Egg Roll Sauce Recipe
Easy egg roll sauce that is a bit spicy and sweet to use as a dip for Asian egg rolls and spring rolls for an appetizer or dinner idea.
Servings: 6
Equipment
- 1 Bowl 1 for each sauce
Ingredients
Egg Roll Duck Sauce
- 3/4 c apricot jam
- 2 tbsp rice wine vinegar
- 1 tsp soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp ginger ground
- hot sauce splash, if you want a bit of heat
Egg Roll Sauce with Soy Sauce
- 3 tbsp rice wine vinegar
- 3 tbsp soy sauce
- 1 tsp ginger ground
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp sesame oil
Instructions
- Duck Sauce - In a small bowl, whisk all ingredients to combine. Place in the refrigerator and allow to sit for 1-2 hours. Remove and press through a small sieve to create a smooth sauce. Serve with your favorite egg rolls! Store any leftovers in an airtight container in the refrigerator
- Soy Egg Roll Sauce - Combine all the ingredients in a small bowl and whisk. Let sit in the refrigerator for about 1-2 hours for the flavors to blend. Serve with your favorite egg rolls. Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition
Serving: 1oz | Calories: 88kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 571mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 61IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 0.4mg