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Apr 11, 2007 04:50 PM

Egg roll condiments.

I'm talking about the average dine-in/take-out Chinese egg rolls. You know the one's that usually cost $2-$3 for two. The dipping or side condiment to go with these is usually either hot mustard or sweet-sour sauce.

I like the hot mustard okay, but a little goes a long way, too much and my sinuses are throbbing. I've never been a fan of sweet-sour sauce. Then, there's always the little soy sauce packets tossed in for take-out. I've never liked those either, too salty, and of questionable quality.

Does anyone have any tasty condiments besides these to go with egg rolls.?

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  1. Mae Ploy Sweet Chili Sauce - sold in a glass bottle, you can find it at asian super markets.
    Not hot, just sweet and perfect with egg rolls.

    7 Replies
    1. re: ceejoi

      love sweet chili sauce, just enough hint of chili, not too spicy and yes!, perfect for
      egg rolls. *drool*

      1. re: flipss

        +1 Mae ploy mixed with a T or so of whatever fruit jelly is open in the fridge.
        Strawberry and rhubarb jelly was open the last time we made fried egg rolls. Any jelly/jam is tasty.

        1. re: Puffin3

          I hadn't tried Mae before. Now I have to not make myself sick trying it out on things. Good stuff.

      2. re: ceejoi

        I bought a bottle of Mae Ploy Chili Sauce today. I'm anxious to try it out. I like the idea of hot-sweet and hot-sour, just not sweet-sour. So, some of the other options sound good too, mustard and duck sauce, and hoisin and chili oil.

        1. re: redchile

          pls, let us know how u like it :)

          1. re: ceejoi

            The Mae Ploy Chilli Sauce goes very well with egg rolls. It's sweet, and there's enough heat from the chiles to provide a pleasant zing.

        2. re: ceejoi

          Mmm sweet chili sauce also my favorite.

        3. I combine the mustard and duck sauce together. You get a sweet-hot combo that's not too hot nor too sweet.
          Try it sometime!

          2 Replies
          1. re: QueenB

            Unless the restaurant provides seriously hot mustard and decent duck sauce (not the bland stuff in cellophane packets), I prefer a good hot-sweet mustard; we use Inglehoffer's.

            1. re: QueenB

              Me too! The mustard is a bit spicy for me, so I don't use it all--I just put a good squeeze of it into the duck sauce and stir it up. Simple and a better balance of hot and sweet.

            2. Ask them to give you some plum or hoisin sauce, and some chili in oil. Mix them together... mmm.

              1 Reply
              1. re: JMF

                I like hoisin mixed with mashed fresh garlic and some soy sauce (have to add a dab of sriracha to the blend next time).

              2. Worcestershire sauce: that's the standard accompaniment to egg/spring rolls in Hong Kong. When I first got off the boat, I was so skeeved out by the red sauce that some Chinese restaurants served with the egg rolls.

                1. The kids like good soy sauce mixed with a little sweet and a little sour. For the sweet try a little jam like plum or orange or currant, for the sour a drop or two of balsamic, a squirt of orange, or some juice from the pickled ginger jar. Had some fresh ginger syrup left over from the warm tofu "pudding" the other day and it was really good mixed with the soy.