I'd asked SP to buy frozen egg rolls to serve alongside the Crispy Tofu with Garlic and Broccoli, but that night I forgot to serve them. Oops. Luckily I was making Spicy Garlic and Ginger Chicken with Green Beans the following week. I like dipping my egg roll into duck sauce but I can't justify buying a big jar of it and we haven't ordered takeout Chinese in forever so I didn't have any leftover packets hanging around. A quick Google search led me to this Sweet and Spicy Dipping Sauce on AllRecipes.
What a great sauce and so simple to make. It went perfectly with the shrimp and veggie egg rolls, which were surprisingly delicious (gotta love Wegmans).
Sweet and Spicy Dipping Sauce
As seen on AllRecipes.com
Servings: 2
2 tablespoons rice wine vinegar
2 tablespoons white sugar
1/2 teaspoon salt
1/2 teaspoon chili garlic sauce (Sriracha)
Stir the vinegar and sugar together in a small saucepan over medium heat until the sugar dissolves completely, 7 to 10 minutes; add the salt, reduce heat to low, and simmer until the mixture thickens slightly, about 5 minutes. Remove from heat and stir the chili garlic sauce into the mixture. Allow to cool before serving.
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