Vietnamese Egg Roll Dipping Sauce Cheap Easy Recipes
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
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
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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