Big Easy Eggrolls W Creole Dipping Sauce Recipes

Steps:

• Whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic powder, and onion powder until smooth. Distribute in small dipping dishes.

Steps:

• Mix Creole mustard with the mayonnaise to taste.
• Add lemon juice to taste, (1 Tbsp. will get you going.) Add Creole spices to taste (start with 1 1/2 tsp.).
• Refrigerate for about 1 hour.

Steps:

• In a large skillet over medium heat, saute for 2 minutes shallots and baby carrots, stirring often. Add chicken breast, Hidden Valley Ranch Original Seasoning Mix, soy sauce, ginger, garlic, white wine, corn starch and sugar. Stirring often cook this mixture for about 7 to 8 minutes. Remove from heat and stir in green onions and spinach. Set aside to cool completely. This could be made the day or morning before.
• Preheat oven to 400 degrees.
• On the Egg Roll Wrapper package there is a diagram and instructions on how to assemble. If that isn't handy, here is my best description:.
• 1) Take one wrapper and place it on a work surface in front of you with one corner facing you.
• 2) In the middle put 1/4 cup of the cooled filling. Pull up the bottom corner and cover filling completely.
• 3) Bring both sides in to the middle. Wet the remaining end with water, using your finger and roll the roll forward towards the wet end and seal.
• 4) Place seam side down on a non stick sprayed baking sheet. Continue until all filling is used.
• Spray all the tops with non stick spray. Bake for 15-20 minutes until nicely browned.
• Mix sauce ingredients in a small bowl and dip, eat, dip, eat.
• Delicious!

Steps:

• Combine cashews, cilantro, garlic, green onions, sugar, black pepper and cumin in a food processor or blender.
• Blend with short bursts until the mixture is well blended. The cashews and garlic must be well chopped.
• They should be about half the size of a grain of rice.
• Combine the vinegars, honey, tamarind and saffron in a small bowl. Heat mixture for about 1 minute in microwave and stir until tamarind pulp dissolves completely.
• Pour tamarind mixture into blender or food processor with the cashew mixture and mix with short bursts until well combined (about 20 seconds).
• Pour blended sauce into small bowl and add oil. Stir by hand. Cover and refrigerate at least 30 minutes before serving.