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Forget store-bought—this homemade egg roll sauce is thick, sweet, and tangy with real, wholesome ingredients. It takes just 3 minutes to mix and is naturally sweetened!
In my family, a good dipping sauce is just as important as the egg rolls themselves. This no-cook Asian dip has the perfect balance of sweet and tart, just like the ones I grew up with. It’s a must-have for rice paper egg rolls, rice paper dumplings, or the perfect dip for wonton chips!
Table of Contents
Ingredients
This sweet and sour eggroll sauce gets its bold flavor from fruit-based sweetness, tangy pickled plum, and a splash of vinegar. It comes together in minutes with just a few simple ingredients:
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- Apricot jam – Acts as a natural sweetener and thickener. Peach jam works too!
- Japanese pickled plum (umeboshi) – Adds sweet, salty, and tangy depth. (see product here)
- No pickled plum? Add a little more rice vinegar with a small pinch of salt to taste.
- Using premade plum paste? Substitute 1 to 1.5 teaspoons for whole pickled plums.
- Applesauce – I use unsweetened applesauce for a mellow sweetness and smooth consistency.
- Rice vinegar – Gives the sauce a bright, tangy kick.
- Sweetener (optional) – Add a pinch of white sugar for extra sweetness, or monk fruit for a keto-friendly option.
- Pickling liquid (optional) – A few drops of brine from the pickled plum can enhance the flavor and adjust the sauce’s consistency.
More information on pickled plum
For this egg roll dipping sauce, use Japanese umeboshi—the brined version (醃漬梅), not the dried snack. It has a bold, salty-tart flavor with a hint of sweetness. Despite the name “plum,” it’s actually more closely related to apricot.
I love using Japanese umeboshi for its tangy depth. To prepare it for the sauce, remove the seed and mash the flesh with a fork until smooth. For an extra fine texture, press it through a small fine strainer with a spoon.
How to make egg roll sauce
This Chinese dipping sauce recipe for eggrolls couldn’t be easier—no cooking, chopping, or grating needed! Just mix and enjoy.
- In a small bowl, whisk together the jam, pickled plum, applesauce, rice vinegar, and sweetener (if using) until smooth.
- Taste and adjust—the sauce should be sweet, sour, and a little salty with a hint of pickled plum flavor.
- For a thinner consistency, stir in a few drops of pickled plum brine.
Make ahead, storage, and freezing
This quick and easy Asian dipping sauce can be prepared in minutes, making it perfect for last-minute needs.
- Make-Ahead and Storage: Store any extra sauce in an airtight container in the refrigerator for up to 2 weeks. Before serving, if the sauce has thickened, stir in a teaspoon of water or apple juice to reach your desired consistency.
- Freezing: For longer storage, freeze the sauce in freezer-friendly containers. Properly stored, it can last for up to 3 months in the freezer. When ready to use, thaw the sauce in the refrigerator overnight and stir well before serving.
More ways to use egg roll dipping sauce
This simple Asian dipping sauce isn’t just for egg rolls—it pairs beautifully with almost any appetizer or party snack! Here are some of my favorite pairings:
- Serve it with dumplings and wontons. These TikTok-inspired rice paper dumplings are crispy on the outside and chewy in the middle. Or try it with my beef wontons with gluten-free wonton wrappers for a delicious combo.
- The perfect dip for party foods: Wow your party guests by drizzling this sauce on my 15-minute rice paper Vietnamese pizza. Or serve it as a dip for crunchy Taiwanese popcorn chicken or this healthy and festive chicken lollipop recipe!
More dipping sauces for egg rolls
Now that you’ve mastered this traditional egg roll dip, why not try something new? Here are some of my readers’ all-time favorites:
- Gluten free hoisin sauce – Sweet, tangy, and savory—great as a dip or stir-fry sauce.
- Vietnamese dipping sauce (Nuoc cham) – A light, balanced blend of sweet, savory, and tart flavors.
- Nam jim jaew (Thai chili dipping sauce) – A bold mix of salty, spicy, citrusy, and funky flavors for those who love heat.
- Chili garlic sauce – Smoky, subtly spicy, and the most popular sauce recipe on my blog!
Egg roll sauce recipe
Ingredients
- 2 heaping tbsp Apricot jam or peach jam
- 1 whole Japanese pickled plum (Umeboshi) Seeds removed, see notes
- 1 tbsp applesauce unsweetened
- 1 tbsp rice vinegar or more to taste
- A few drops pickling liquid from the plum to taste, optional
Instructions
- In a small bowl, add all the ingredients from jam to sugar, if using. Mix well until there are no clumps. Adjust the seasoning to taste. The sauce should taste sweet, sour, and a little salty at the same time with pickled plum flavor.
- Japanese or Chinese pickled plum tastes salty, sour, and with a hint of sweet flavor. To use it, remove the seed and use a fork to mash it into a paste. You can also use a small fine strainer and a spoon to press the plum through the sieve to make a fine paste.
Notes
- If you can’t find pickled plum, add a little more vinegar with a small pinch of salt to taste. If using premade umeboshi paste from a tube, use 1 to 1.5 tsp.
- For the best flavor, use Japanese umeboshi—the brined version (醃漬梅), not the dried snack. It has a bold, salty-tart flavor with a hint of sweetness and is actually more closely related to apricot than plum. To prepare, remove the seed and mash the flesh with a fork until smooth, or press it through a fine strainer for an extra silky texture.
- Store the sauce in the fridge in an airtight container for up to 2 weeks. To thin the sauce, add a teaspoon of water or apple juice to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
