SPRING ROLL DIPPING SAUCE
Serve as a dipping sauce with Asian-inspired dishes. This sauce is terrific with spring rolls or dumplings.
Provided by Jackie Smith
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 34.8 calories, Carbohydrate 5.6 g, Cholesterol 0.2 mg, Fat 0.9 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 1031.5 mg, Sugar 3 g
VIETNAMESE-STYLE BEEF SAUSAGE AND VEGETABLE SPRING ROLLS WITH MINT DIPPING SAUCE
Steps:
- To make the sausage, place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended. Use right away, or cover and refrigerate for up to overnight.
- To make the sauce, combine all the ingredients in a small bowl and stir to mix. Set aside.
- To cook the sausage, film the bottom of a medium sauté pan with oil and place over medium-high heat. Add the sausage and sauté, stirring to break it into small clumps, until browned, 5 to 6 minutes. Remove from the heat and set aside.
- To make the spring rolls, lay 1 or 2 of the rice paper wrappers on a counter and spray or brush them generously with water without saturating them. Let hydrate and soften until pliable, 1 to 2 minutes. Place a lettuce leaf in the center of each wrapper, top with about 1/4 cup of the sausage, then with some bean sprouts, carrot, daikon, and scallion. Roll up the wrapper burrito-style, first folding the edge nearest you one-third of the way over the ingredients, then tucking in the sides, and finally folding the rest of the way to make a fat cylinder. Set on a platter and cover with plastic wrap to prevent drying out while you continue to fill the remaining rice paper wrappers. Serve right away, or leave at room temperature for up to 4 hours before serving.
- To serve, remove the plastic wrap and accompany with the dipping sauce.
COLD SHRIMP AND VEGETABLE SPRING ROLLS WITH CASHEW DIPPING SAUCE
Categories Food Processor Dairy Nut Shellfish Vegetable Appetizer Cocktail Party Yogurt Cashew Shrimp Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 18
Steps:
- In a saucepan of boiling salted water cook shrimp until just cooked through, 1 to 2 minutes, and drain. Let shrimp cool and cut into 1/4-inch pieces.
- In a small bowl toss carrot with scallion greens, vinegar, and salt and pepper to taste.
- Fill a small shallow baking pan or cake pan with warm water. Working with 4 sheets rice paper at a time, immerse them in water and let stand until very pliable, about 45 seconds. Carefully arrange soaked sheets in a single layer on paper towels to drain. Working with 1 soaked sheet at a time and keeping remaining sheets covered with dampened paper towels, put sheet on a clean dry work surface and arrange about 1 tablespoon coriander leaves in a horizontal line across bottom, leaving a 1-inch border on bottom edge and on each side. Top coriander with about 2 tablespoons shrimp pieces and top shrimp with about 1 tablespoon carrot mixture. Sprinkle about 1 tablespoon lettuce, about 1 tablespoon sprouts, and salt and pepper to taste over carrot mixture. Roll up filling tightly in sheet, folding in 2 sides of sheet to completely enclose filling, and continue rolling.
- Make more spring rolls in same manner with remaining 3 soaked sheets. Transfer assembled rolls to a tray and cover with dampened paper towels. Repeat procedure with remaining 8 rice paper sheets and filling ingredients. Tightly cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls). Spring rolls may be made 6 hours ahead and chilled.
- Just before serving, with a serrated knife cut spring rolls in half diagonally. Arrange spring rolls on a platter and garnish with coriander sprigs. Serve spring rolls with cashew dipping sauce.
- To make cashew dipping sauce:
- In a food processor blend cashews with oil, scraping down sides, until mixture forms a paste. Add remaining ingredients and salt and pepper to taste and blend until smooth. Dipping sauce may be made 4 days ahead and kept chilled, covered. Return dipping sauce to room temperature before serving. Makes about 1 1/2 cups.
VEGETABLE SPRING ROLLS & DIPPING SAUCE
I created this recipe after MANY attempts at creating a cabbage based spring roll. I serve it with purchased sweet chili sauce, or with this sauce I requested from a friend who owns a Chinese restaurant.
Provided by Fancy Nance
Categories Asian
Time 1h
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- For Rolls: Mix all ingredients in a large bowl. If you let it sit for a few minutes, the salt will cause the cabbage to be easier to roll in the wrappers.
- Assemble the rolls. I prefer to use half a wrapper to make small spring rolls. I use about 1/3 cup mixture for a whole wrapper. Refer to the spring roll wrapper for assembly.
- To cook, deep fry in about 3 inches of oil at 375°F for 3 minutes.
- Drain on paper towels.
- For sauce: Mix all ingredients. Let sit for a few minute to allow flavors age. or use your favorite dipping sauce.
Nutrition Facts : Calories 77.2, Fat 0.4, SaturatedFat 0.1, Cholesterol 1.9, Sodium 374.3, Carbohydrate 15.8, Fiber 1, Sugar 2.6, Protein 2.6
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