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Saturday, December 30, 2006

spring roll with two dipping sauces

easy recipe sping roll dipping sauces
Spring rolls are sort of easy to make and are a favorite appetizer in our family. I just don't make it often as it involves frying, so, every time I make it I try to come up with some nice dipping sauce that makes it interesting :-)

As the dipping sauces kind of take center-stage, I leave the spring rolls plain and simple.

Ginger Garlic Chili Soy Sesame sauce
2 Tbsp low sodium soy sauce
1 Tbsp mirin
1 Tbsp rice wine vinegar
1 tsp kecap manis
1 Tbsp fresh grated ginger
1 Tbsp minced garlic
1/2 tsp cayenne pepper
1 tsp red pepper flakes
1 tsp toasted sesame seeds

Preparation: just combine all the above ingredients and stir well. Adjust to taste, if necessary.

Tangy Lemongrass Peanut sauce
1 Tbsp finely minced lemon grass
1 Tbsp finely grated ginger
1 Tbsp minced garlic
1 Tbsp peanut butter (I prefer chunky)
1 tsp brown sugar
4 Tbsp lemon juice
1 Tbsp rice wine vinegar
1 tsp soy sauce

  1. heat lemon juice, ginger, garlic, brown sugar and lemongrass in a pan till it reduces a bit; off heat, combine the rest of the ingredients, stir well and serve
Spring rolls
easy recipe sping roll dipping sauces
Spring Roll wrappers (I prefer the frozen kind)
Filling - veggies of your choice - julienned or sliced fine - onions, carrots, spring onions, cabbage; pickled ginger, bean sprouts
salt and cayenne pepper to taste
oil for frying
easy recipe sping roll dipping sauces
  1. combine the veggies, season with salt and pepper, set aside
  2. keep a small bowl of water handy for wetting the wrappers
  3. the package usually comes with instructions - just spoon some filling, roll up, wet with water to seal
  4. deep fry in oil, serve warm with the dipping sauces

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