Who knows the recipe for asian egg roll dipping sauce?!
* 3/4 c. of pineapple juice or water (I use pineapple juice)
* 1 tbsp. of soy sauce
* 1/4 c.of ketchup
* 1/4 c. of vinegar
* 1/4 c. of sugar
* 1 1/2 tbsp. of cornstarch
* 2 tsp. of oil
Directions
1. First mix juice and the cornstarch.
2. The you heat the oil in a small pan and add remaining ingredients and the cornstarch mixture.
3. Then you cook over medium flame, stirring letting sauce thickens.
Soy Sesame Dipping Sauce
6 tablespoons soy sauce
1/4 cup rice vinegar
2 teaspoons Asian sesame oil
2 teaspoons sugar
To make the dipping sauce, combine the soy sauce, vinegar, sesame oil, and sugar in a small bowl. Stir well and serve on the side with the rolls.
Yield: 1/2 cup
Plum Sauce
2 pounds ripe plums
1/4 cup honey
1 tablespoon grated fresh ginger
1 tablespoon water
1 tablespoon minced fresh garlic
1/2 teaspoon red chili paste, or more to taste
1/4 cup soy sauce
# Pit and chop the plums.
# Place them in a medium-size saucepan along with the honey, ginger, water, garlic and chili paste. (I use Chinese Hot Bean Paste, flavorful but hot.)
# Bring to a boil, then reduce the heat and simmer until the plums are soft, about 15 minutes.
# Remove from the heat and stir in the soy sauce.
# Puree the mixture in a blender or food processor.
Note: I once made this sauce with plums so overripe and juicy that it had to be thickened. If that happens, thicken it with a little cornstarch and water; turns out great.
This recipe makes about 4 cups. What you don't use after a few days can be frozen for up to a year.
Tamarind Dipping Sauce
1/4 cup cashews, chopped
2/3 cup fresh cilantro, chopped
2 cloves garlic, quartered
2 green onions, chopped
1 tablespoon sugar
1 teaspoon 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
Combine 1st 7 ingredients in food processor.
Blend with short bursts until the mixture is well blended, and the cashews and garlic have been chopped into pieces about half the size of a grain of rice.
Combine the vinegars, honey, tamarind, and saffron in a small bowl.
Heat the mixture for about 1 minute in microwave then stir until tamarind pulp dissolves completely.
Pour mixture into blender or food processor and mix with cashew mixture (about 20 seconds).
Pour sauce into bowl. Add the oil and stir by hand.
Cover and refrigerate at least 30 minutes.
Answers: Sweet and Sour Sauce
* 3/4 c. of pineapple juice or water (I use pineapple juice)
* 1 tbsp. of soy sauce
* 1/4 c.of ketchup
* 1/4 c. of vinegar
* 1/4 c. of sugar
* 1 1/2 tbsp. of cornstarch
* 2 tsp. of oil
Directions
1. First mix juice and the cornstarch.
2. The you heat the oil in a small pan and add remaining ingredients and the cornstarch mixture.
3. Then you cook over medium flame, stirring letting sauce thickens.
Soy Sesame Dipping Sauce
6 tablespoons soy sauce
1/4 cup rice vinegar
2 teaspoons Asian sesame oil
2 teaspoons sugar
To make the dipping sauce, combine the soy sauce, vinegar, sesame oil, and sugar in a small bowl. Stir well and serve on the side with the rolls.
Yield: 1/2 cup
Plum Sauce
2 pounds ripe plums
1/4 cup honey
1 tablespoon grated fresh ginger
1 tablespoon water
1 tablespoon minced fresh garlic
1/2 teaspoon red chili paste, or more to taste
1/4 cup soy sauce
# Pit and chop the plums.
# Place them in a medium-size saucepan along with the honey, ginger, water, garlic and chili paste. (I use Chinese Hot Bean Paste, flavorful but hot.)
# Bring to a boil, then reduce the heat and simmer until the plums are soft, about 15 minutes.
# Remove from the heat and stir in the soy sauce.
# Puree the mixture in a blender or food processor.
Note: I once made this sauce with plums so overripe and juicy that it had to be thickened. If that happens, thicken it with a little cornstarch and water; turns out great.
This recipe makes about 4 cups. What you don't use after a few days can be frozen for up to a year.
Tamarind Dipping Sauce
1/4 cup cashews, chopped
2/3 cup fresh cilantro, chopped
2 cloves garlic, quartered
2 green onions, chopped
1 tablespoon sugar
1 teaspoon 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
Combine 1st 7 ingredients in food processor.
Blend with short bursts until the mixture is well blended, and the cashews and garlic have been chopped into pieces about half the size of a grain of rice.
Combine the vinegars, honey, tamarind, and saffron in a small bowl.
Heat the mixture for about 1 minute in microwave then stir until tamarind pulp dissolves completely.
Pour mixture into blender or food processor and mix with cashew mixture (about 20 seconds).
Pour sauce into bowl. Add the oil and stir by hand.
Cover and refrigerate at least 30 minutes.
Asia is a really big place. What kind of sauce did you want, Thai, Chinese, Vietnamese, Malaysian, Burmese. I think egg rolls or something very much like them come up in just about every Asian cuisine. Which particular country would you like your sauce recipe to come from?
One you may wish to try, that is very simple is this:
Combine:
1/2 C. sour cream
2 tsps. mustard
1 1/2 tsps. horseradish
Mix very well and refrigerate until needed.
Another is:
Combine:
1/4C. soy sauce
1 tblsp. chili oil
Mix well. Serve alongside egg rolls.