Egg Roll Dipping Sauce Recipes

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

Ingredients

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

EGG ROLL DIPPING SAUCE

Egg Roll Dipping Sauce image

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

Ingredients

1/2 cup cashew nuts, chopped
2/3 cup fresh cilantro
2 garlic cloves, quartered
2 green onions, chopped
1 tablespoon sugar
1 teaspoon fresh ground black pepper
1 teaspoon cumin
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey
1 pinch powdered saffron
1/4 cup olive oil

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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