Pumpkin Eggroll Sauce Recipes

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QUICK EGG ROLL DIPPING SAUCE



Quick Egg Roll Dipping Sauce image

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

3 tablespoons soy sauce
3 tablespoons rice vinegar
⅛ teaspoon sesame oil
1 teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon onion powder

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

PUMPKIN PIE EGG ROLLS WITH CARDAMOM WHIPPED CREAM



Pumpkin Pie Egg Rolls with Cardamom Whipped Cream image

Provided by Food Network

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 10

Canola oil, for frying
1/2 cup heavy cream
3 teaspoons powdered sugar
Pinch ground cardamom
Pinch ground ginger
24 ounces pumpkin pie filling from leftover pumpkin pie (from approximately 2 slices)
Sixteen 8-inch square egg roll wrappers
2 large eggs, beaten
1/2 cup granulated sugar
1/4 cup ground cinnamon

Steps:

  • Heat 3 inches oil to 325 degrees F in a Dutch oven or deep skillet.
  • Whisk the heavy cream, powdered sugar, cardamom and ginger together in a bowl until soft peaks form. Transfer to a serving bowl and set aside in the refrigerator until ready to serve.
  • Scoop the pumpkin pie filling into a bowl and mix together until smooth. Spoon into a large piping bag and snip off the tip to make a 1/2-inch hole. Place an egg roll wrapper on a work surface with one of the flat sides facing you. Brush the edges with the egg wash. Pipe a horizontal line of the pumpkin pie filling just above the brushed edge closest to you. Fold in the sides and roll up to the top edge, making sure it seals. Continue with the remaining filling and wrappers.
  • Fry the egg rolls in batches until all sides are golden brown, 2 to 3 minutes on each side. Meanwhile, add the granulated sugar and cinnamon to a large bowl. Remove the egg rolls from the fryer and add immediately to the cinnamon-sugar mixture, tossing to coat.
  • Place the egg rolls on a platter and serve alongside the whipped cream.

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  • In a large bowl, mix all ingredients together excluding the egg and skins. Taste and add more honey or condensed milk for additional sweetness.
  • Place the square-shaped egg roll skin with one of the corners facing you. Place 1 tablespoon of the pumpkin filling on the bottom part of the skin closer to you and the corner. Do not place the filling in the center. Start rolling the skin by pulling the corner close to you over the filling. Tuck it in and keep rolling until you are at the middle of the square.
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