Recipe by Lennie
This is absolutely the best dipping sauce for wontons (or other similar yummies). Double the recipe (at least) if you're having a party or a crowd over to watch the big game.
Top Review by Mille®
I got adventurous today and made homemade eggrolls for the first time. For the sauce, I was able to find both kinds of oil at a local gourmet store that stoks a whole line of TV chef Ming Tsai's products. The only minor change I made was to add a little garlic. Why? well, because my fresh ginger seemed to have some garlic cloves inseparably glued to it. Instead of whisking the ingredients, I threw them all in the food processor - this emulsified the mixture somwhat so that, when one dipped the egg rolls, one got the full benefit of all the wonderful flavours in the sauce. I had never used fresh ginger before - I used ground ginger in the past. Oh, what a delightfully different and more subtle taste the fresh stuff lends to the sauce. You have made a convert out of me, Lennie - only fresh ginger from now on - it is most assuredly worth the time and effort to peel and grate it.
- 1⁄2 cup low sodium soy sauce
- 1 teaspoon rice vinegar
- 1⁄2 teaspoon chili oil
- 1⁄2 teaspoon sesame oil
- 1 tablespoon minced green onion
- 2 teaspoons grated fresh ginger
Directions See How It's Made
- Combine all ingredients in a small bowl with a whisk.
- Serve immediately as a dipping sauce for wontons (steamed or deep-fried) or spring rolls, or refrigerate until needed.
- Note: if you can't find the chili oil, a good substitute is 1/2 tsp vegetable oil and a goodly pinch of dried red pepper flakes or cayenne pepper.