8 Reviews

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.

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Mille® December 07, 2002

The title is the exact description of this dipping sauce. The sesame oil and chili oil can be found in gourmet or oriental food stores. The sauce also goes well with "dim sum" (Chinese Brunch).

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Peter Pan April 13, 2002

this is great! you have to try it!! it's very tasty and easy to make.thanks lennie.

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polly salama February 17, 2002

This was very tasty. I added some extra rice vinegar and a little minced hot pepper. We used this with steamed chinese dumplings and chinese greens. Thanks Lennie.

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Miraklegirl November 27, 2003

Good.. but not the best

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GingerlyJ April 07, 2011

Enjoyed this but I too found it strong on the soy sauce. I think next time I'll add a larger proportion of the other spices and maybe even a little sugar. But I was looking for a quick dipping sauce to serve with Lumpia and Tom Ka Kai (Thai Coconut Chicken Soup) and this was it. Thanks so much for posting.

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Bonnie G #2 October 15, 2009

I thought this was a little on the strong side with all the soy sauce. I'll try it again and add some garlic as a couple of the other reviewers suggested. I added a "tad" of sugar also. We had a hard time tasting the chili oil and sesame oil. I used the grated ginger in the jar -- I've always had good luck with it, but maybe the "ultra" fresh ginger would be better. It's a recipe I'll definitely keep -- and try again. Thanks.

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Bobbie July 09, 2006

4 from me, 5 from DH. Wickedly hot. A little went a long way on sping rolls. DH almost guzzled it down. Easy to make and I had everything in the house.

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Kasha March 31, 2006
The Best Dipping Sauce