Fresh Spring Rolls With Sweet And Sour Dipping Sauce Recipes

SPRING ROLL DIPPING SAUCE

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.

SUMMER ROLLS WITH SWEET CHILI DIPPING SAUCE

Steps:

• Put the cellophane noodles, vegetables, cilantro and peanuts in a large bowl; toss with sesame oil and lime juice to give the filling some flavor; season with salt and pepper.
• Pour 3 cups of hot, not boiling water in a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel. The rice paper is very delicate, don't soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling.
• To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third. Use less filling than you think you should, if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 2 mint leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel.
• Sweet Chili Dipping Sauce:
• In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with the summer rolls.
• Yield: 1 cup

SWEET AND SOUR DIPPING SAUCE

Steps:

• In a small saucepan over a medium-low heat, whisk (using a metal whisk) together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt; whisking constantly until the mixture is heated through.

FRESH SPRING ROLLS

Steps:

• In a medium bowl, mix the cabbage, shrimp, sweet and sour sauce, celery and carrots.
• Fill a small bowl with hot water. Dip rice wrappers one at a time into the water. Allow wrappers to soften, then remove from the water and drain. As wrappers are removed from the water, fill each with 2 tablespoons of the cabbage mixture. Roll the wrappers and chill covered until serving.

SOFT ASIAN SUMMER ROLLS WITH SWEET AND SAVORY DIPPING SAUCE

Steps:

• Bring water to a boil and cook rice noodles according to package directions. Drain, rinse and cool (makes about 2 cups).
• Line up ingredients in small bowls before beginning to make rolls. Fill a large bowl or saucepan with very warm water. Place a rice paper round in the hot water. Soak for between 30 seconds and 1 minute, or until rice round is pliable and pattern on the round is barely visible. Remove and place on a clean, slightly damp kitchen towel.
• Place 2 basil leaves on the inner edge of the rice round, about 1-inch from the edge and leaving about 1-inch on each side. Top with approximately 1/4 cup cooked rice noodles. Place 2 shrimp halves on top. Top with about 2 tablespoons carrots, then 2 leaves of mint. Fold 1 piece of lettuce leaf and place on top of pile. Bring the edge over filling and tuck underneath. As you continue to roll, fold in the sides. Finish rolling, repeat with the other rolls, and reserve under a damp cloth or paper towel. When ready to serve, slice in half and serve, cut ends up, with dipping sauce.
• Dissolve sugar in warm water, combine with other ingredients, and chill until ready to use.

VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE

Steps:

• Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
• Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
• Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
• To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

SWEET AND SOUR DIPPING SAUCE

Steps:

• Mix together over heat. Bring to the boil, allow to thicken.
• Cool, use.

EASY EGG ROLLS WITH SWEET AND SOUR ORANGE DIPPING SAUCE

Steps:

• Make the sauce: bring all sauce ingredients to a boil in a small saucepan over medium heat.
• Cook 2-3 minutes or until marmalade melts; remove from heat and let stand for 30 minutes; serve at room temperature.
• Make the egg rolls: Brown sausage in a large nonstick skillet over med-high heat, stirring until sausage crumbles and is no longer pink; drain well.
• Return sausage to skillet; stir in ginger and garlic; cook 1 minute.
• Add in coleslaw mixture; cook, stirring occasionally, 3 minutes or until coleslaw mix is tender; let stand 30 minutes to cool.
• Spoon ¼ cup sausage mixture in center of each egg roll wraper.
• Fold top corner of each wrapper over filling; fold left and right corners over filling.
• Lightly brush remaining corner with water; tightly roll filling end toward remaining corner, and gently press to seal.
• Pour vegetable oil to a depth of 2 inches into a wok or Dutch oven; heat to 375°.
• Fry in batches, 2-3 minutes or until golden, turning once; drain on paper towels.
• Serve with dipping sauce.

SWEET AND SPICY DIPPING SAUCE

Steps:

• Stir the vinegar and sugar together in a small saucepan over medium heat until the sugar dissolves completely, 7 to 10 minutes; add the salt, reduce heat to low, and simmer until the mixture thickens slightly, about 5 minutes. Remove from heat and stir the chili garlic sauce into the mixture. Allow to cool slightly before serving.

SWEET-AND-SOUR DIPPING SAUCE

Steps:

• Combine the rice vinegar, sugar, ketchup, soy sauce and water in a small bowl, stirring to dissolve the sugar. Set aside.
• Heat a small, heavy saucepan. Add the oil and swirl to glaze the bottom of the pan. When the oil is hot enough to sizzle a piece of garlic, add the garlic and ginger and stir gently until fragrant, 10 to 15 seconds, adjusting the heat so they sizzle gently without browning. Add the sugar mixture, stir to blend, then raise the heat to bring the mixture to a bubbly simmer, stirring.
• Reduce the heat to medium-low; stir the cornstarch and water to recombine it and add it to the pan. Stir until the mixture thickens and becomes glossy, about 20 seconds. Turn off the heat and cover the pot to keep the sauce warm until ready to serve. The sauce can be made ahead, stored in the refrigerator and then reheated.

SWEET AND SOUR SAUCE II

Steps:

• In a medium saucepan over medium heat, mix together water, distilled white vinegar, white sugar, tomato paste, pineapple tidbits and cornstarch. Cook, stirring occasionally, 15 minutes, or until mixture reaches desired color and consistency.