Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
eatingwitheddie

Dipping Sauces for Eggrolls

Recommended Posts

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

Share this post


Link to post
Share on other sites

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)

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites
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

Share this post


Link to post
Share on other sites
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.

Share this post


Link to post
Share on other sites
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.

Share this post


Link to post
Share on other sites
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).

Share this post


Link to post
Share on other sites

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).

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

NSM, what are the dark, frog egg bits?

Share this post


Link to post
Share on other sites
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.

Share this post


Link to post
Share on other sites

Mebbe they just gestate over time then.

Share this post


Link to post
Share on other sites
Mebbe they just gestate over time then.

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

Share this post


Link to post
Share on other sites
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:

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By liuzhou
      I have just returned home to China from an almost two week trip to Ho Chi Minh City (Saigon), Vietnam. To get there I first travelled by train to the provincial capital, Nanning. The local airport only does domestic flights, whereas there are direct flights from Nanning. The flight time required that I stay overnight at the Aviation Hotel in Nanning, from which there is a regular direct bus to the airport.
       
      The trip to Nanning is about an hour and a half and passes through some nice karst scenery.
       
       
      After booking into the hotel, I set off for my favourite Nanning eating destination. Zhongshan Night market is a well known spot and very popular with the locals. I had forgotten that it was a local holiday - the place is always busy, but that night it was exceptionally so.
       

       

       
      It consists of one long street with hundreds of stalls and is basically a seafood market, although there are a few stalls selling alternatives.
       

       

       

       

       

       

       

       

       

       

       

       

       

       

       
      Filled myself with seafood (and some of that blood sausage above), slept soundly and, next morning, flew to Ho Chi Minh City.
       

       

       
      The rest of my trip can be seen here:
       
       
    • By Lisa Shock
      Years ago, when I visited Tokyo, I ate in a small but fascinating restaurant called 'It's Vegetable' which is now, unfortunately, closed. The chef was from Taiwan, and he made Buddhist vegetarian and vegan dishes that resembled meat. During my visit, several monks wearing robes stopped in to eat dinner. The dishes were pretty amazing. I understood some of them, like using seitan to mimic chicken in stir fry dishes, others used tofu products like yuba, but, others were complex and obviously difficult. One very notable dish we enjoyed was a large 'fish' fillet designed to serve several people. It had a 'skin' made of carefully layered 'scales' cut from nori and attached to the surface. Inside, the white 'flesh' flaked and tasted much like a mild fish. Anyway, apparently Buddhist fake meat meals are very popular in Taiwan and many places, cheap through to fine dining serve them. Yes, if I worked on it for a while, I could probably refine one or two dishes on my own, but, I am wondering if there's a Modernist Cuisine type cookbook for skillfully making these mock meats from scratch? (I have heard that some items are commercially made and available frozen there, much like soy-based burgers are in the US.) I am willing to try almost any offering, even if it's entirely in Chinese. And, I know how to use remailers to purchase regional items from the various local retailers worldwide who do not ship to the US.
    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
       
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and lead us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
       
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
       
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
       
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.
       

       

       
      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
       
      Then into lunch:
       

       

      Chicken Soup
       

      The ubiquitous Egg and Tomato
       

      Dried fish with soy beans and chilli peppers. Delicious.
       

      Stir fried lotus root
       

      Daikon Radish
       

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.
       

      Out of Focus Corn and mixed vegetable
       

      Fried Beans
       

      Steamed Pumpkin
       

      Chicken
       

      Beef with Bitter Melon
       

      Glutinous (Sticky) Rice
       

      Oranges
       

      The juiciest pomelo ever. The area is known  for the quality of its pomelos.
       
      After lunch we headed out to explore the tea plantation.
       

       

       

       

       
      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.
       

       
      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.
       

       
      And here they are:
       
       
      After our serenade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
       
       
    • By liuzhou
      Today is 元宵 yuán xiāo, the Lantern Festival marking the 15th day of the first lunar month and the last day of the Spring Festival (春节 chūn jié) which begins with the Chinese New Year on the 1st of the lunar month.
       
      Today is the day for eating 汤圆 tāng yuán, sweet glutinous rice balls.
       
      I was invited to take part in a celebration ceremony this morning in what is considered to be the city's most beautiful park. I half agree. It lies in the south of the city, surrounded by karst hill formations, but for me, the park itself is over-manicured. I like a bit of wild. That said, there are said to be around 700 species of wildlife, but most of that is on the inaccessible hills. There are pony rides for the kids and some of the locals are a bit on the wild side.
       

      Park Entrance
       

      Karst Hill
       
      Although the park has beautiful flower displays and great trees, what I love most is the bamboo. Such a beautiful plant and so useful.
       

       
      They had also hung the traditional red lanterns on some of the trees.
       


      The main reason for us to be there was to be entertained by, at first, these three young men who bizarrely welcomed us with  a rendition of Auld Lang Syne played on their bamboo wind instruments - I forget what they are called. They are wearing the traditional dress of the local Zhuang ethnic minority.
       

       
      Then some local school kids sang for us and did a short play in English. Clap, clap, clap.
       
      Then on to the main event. We were asked to form groups around one of four tables looking like this.
       

       
      Appetising, huh? What we have here at top is a dough made from glutinous rice flour. Then below black sesame paste and ground peanut paste. We are about to learn to make Tangyuan, glutinous rice balls. Basically you take a lump of dough, roll it into a ball, then flatten it, then form a cup shape. add some of each or either of the two pastes and reform the ball to enclose the filling. Simple! Maybe not.
       

       
      Some of us were more successful than others
       

       
      These are supposed to be white, but you can see the filling - not good; its like having egg showing all over the outside of your scotch eggs.
       
      Modesty Shame prevents me telling you which were mine.
       

       
      At least one person seemed to think bigger is better! No! They are meant to be about an inch in diameter. Sometimes size does matter!
       
      Finally the balls we had made were taken away to be boiled in the park's on-site restaurant. What we were served were identically sized balls with no filling showing. They are served in this sweet ginger soup. The local pigs probably had ours for lunch.
       
       

       


      The orange-ish and purplish looking ones are made in the same way, but using red and black glutinous rice instead.
       
      Fun was had, which was the whole point.
       
    • By liuzhou
      Today is 小年 (xiǎo nián) which literally means 'little [new] year', but is something more. It takes place approximately a week before Chinese New Year (February 16th this time round - Year of the Dog) and is the festival for the Kitchen God
       
      In traditional animist Chinese thought, there is a god for everything and the kitchen god is responsible for all aspects of, you guessed, the kitchen. Once a year (today), the kitchen god pops back  to report to the god of heaven on the happenings of the last 12 months. Therefore we have to placate him so he makes a good report.  My neighbours are busy preparing offerings of sticky rice and assorted sugary confections for the god, so that when he eats them, his teeth and lips will stick together and he will be unable to report any bad behaviour. An alternative theory suggest the sugary stuff will sweeten his words. Then we'll be OK for another year!
       
      This is  the fellow


  • Recently Browsing   0 members

    No registered users viewing this page.

×