Happy to report the eggrolls were a success! Everyone had seconds and some even had thirds when I served them. They went so fast I barely managed had time to save a half of one for a picture! They smelled so mouthwatering when I fried them up, my 5 year old niece wanted to have one right then and there! I told her she had to wait for the meal. The dipping sauce is delicious and esthetically pleasing, in my opinion. Diced red onion, orange juice, fresh ginger, potato starch to thicken... perfect. Refrigerates well.
Duck Sauce
One large red onion, finely diced (the finer, the less noticeable in the sauce, if you care about that sort of thing. I don't.)
1 tb oil
6 tb sugar
1/2 tsp fresh ginger
1 1/2 tb lemon juice
1 cup orange juice
2 tsp potato starch (corn starch can be substituted)
salt and pepper to taste
Saute the onion with oil and sugar for 10 minutes on a medium flame, stirring occasionally until syrupy.
Add the ginger and the lemon juice.
Dissolve the starch in the orange juice and add to the pot.
Season with salt and pepper.
Cook, mixing constantly, until thickened (happens very fast)
Refrigerate.
One large red onion, finely diced (the finer, the less noticeable in the sauce, if you care about that sort of thing. I don't.)
1 tb oil
6 tb sugar
1/2 tsp fresh ginger
1 1/2 tb lemon juice
1 cup orange juice
2 tsp potato starch (corn starch can be substituted)
salt and pepper to taste
Saute the onion with oil and sugar for 10 minutes on a medium flame, stirring occasionally until syrupy.
Add the ginger and the lemon juice.
Dissolve the starch in the orange juice and add to the pot.
Season with salt and pepper.
Cook, mixing constantly, until thickened (happens very fast)
Refrigerate.
That's all that was left of the 27 eggrolls I made!
At least the sauce looks good in the picture! haha.