Egg roll sauce recipe

Name: Egg roll sauce recipe
Prep time: 3 min
Total time: 3 min
Ingredients: 2 heaping tbsp Apricot jam (or peach jam); 1 whole Japanese pickled plum (Umeboshi) (Seeds removed, or Chinese pickled plum, 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)

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Prep Time: 3 minutes

Total: 3 minutes

Servings: 6

egg roll sauce

Ingredients

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2 heaping tbsp Apricot jam (or peach jam)1 whole Japanese pickled plum (Umeboshi) (Seeds removed, or Chinese pickled plum, 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)

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Instructions

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Step 1

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.

Step 2

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.