRING ROLLS WITH GARLIC SOY DIPPING SAUCE



Chicken Spring Rolls With Garlic Soy Dipping Sauce image

Healthy and tasty! Often when I go to make a new recipe, I'll search and find sometimes 3 or more that sound good. I'll then make a combination of them, more than likely adding or omitting a few ingredients to suit my palate. This is one of those times. I really liked the resulting spring rolls and I hope you do too! Make sure that if you don't want to cook the wrappers, you get the ones that can be soaked for a few seconds in water, then made into a wrap and eaten immediately.

Provided by Sandi From CA

Categories     Chicken Breast

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 20

2 tablespoons vegetable oil
1 tablespoon garlic, minced
1/2 teaspoon ginger, grated
2 cups napa cabbage (aka Chinese, not regular cabbage)
1/2 cup bean sprouts
1/2 carrot, grated
2 scallions, finely sliced
2 ounces bean thread noodles, blanched and chopped
8 ounces chicken breasts, cooked and shredded
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 tablespoons cilantro, chopped
10 vietnamese spring roll wrappers
1 egg, beaten
1/2 cup soy sauce
1/4 cup rice vinegar
2 tablespoons peanut oil
2 teaspoons light sesame oil
1 teaspoon garlic, minced
1 pinch sugar

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.

Nutrition Facts : Calories 833.7, Fat 45.9, SaturatedFat 8.7, Cholesterol 182.2, Sodium 4758.1, Carbohydrate 65.1, Fiber 4.1, Sugar 6.9, Protein 41.2

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