Asian dipping sauce for spring rolls, lettuce wraps, or even use for Asian salad dressing.
Great flavor. Very thin sauce if made by the recipe (probably good for a salad dressing). I made as directed then put in a saucepan and thickened with cornstarch to make a dipping sauce. It was really good and will make again.
Read MoreGreat flavor. Very thin sauce if made by the recipe (probably good for a salad dressing). I made as directed then put in a saucepan and thickened with cornstarch to make a dipping sauce. It was really good and will make again.
Based on other reviews I made this without the water, thinking I would add as much as needed. I felt like it was perfect without! I added mine to just barely cooked through chicken & veggies, simmered 5 minutes & served over noodles with toasted sesame seeds sprinkled on top. We loved it!
We thought this was delicious! It is a bit of a sweeter sauce, so be sure to keep that in mind. I used this for a dipping sauce for steamed buns, and that was a nice pairing. I will def be using this recipe again~YUM! Thanks for sharing. :)
Excellent. Used it as a dip for spring rolls. Left out the water resulting in a thick full bodied flavor. A real hit. Definitely a keeper and one to share with others.
Subbed Splenda for sugar and doubled the batch. Added 1 1/2 tsp cornstarch & brought mixture to a boil to thicken. Very tasty and can be used as a dipping sauce (potstickers, raw vegetables), sauce for steamed veggies, or a salad dressing. Reasonably healthy option to keep handy on busy weeknights...really liked this one!
It tasted really good. Made it to go with some potstickers and it was amazing. Though I didn't have lemon so I used vinegar.
Perfect for egg rolls, quick and easy. Had only vegetable oil on hand, added a hint of peanut butter with it. Little grayed Ginger and garlic, delicious!
