Duck Sauces For Egg Rolls Recipes

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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

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

DUCK SAUCES FOR EGG ROLLS



Duck Sauces for Egg Rolls image

Make and share this Duck Sauces for Egg Rolls recipe from Food.com.

Provided by Shawn C

Categories     Chinese

Time 5m

Yield 2 16oz jars

Number Of Ingredients 7

1 (16 ounce) jar apple jelly
1 (16 ounce) jar pineapple jelly
Chinese mustard (like Mister mustard)
horseradish, drained
1 (16 ounce) jar orange marmalade
1 (16 ounce) jar currant jelly
Chinese mustard

Steps:

  • Empty jellies of desired sauce into large bowl (save and wash the jars for storing sauce).
  • Mix jellies together with mixer.
  • Add and mix mustard and horseradish by teaspoonfuls to desired hotness and taste.
  • Pour the sauce in the saved cleaned jars and put in refrigerator until ready to use.

Nutrition Facts : Calories 1757.1, Fat 0.1, Sodium 262.3, Carbohydrate 465.7, Fiber 6.1, Sugar 367, Protein 1.4

DUCK SPRING ROLLS WITH DIPPING SAUCES



Duck Spring Rolls With Dipping Sauces image

A take off of Vietnamese fresh spring rolls that are little self-contained salads-to-go -- crisp raw veggies and lots of minced fresh herbs, along with cooked shrimp, pork, fried tofu but in this recipeI used ingredients called for in the RSC contest all neatly wrapped up in a deliciously chewy-soft, rice paper that you eat with your hands. They're delicious, refreshingly cool, and fun to make as a group so each can place what they want into them. Perfect for a light summer meal, or hors-d'oeuvre. Being posted for the RSC contest. Which you needed to use the ingredients posted in the contest to make the recipe. Can be double very easily. Is served with 2 sauces both very different from each other and each complementing the duck. Rice paper rounds and rice vermicelli that are two of the essentials for this recipe so go ahead a alter this to add the vermicelli. Bean threads/bean vermicelli can be used in it's place.

Provided by Rita1652

Categories     Lunch/Snacks

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 18

6 spring roll wrappers (wrappers)
6 sage leaves
6 basil leaves
6 cilantro leaves
6 slices zucchini, thinly sliced on a mandolin paper 2 x 4, steamed till tender
6 slices sweet potatoes, sliced on a mandolin paper thin 2 x 4, steamed till tender
2 -3 ounces cooked duck, sliced thinly into 6 portions
1 teaspoon balsamic vinegar
1/4 cup chopped rhubarb
1/4 cup cherry preserves
1 teaspoon orange zest
1 teaspoon sliced scallion
1 tablespoon water
1 tablespoon peanut butter
1 teaspoon soy sauce or 1 teaspoon fish sauce
1/2 teaspoon sesame oil
1 pinch chili pepper flakes
1 Thai peppers, diced finely (use as much or little as you like)

Steps:

  • Heat in a saucepan all Rhubarb Cherry sauce ingredients for 5-10 minutes till rhubarb is tender.
  • With a hand blender blend till smooth.
  • Place in a small bowl garnished with scallions.
  • Set aside.
  • Heat all peanut sauce ingredients till blended about 30 seconds in the microwave.
  • Place in small bowl and garnish with peppers.
  • Set aside.
  • In a bowl of room temperature water soak spring rolls to soften.
  • Lay them on work surface place on each herbs following with rest of ingredients off center.
  • Then roll, bring sides in, then roll to seal.
  • Like you would do an egg roll.(The rice paper rounds are delicate once they're soaked and softened for use, so be prepared to tear a few in the process of wrapping before you really get the hang of it. Once you've figured out exactly how much filling your wrappers can handle, however, making the rolls will be easy.).
  • Slice each in half on an angle, place the spring rolls cut side up.
  • Serving along with sauces.

Nutrition Facts : Calories 126.8, Fat 2.9, SaturatedFat 0.6, Cholesterol 1.1, Sodium 179.3, Carbohydrate 22.9, Fiber 1.1, Sugar 10.8, Protein 2.8

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