Egg roll sauce recipe
This egg roll sauce takes only 3 mins. to stir with apricot jam. Naturally sweet, tangy, a great Asian dipping sauce for dumplings/egg rolls. Makes about 1/3 cup.
Servings: 6 tablespoon
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
Serving: 1tablespoon | Calories: 2kcal | Carbohydrates: 1g | Protein: 0.01g | Fat: 0.002g | Sodium: 0.2mg | Potassium: 2mg | Fiber: 0.03g | Sugar: 0.4g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 0.3mg | Iron: 0.01mg