Asian Veggie Eggrolls With A Ginger Soy Dip Recipes
SIMPLE SOY DIPPING SAUCE
An easy to make all-purpose soy dipping sauce for dumplings, potstickers, egg rolls, lettuce wraps, fondue dip, and cooked meats such as chicken wings and seafood. I make it and use a funnel to put the sauce into an empty glass salad dressing jar but any other jar would do.From an old magazine clipping.
Provided by foodtvfan
Categories Onions
Time 10m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients thoroughly.
- Add a pinch of hot red pepper flakes if you like heat.
Nutrition Facts : Calories 255.1, Fat 18.2, SaturatedFat 2.6, Sodium 8048.6, Carbohydrate 10.2, Fiber 1.9, Sugar 3.1, Protein 15.7
SOY GINGER DIPPING SAUCE
Provided by Alton Brown
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.
EASY SPRING ROLL RECIPE WITH SOY GINGER DIPPING SAUCE AND A #NATURALLYFRESH GIVEAWAY
A deliciously crunchy spring roll with flavorful dipping sauce
Provided by Turning the Clock Back
Time 30m
Number Of Ingredients 13
Steps:
- Combine the vegetables in a large bowl and mix to combine
- Prepare rice paper wrappers according to package instructions.
- Place 1/4 cup of vegetables onto wrapper (place closest to edge facing you)
- Roll up spring roll (fold edge closes to you over the vegetables. Tuck in sides. Continue rolling until completely wrapped)
- Let spring rolls sit under plastic wrap while you finish rolling them.
- MAKE DIPPING SAUCE
- into a small bowl combine the Naturally Fresh Ginger Dressing, the soy sauce, and the sesame oil. Whisk to combine. Pour into serving bowl and top with green onions and sesame seeds.
- Serve spring rolls with dipping sauce
Nutrition Facts : Calories 565 calories, Carbohydrate 83 grams carbohydrates, Fat 18 grams fat, Protein 20 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 4754 grams sodium, Sugar 12 grams sugar
SPRING ROLLS WITH SOY-GINGER DIPPING SAUCE
Categories turkey Appetizer Fry Fall Bon Appétit Seattle Washington Sugar Conscious Dairy Free Peanut Free Tree Nut Free
Yield Makes 16
Number Of Ingredients 20
Steps:
- Cook noodles in pot of boiling water until tender, about 1 minute. Drain. Rinse with cold water. Drain well. Coarsely chop. Place noodles in bowl. Mix in next 7 ingredients. Season with salt and pepper.
- Place 1 egg roll wrapper on work surface. Place 1/4 cup shrimp mixture in 3-inch-long log down center of wrapper. Fold bottom of wrapper over filling, then fold in sides of wrapper over filling. Brush top edge of wrapper with egg. Roll up tightly, pressing to seal edge. Repeat with remaining wrappers and shrimp mixture. (Can be made 6 hours ahead. Cover; chill.)
- Pour oil into heavy large pot to depth of 3 inches. Heat to 350°F. Working in batches, add rolls to oil; deep-fry until golden brown, about 5 minutes. Drain on paper towels. Serve with sauce.
- To make soy-ginger dipping sauce:
- Whisk all ingredients in bowl to blend. Makes about 1 cup.
ASIAN VEGGIE EGGROLLS WITH A GINGER-SOY DIP
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.
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- In a medium bowl, combine the chicken, kale, carrots, egg, sugar, soy sauce, and garlic. Mix well. Set aside to marinate for 20 to 30 minutes.
- To roll the egg rolls, place one wrapper at a time on your work surface and spoon about 1 tablespoon of the filling onto the lower one-third of the wrapper. Begin rolling from the bottom, tucking the filling under and folding in the sides as you roll. Brush the edges of the wrapper with egg white to seal them. Set the finished rolls aside on a sheet pan as you finish them.
- In a large frying pan, heat approximately 3/4 inch oil over medium heat. Test the heat of the oil by adding a small piece of egg roll wrapper to the pan. If it sizzles and browns too quickly, then your heat is too high.
- Gently place the egg rolls in the heated oil and fry for 5 to 10 minutes, or until they are golden on the bottom. Turn the egg rolls over and cook until they are golden on the other side and the filling is cooked through.
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- Heat olive oil and sesame oil in a large wok or nonstick pan over medium-high heat. Add the onions, mushrooms, and carrots to the pan; cook stirring frequently for about 3 to 5 minutes or until tender. Add the cabbage to the vegetable mixture. Toss well; cook cabbage until tender and starts to wilt; about 3 minutes.
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- Grab an egg roll wrapper and place it diagonally on a flat work surface (one edge of the wrapper should be facing you).
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