This post may contain affiliate links. Please read our disclosure policy.
This Egg Roll Sauce is thick, fruity, and just what I want next to a plate of hot, crispy egg rolls. It has the sweet and tangy flavor you expect, plus a little saltiness that makes every crispy bite even better.
In my family, a good dipping sauce is just as important as the egg rolls themselves. This one comes together in 3 minutes with no cooking, so there’s no need to plan ahead.
What makes this egg roll sauce different
There are a few different sauces people call egg roll sauce. This recipe is the thick, fruity kind—closer to the duck sauce or plum sauce often served with egg rolls than a thin soy-based dip.
- Thick enough to cling: Apricot jam and applesauce give the sauce a smooth texture that stays on crispy egg rolls and dumplings.
- A deeper plum flavor: One Japanese pickled plum adds a salty-tart note that keeps the sweet apricot flavor balanced.
- Ready in 3 minutes: Just mix everything together in a bowl—no cooking needed.
If you’re looking for the glossy red, ketchup-based sauce, try my Sweet and Sour Dipping Sauce instead.
Key ingredients
- Apricot jam: This is the fruity base of the sauce and gives it a thick dipping texture. Peach jam also works well.
- Japanese umeboshi: One soft, brined pickled plum adds a salty-tart flavor that balances the sweet jam. A few drops of the pickling liquid can be added for a stronger plum flavor.
- Unsweetened applesauce: It adds mellow fruitiness and helps give the sauce a smooth consistency.
- Rice vinegar: This gives the sauce its tangy flavor. Add a little more to taste if needed.
What is umeboshi, and how is it used in this egg roll sauce?
What is umeboshi? Umeboshi is a soft, brined Japanese pickled plum with a strong salty and tart flavor.
Why use it in this sauce? One umeboshi balances the sweet apricot jam with a salty-tart plum flavor. It gives the sauce more depth than simply mixing jam with sugar and vinegar. But if you don’t want to buy a whole jar, there are other options below.
How do I prepare it? Remove the seed and mash the soft flesh with a fork. For an extra-smooth sauce, press it through a small fine-mesh strainer. That’s the only special preparation needed.
Can I use something else? Umeboshi paste from a tube is a convenient option; use 1 to 1½ teaspoons. If you can’t find either one, add a little more rice vinegar and a small pinch of salt to taste. The sauce will not have quite the same plum depth, but it will still have a good sweet-tangy balance.
Where can I find it? Look for whole umeboshi in jars or tubs at Japanese or Asian grocery stores. The paste is usually sold in a small tube.
What can I do with the rest? Because umeboshi is salted and pickled, it keeps well, so you can use a little at a time. Keep the jar refrigerated unless the package says otherwise. Mash a little into salad dressings or dipping sauces, or serve one with rice. Check the package for its exact storage time.
More ways to use egg roll dipping sauce
This sweet and tart sauce is delicious with more than traditional egg rolls. Try it with:
- Rice paper egg rolls: This fruity sauce is a natural match for their crispy wrappers and savory vegetable filling.
- Rice paper dumplings: The fruity, lightly salty flavor balances their savory filling.
- Wonton meatball bites: Serve the sauce on the side for a sweet and tangy contrast to the juicy chicken and shrimp meatballs.
- Rice paper shrimp chips: The sauce works especially well with the savory shrimp and light, puffed wrappers.
- Air fryer wonton chips: These crisp, lightly salted chips are perfect for scooping up the thick sauce.
Egg roll sauce recipe
Ingredients
- 2 heaping tbsp Apricot jam or peach jam
- 1 whole Japanese pickled plum (Umeboshi) Seed removed, see notes
- 1 tbsp unsweetened applesauce
- 1 tbsp rice vinegar or more to taste
- 1/2 tbsp cane sugar optional
- A few drops pickling liquid from the plum to taste, optional
Instructions
- Remove the seed from the umeboshi. Mash the flesh into a smooth paste with a fork. For a finer texture, press it through a small fine-mesh strainer with the back of a spoon.
- In a small bowl, add the apricot jam, mashed umeboshi, applesauce, and rice vinegar. Mix until smooth and no clumps remain.
- Taste the sauce. If it tastes too tart or salty, stir in the cane sugar. Add a little more rice vinegar for extra tang, or a few drops of the umeboshi pickling liquid for a stronger pickled-plum flavor. The sauce should taste sweet and tart with a lightly salty finish.
Notes
- Use soft, brined Japanese umeboshi—not dried snack plums.
- If you can’t find pickled plum, add a little more rice vinegar with a small pinch of salt to taste.
- If using premade umeboshi paste from a tube, use 1 to 1 1⁄2 teaspoons.
- Store the sauce in an airtight container in the refrigerator for up to 2 weeks.
- To thin the sauce, add 1 teaspoon of water or apple juice to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More dipping sauces to try
Looking for a different flavor? Try one of these easy dipping sauces:
- Sweet and sour dipping sauce: A glossy red sauce made with ketchup and pineapple jam. It is cooked until smooth, tangy, and pourable.
- Chili garlic sauce: A savory, spicy dipping sauce with plenty of garlic and a little sweetness.
Made a dish and loved it? Please rate the recipe and leave a comment in the section below! It helps my blog grow organically, allowing me to continue sharing free and awesome content with you. Thank you!
This is a great egg roll sauce. I love that it’s not overly sweet and has a nice balance of sweet and tart flavor. The flavor is more close to the ones we had in Hong Kong and Japan.
A great dipping sauce for the fried egg rolls to keep things light and delicious.
Thanks so much!