Egg roll sauce recipe

Egg roll dipping sauce recipe image served in a bowl with a little spoon on the side.

5 from 2 votes

Egg Roll Sauce is thick, fruity, and ready in 3 minutes with no cooking. Made with apricot jam, it has a sweet-tangy flavor that clings to crispy bites. Makes about 1/3 cup.

Prep Time3

Total Time3

Course: sauce

Cuisine: American Chinese

Keyword: egg roll dipping sauce, Egg roll sauce

Servings: tablespoon

Author: ChihYu Smith

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

US - Metric

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