Baby Egg Rolls With Soy Sesame Dipping Sauce Recipes
SOY DIPPING SAUCE (FOR POT STICKERS OR EGG ROLLS)
This is a recipe from the side of a Trader Joe's Eggroll box, which I edited for taste of course. It is exactly what I have been searching for, so I just had to post it here!
Provided by januarybride
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk all ingredients together. Top with green onion slices as a garnish.
QUICK EGG ROLL DIPPING SAUCE
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
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
SOY-SESAME DIPPING SAUCE
This soy sauce- and sesame-flavored dip is great for egg rolls, fresh or fried spring rolls, grilled meats, or poultry. Chill or heat before serving. This is also a great dressing for coleslaw -- just toss the slaw with the dressing and chill for up to 3 days. Add some shelled sunflower seeds and some crunchy chow mein noodles right before serving.
Provided by Rayna
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 1h5m
Yield 18
Number Of Ingredients 8
Steps:
- Whisk together distilled white vinegar, soy sauce, vegetable oil, sesame oil, toasted sesame seeds, crushed red pepper flakes, garlic powder, and cayenne in a bowl. Allow the mixture to stand at room temperature for 1 hour before serving.
Nutrition Facts : Calories 71.4 calories, Carbohydrate 1.3 g, Fat 7.1 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 801.8 mg, Sugar 0.3 g
CRUNCHY VEGETABLE ROLLS WITH SOY DIPPING SAUCE
Steps:
- Preheat oven to 375°F. Spray heavy baking sheet with vegetable oil spray. Heat 1 teaspoon sesame oil in heavy large nonstick wok or skillet over high heat. Add green onions, garlic and ginger; stir-fry 1 minute. Add spinach, mushrooms, zucchini and carrot; stir-fry until vegetables are crisp-tender and spinach wilts, about 3 minutes. Add 4 teaspoons soy sauce and stir to coat vegetables, about 30 seconds. Transfer mixture to colander and drain off liquid. Cool completely.
- Place egg roll wrappers on work surface. Spoon filling in 4x2-inch rectangle in center of each wrapper, dividing equally. Fold in short sides, then roll up tightly. Arrange seam side down on prepared sheet. (Can be made 6 hours ahead. Cover with plastic wrap, refrigerate. Remove plastic before continuing.) Bake until wrappers are crisp and filling is heated through, turning once about 10 minutes.
- Meanwhile, mix vinegar and remaining 1 Teaspoon sesame oil and 3 tablespoons soy sauce in small bowl.
- Transfer rolls to plates. Serve warm with dipping sauce.
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