SPRING ROLL DIPPING SAUCE
Serve as a dipping sauce with Asian-inspired dishes. This sauce is terrific with spring rolls or dumplings.
Provided by Jackie Smith
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine soy sauce, hoisin sauce, water, garlic, green onions, sesame oil, sugar, and ginger in a small mixing bowl. Mix well, adding additional hoisin sauce to thicken mixture to your desired consistency if needed. Cover the sauce and refrigerate for 1 to 2 hours to allow flavors to blend.
- Before serving, pour mixture into a small saucepan and heat. Serve warm.
Nutrition Facts : Calories 34.8 calories, Carbohydrate 5.6 g, Cholesterol 0.2 mg, Fat 0.9 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 1031.5 mg, Sugar 3 g
PINEAPPLE DIPPING SAUCE
This goes great with coconut shrimp, chicken nuggets and ham. It is also great with spring rolls and egg rolls.
Provided by Beverley Williams
Categories Fruit Sauces
Time 15m
Number Of Ingredients 4
Steps:
- 1. Place all ingredients in a small saucepan. Mix all ingredients well.
- 2. Heat on medium-low heat for 10 minutes, stirring often.
- 3. Serve warm.
LUCKY #13 SPRING ROLLS WITH PINEAPPLE DIPPING SAUCE
These little bites of heaven are full of veggies and, oh, so tasty. The dipping sauce is sweet yet with a hint of fire. These are way better than take out, and you can control the salt and the fire! Created for RSC#13 contest.
Provided by pamela t.
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Mix pork and broccoli slaw in large mixing bowl. I find it easy to mix using my hands.
- Dice green onions (white and greens).
- Finely dice cilantro and garlic.
- For the onions, cilantro and garlic, I use a mini-food chopper. I t makes it a fine dice.
- Add soy, salt and pepper.
- Heat oil to medium in a large skillet (or you can bake spring rolls in the oven. Spray each side with cooking spray, place on parchment paper on a cookie sheet. Bake at 350 degrees about 20 minutes until golden. Turn once. Check pork inside spring roll for doneness).
- Place about 2 T of meat mixture in the center of one egg roll wrapper.
- Fold in bottom, fold in each side, and bring the top down envelope style. Dip your fingertips in water to seal edges.
- The egg roll wrapper package will have further instructions for folding.
- Keep unused wrappers under a damp paper towel while working or they may dry out.
- This makes about 14-18 spring rolls depending on how much meat you have added.
- Place 4 spring rolls in hot oil.
- Cook about 4 minutes per side watching them carefully. Do not burn.
- Drain on paper towels. Check inside one spring roll for doneness of meat.
- For sauce:.
- Drain pineapple well. reserve juice for another use.
- Using a food processor or mini-chopper, chop pineapple with cilantro.
- Add jalapeno and chop. I use seeds and all. If you don't want much heat, take the seeds out.
- Add hot sauce ( I use Sriracha) and honey.
- Serve with spring rolls and garnish with cilantro sprigs.
HAM ROLLS WITH SPICY PINEAPPLE SAUCE
Summer rolls are such a great appetizer because they're so satisfyingly chewy and flavorful but they're not so heavy that they'll ruin your meal. These pack an extra little surprise in the center-canned ham, a salty wonder.
Provided by Molly Yeh
Categories appetizer
Time 1h10m
Yield 10 rolls, 20 pieces
Number Of Ingredients 12
Steps:
- For the spicy pineapple sauce: Add the pineapple chunks, Thai bird chile, garlic, lime juice, brown sugar, fish sauce and ginger to a blender. Blend until combined. Transfer the mixture to a pot. Heat the mixture over medium heat. Combine the cornstarch with 2 tablespoons water in a small bowl and mix until the cornstarch is dissolved. Add to the hot pineapple mixture and stir to combine. Simmer until the mixture thickens, about 5 minutes.
- For the ham rolls: Cut the ham into 10 slices, then cut each slice into 4 matchsticks. Add the ham to a nonstick pan over medium heat and fry until golden brown. Set aside and let cool.
- Cook the vermicelli rice noodles according to the package. Rinse with cold water. Toss with 1/4 cup pineapple sauce. Set aside.
- Line a plate with a damp paper towel or parchment paper. Wet a few paper towel sheets and wring out the water. Have them standing by to cover your finished rolls. Fill a large shallow bowl with warm water. Dunk one rice wrapper in the shallow bowl of water for about 5 seconds to soften. Move to your work surface. Add 1 leaf of butter lettuce, torn in half, in the center, and top with 4 pieces of the ham, a small pile of the vermicelli noodles, red cabbage, cilantro leaves and mint leaves. Gently pull the bottom of the wrapper and roll over the filling, using your hands to tuck the filling in as you roll. Fold in each side and continue to roll tightly. Add the roll to your damp paper towel-lined plate. Cover the roll with a damp paper towel. Continue rolling until you have 10 rolls, covering with damp paper towels and keeping them separated (if the rolls touch, the wrappers will tear).
- To serve, cut each roll in half on an angle and serve with the spicy pineapple sauce.
DIPPING SAUCE FOR SPRING ROLLS
Provided by Rachael Ray : Food Network
Categories condiment
Time 5m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in a medium bowl and transfer to a serving dish. Combine and serve with prepared frozen spring rolls.
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