Thai Egg Roll Sauce Recipe
Here is a very quick and simple recipe for the sauce to accompany our Thai Egg Roll recipe.
- 1/2 cup + 2 tablespoons sugar
- 1/2 cup white vinegar
- 1 teaspoon sea salt
- 1/3 cup ketchup
- 1/2 cup water
- 1 teaspoon Sriracha chili sauce
Combine all of the ingredients in a saucepan and bring to a boil. Cook for 8 minutes, stirring occasionally, and remove from heat. Allow to cool before serving with Egg Rolls or any other deep-fried foods. Will keep for 1 Month in the refrigerator.
Crying Tiger: Thai Recipes from the Heart
Recipe from 'Crying Tiger: Thai Recipes from the Heart ' by Supatra Johnson.
This title is available in our cookbook section.
Copyright © 2004 Supatra Johnson, Image © 2010, Tupporn Sirichoo/iStockphoto.com