Asian Veggie Eggrolls With A Ginger Soy Dip Recipes

EASY ASIAN DIPPING SAUCE

Easy Asian Dipping Sauce image

This easy dipping sauce tastes great with chicken balls, spring rolls, or dumplings.

Provided by gregoryz

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 7

Ingredients

½ cup soy sauce
½ cup rice wine vinegar
2 tablespoons honey
3 cloves minced garlic
2 tablespoons minced fresh ginger root
2 teaspoons sesame seeds
2 teaspoons sesame oil

Steps:

Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

Nutrition Facts : Calories 28.1 calories, Carbohydrate 4.2 g, Fat 1.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 601.7 mg, Sugar 3.1 g

SOY GINGER DIPPING SAUCE

Soy Ginger Dipping Sauce image

Provided by Alton Brown

Time 10m

Yield 1 cup

Number Of Ingredients 7

Ingredients

1/2 cup low-sodium soy sauce
1/4 cup rice wine vinegar
2 tablespoons finely grated ginger
2 tablespoons chopped green onion
2 medium cloves garlic, minced
2 teaspoons sugar
1 teaspoon sesame oil

Steps:

Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.

ASIAN VEGGIE EGGROLLS WITH A GINGER-SOY DIP

ASIAN VEGGIE EGGROLLS WITH A GINGER-SOY DIP image

Categories Ginger Vegetable Appetizer Fry Vegetarian

Yield 6-8 servings

Number Of Ingredients 23

Ingredients

15 Large Won-ton Wrappers, find fresh in the produce section
2 Tablespoons Canola Oil
4 Cups Bean Sprouts, washed and dried
6 Green Onions, diced fine
1 Cup Snow Peas, finely chopped
2 Cups Carrots, peeled and shredded
4 Cups Cabbage, shredded
3 Garlic Cloves, minced and peeled
1 Teaspoon Fresh Ginger, peeled and minced
2 Tablespoons Brown Sugar
1/2 Teaspoon Five-spice Powder
3 Tablespoons Light Soy Sauce
Salt and Pepper, to taste
1/2 Cup Canola Oil
1 Egg, beaten
Dipping Sauce:
3/4 Cup Light Soy Sauce
6 Tablespoons Rice Vinegar
2 Tablespoons Sesame Oil
1 Tablespoon Fresh Ginger, peeled and minced
1 Teaspoon Brown Sugar
2 Garlic Cloves, finely minced and peeled
1/2 Cup Green Onions, thinly sliced for topping dipping sauce

Steps:

1. Heat a large wok on high heat. Add the 2 tablespoons canola oil to the hot wok on high heat. 2. Add all the vegetables, the garlic, ginger, brown sugar, five-spice powder and stir fry on high heat for about 2-5 minutes. Do not over cook as the vegetables should be crispy for the filling. 3. Add the soy sauce and continue to stir fry for an additional minute. 4. Drain the vegetable mixture in a colander for excess liquid to drain and set aside to cool sightly before filling eggroll wrappers. 5. Fill eggrolls according to package direction or just use your imagination on the fold. Seal with the beaten egg with a brush. 6. TO MAKE DIPPING SAUCE: Stir together or process the ingredients for the sauce and serve with the green onions as a topping to the sauce. 7. TO FRY: Heat the cup of canola oil in a flat bottomed 12 inch non-stick fry pan. Brown both sides of each wrapped eggroll on medium to high heat. Drain on paper towels until ready to serve. These eggrolls taste good hot or room temperature. Serve each person with a portion of the dipping sauce topped with the green onions.

GINGER- SOY VEGETABLE DIP

Ginger- Soy Vegetable Dip image

One of my mom's recipes - my sister and I used to request this as a snack all the time; actually, that used to be the only way I would eat my vegetables.

Provided by ChrisMc

Categories Potluck

Time 5m

Yield 1 1/2 cup

Number Of Ingredients 4

Ingredients

1 1/2 cups low-fat mayonnaise
1 tablespoon soy sauce
1 teaspoon garlic, crushed
1 1/2 teaspoons dried ginger (or 2 tsp fresh ginger, minced)

Steps:

Blend all ingredients well; chill.
Serve with fresh vegetables for snacking.
This will keep for several weeks in the refrigerator.
If using fresh ginger, cut slices perpendicular to the direction of the fibers, then place chucks in a garlic press and crush.

ASIAN VEGETABLE ROLLS WITH SOY-LIME DIPPING SAUCE

Asian Vegetable Rolls With Soy-Lime Dipping Sauce image

These tasty bundles are super low in calories, fat and carbs and super high in flavor. Small lettuce leaves are filled with grated cucumber and carrots, yellow bell pepper and green onions then dipped in a yummy soy-lime dipping sauce. From the 100 Calories Snacks & More cookbook.

Provided by Crafty Lady 13

Categories Greens

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup reduced sodium soy sauce
2 tablespoons lime juice
1 garlic clove, crushed
1 teaspoon honey
1/2 teaspoon finely chopped fresh ginger
1/4 teaspoon dark sesame oil
1/8-1/4 teaspoon red pepper flakes
1/2 cup grated cucumber
1/3 cup grated carrot
1/4 cup sliced yellow bell pepper (1 inch long)
2 tablespoons thinly sliced green onions
18 small lettuce leaves
sesame seeds (optional)

Steps:

Combine soy sauce, lime juice, garlic, honey, ginger, oil and red pepper flakes in small bowl.
Combine cucumber, carrot, bell pepper and green onion in medium bowl. Stir in 1 tablespoon soy sauce mixture.
Place about 1 tablespoon vegetable mixture on each lettuce leaf. Roll up leaves; sprinkle with sesame seeds, if desired. Serve with remaining sauce for dipping.

Nutrition Facts : Calories 21.8, Fat 0.3, Sodium 363.9, Carbohydrate 4.4, Fiber 0.7, Sugar 1.9, Protein 1

CRUDITES WITH ASIAN-STYLE DIP

Crudites with Asian-Style Dip image

Provided by Sally Gilmour

Categories Condiment/Spread Ginger Vegetable No-Cook Cocktail Party Vegetarian Mayonnaise Vinegar Spice Sour Cream Sesame Bon Appétit Japan

Yield Makes 1 cup dip

Number Of Ingredients 12

Ingredients

1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons soy sauce
2 tablespoons chopped fresh basil
1 tablespoon oriental sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon rice vinegar
1 teaspoon minced peeled fresh ginger
1 teaspoon sugar
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
Assorted cut-up vegetables (such as carrots, red bell peppers, sugar snap peas, cucumbers and broccoli)

Steps:

Combine first 11 ingredients in small bowl; whisk to blend. Season dip with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Place bowl with dip in center of platter. Surround with assorted vegetables and serve.

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