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Dipping Sauces for Eggrolls

Chinese

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27 replies to this topic

#1 eatingwitheddie

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Posted 04 January 2003 - 01:05 PM

In a post on the hoisin thread Anna N asks for some ideas for dipping sauces for egg rolls.

Any thoughts?

#2 Stone

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Posted 04 January 2003 - 01:09 PM

A mixture of duck sauce and hot mustard, about half and half.

#3 eatingwitheddie

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Posted 04 January 2003 - 01:24 PM

Some simple-to-do ideas:

1) Colman's (English style) mustard. Mix some water into the mustard powder, that's all.

2) Dry - no sauce - just a real tasty filling - my own preference

3) A good hot sauce straight from the bottle: try Sriracha for this purpose (not oily)

4) A soy based dip: 3T kikkoman, 2T water, 2t sugar, 1t vinegar, a little minced garlic and ginger and scallion, a dash of sesame oil; hot sauce (if you like, to taste)

#4 torakris

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Posted 04 January 2003 - 01:37 PM

a small saucer or soy sauce with a dab of karashi (Japanese hot mustard) on the side.
Dip in the karashi, then the soy, take a bite and repeat.

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#5 Anna N

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Posted 04 January 2003 - 02:24 PM

A mixture of duck sauce and hot mustard, about half and half.

Sorry I've never heard of duck sauce. Is it a condiment available in jars like plum sauce? Thanks
Anna Nielsen aka "Anna N"

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#6 Anna N

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Posted 04 January 2003 - 02:27 PM

Some simple-to-do ideas:

1) Colman's (English style) mustard. Mix some water into the mustard powder, that's all.

2) Dry - no sauce - just a real tasty filling - my own preference

3) A good hot sauce straight from the bottle: try Sriracha for this purpose (not oily)

4) A soy based dip: 3T kikkoman, 2T water, 2t sugar, 1t vinegar, a little minced garlic and ginger and scallion, a dash of sesame oil; hot sauce (if you like, to taste)

Thanks. I too prefer them sauceless but a sauce seems to be expected - perhaps because there's not much taste to take-out egg rolls themselves.

I have Sriracha in the fridge and can soon whip up the soy-based dip.

Thanks for your answers.
Anna Nielsen aka "Anna N"

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My 2004 eG Blog

#7 Stone

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Posted 04 January 2003 - 03:14 PM

A mixture of duck sauce and hot mustard, about half and half.

Sorry I've never heard of duck sauce. Is it a condiment available in jars like plum sauce? Thanks

I think you can buy it in jars, but I don't know how good it will be. It's a thick, sweet sauce, a little citrusy. Usually a dark, orangy color. Chutney-like.

#8 eatingwitheddie

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Posted 04 January 2003 - 03:19 PM

A mixture of duck sauce and hot mustard, about half and half.

Sorry I've never heard of duck sauce. Is it a condiment available in jars like plum sauce? Thanks

Probably Duck Sauce and what you call Plum Sauce are the same thing. Duck Sauce is a sweet dipping sauce made from diluted apricot jam or cooked apricots and flavorings. You typically get a package of it with an order of egg rolls. Some people call it plum sauce, though some people also call hoisin plum sauce. Because of this 'plum sauce' is a misused, and to my mind, an improper and confusing term. Plus neither sauce contains plums.

By the way, many Americans regard duck sauce as an Americanized part of Chinese food. In fact on more than one occasion I have had roast duck and goose in Hong Kong and it was served with duck sauce (among others).

#9 Stone

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Posted 04 January 2003 - 03:56 PM

Do you mean that Hoisin sauce is sometimes called plum sauce (my understanding was that plum sauce (which I usually get with moo shoo) was just hoisin)?

In SF, they give a thin, bright, neon red sauce with egg rolls (if they give anything -- oddly, they usually don't give a dipping sauce with potstickers, although they make excellent potstickers out here).

#10 anil

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Posted 04 January 2003 - 06:08 PM

I have found a few different kind of rolls (spring,egg,shrimp) prepared differently (steamed,fried) and the dipping sauces offered varied - SG/HK/TW/TH/MY all have different take on it. All interesting and delicious.
anil

#11 Jinmyo

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Posted 04 January 2003 - 06:21 PM

I like just dipping them into a bowl of gomasio (sesame salt). Most of the dipping sauces I use have a high acid profile from lime or rice vinegar along with some form of heat from chiles, ginger and so on. I don't care for thick sauces with egg rolls/spring rolls. Often just some shoyu and mustard.
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

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"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

#12 nightscotsman

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Posted 04 January 2003 - 06:28 PM

OK, I'm going to expose myself as a complete tourist (an American one at that) and say that for eggrolls (as opposed to spring rolls) I like the bright orange sweet and sour sauce found in bad chinese restaurants. I know, I know, it's disgusting, but I get cravings for the stuff.

#13 tommy

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Posted 04 January 2003 - 06:33 PM

no, NSM, that orange stuff is actully pretty damned good!! :biggrin:

#14 Jinmyo

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Posted 04 January 2003 - 06:38 PM

What's the orange stuff? Isn't that duck sauce ("plum" sauce)?
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

#15 tommy

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Posted 04 January 2003 - 06:44 PM

Posted Image

#16 Jinmyo

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Posted 04 January 2003 - 07:11 PM

Oh.
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

#17 Marlene

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Posted 04 January 2003 - 07:14 PM

Japanese hot mustard, YES! :biggrin:
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#18 Louisa Chu

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Posted 04 January 2003 - 07:27 PM

Normally nothing too but for a while there I was addicted to dipping just about everything into a mix of lo-so soy, sriracha to taste, lemon to taste, some finely chopped green onion and finely chopped cilantro. Drove my mom crazy - she considered it an insult.

#19 Jinmyo

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Posted 04 January 2003 - 07:35 PM

Really, lou? Sounds good.
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

#20 nightscotsman

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Posted 04 January 2003 - 07:50 PM

What's the orange stuff? Isn't that duck sauce ("plum" sauce)?

Actually, more like this:

Posted Image

#21 Jinmyo

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Posted 04 January 2003 - 07:57 PM

NSM, what are the dark, frog egg bits?
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

#22 nightscotsman

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Posted 04 January 2003 - 08:09 PM

NSM, what are the dark, frog egg bits?

I'm not really sure (they creep me out, too). Maybe pineapple, garlic or ginger bits? The brand I buy, Sun Luck "Restaurant Style" Sweet & Sour Sauce doesn't have them - just a uniform orange goo. Ingredients are basically sugar, water, vinegar, ketchup, modified food starch and soy sauce.

#23 Jinmyo

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Posted 04 January 2003 - 08:10 PM

Mebbe they just gestate over time then.
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

#24 nightscotsman

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Posted 04 January 2003 - 08:15 PM

Mebbe they just gestate over time then.

That would explain why it says "Refrigerate after opening". Don't want them to hatch too soon.

#25 Louisa Chu

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Posted 04 January 2003 - 08:39 PM

Really, lou? Sounds good.

No - my mom crazy was a bad thing. :biggrin:

But yes, to the dipping sauce - I was addicted to the stuff. I'd just started working in one of our Vietnamese-Chinese restaurants and for the first time loved cilantro and those flavour combos were what all the cooks added to their own bowls during staff meals.

And that pinky goo reminds me of the time when at our chop suey restaurant someone accidentally mistook the egg roll sauce for iced tea. A customer drank a whole tall iced glass full. Said it was the best iced tea he'd ever had. :blink:

#26 Jinmyo

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Posted 04 January 2003 - 08:41 PM

Yeah, like that movie. Gad, that was scary, NSM.

Lou, re iced tea. That's pretty scary too. Re cilantro: :smile:
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

#27 Human Bean

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Posted 05 January 2003 - 10:17 AM

I'm with Lou on the 'mutant' idea of soy sauce and chile. I do about 60% soy sauce, 40% Huy Fong Sambal Oelek (this has only chiles, vinegar, and salt; preservatives too I guess).

The idea of doing this is doubtless more southeast asian-inspired, rather than Chinese, but I heppen to like it.

#28 Jinmyo

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Posted 05 January 2003 - 10:31 AM

HB, Southeast Asian food, while its own sphere, has much that can inform Chinese, Korean, and Japanese cuisines. Indian as well.

The emphasis on fresh herbaceous flavour profiles for example. And certainly bringing in Southeast Asian heat to supplement the range of chiles is a good thing.
"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM





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