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Egg roll condiments.

redchile Apr 11, 2007 04:50 PM

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. ceejoi RE: redchile Apr 11, 2007 04:56 PM

    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
      flipss RE: ceejoi Apr 12, 2007 06:19 AM

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

      1. re: flipss
        Puffin3 RE: flipss Jul 11, 2014 07:50 AM

        +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
          ennuisans RE: Puffin3 Jul 12, 2014 03:49 PM

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

      2. re: ceejoi
        redchile RE: ceejoi Apr 12, 2007 09:31 AM

        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
          ceejoi RE: redchile Apr 12, 2007 09:49 AM

          pls, let us know how u like it :)

          1. re: ceejoi
            redchile RE: ceejoi Apr 30, 2007 08:32 AM

            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
          kcchan RE: ceejoi May 1, 2007 08:39 AM

          Mmm sweet chili sauce also my favorite.

        3. QueenB RE: redchile Apr 11, 2007 05:40 PM

          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
            Striver RE: QueenB Apr 12, 2007 06:05 AM

            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
              sarahvagaca RE: QueenB May 1, 2007 12:29 AM

              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. JMF RE: redchile Apr 11, 2007 10:05 PM

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

              1 Reply
              1. re: JMF
                mrbozo RE: JMF May 2, 2007 04:47 PM

                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. d
                dty RE: redchile Apr 12, 2007 11:03 AM

                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. t
                  torty RE: redchile Apr 12, 2007 01:43 PM

                  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.

                  1. j
                    justagthing RE: redchile Apr 30, 2007 09:30 PM

                    When I was a little girl, I would eat mine with ketchup or sweet and sour sauce. My family had the old style Americanized Chinese restaurant.

                    2 Replies
                    1. re: justagthing
                      dinwiddie RE: justagthing May 1, 2007 08:37 AM

                      I think what you get depends on where you are. My son used to love duck sauce on his egg rolls when he was young (he called it boy sauce) But when we went to San Francisco, it was nowhere to be found. Instead they offered sweet and sour sauce. My friends said that they had never seen it. I guess it is an east coast thing. Personally, I prefer a good, really hot mustard, but duck sauce is good for the younger set.

                      1. re: dinwiddie
                        justagthing RE: dinwiddie May 1, 2007 01:27 PM

                        Actually it was different for me. I grew up at our family restaurant and had the ability to use whatever I wanted for sauce. So when I was little, I would experiment. Lots of people, our customers, would use hot mustard and/or soy sauce. I even tried it with our brown gravy, but didn't like it that way.

                    2. ArikaDawn RE: redchile May 2, 2007 02:09 PM

                      At my house we typically use sweet and sour chili sauce or hot mustard. We were out of both of these a few months back and ended up using spicy honey mustard which wasn't bad even though it probably sounds weird.

                      1. s
                        swsidejim RE: redchile May 2, 2007 02:11 PM

                        My favorites:

                        Hot mustard
                        sweet and sour sauce

                        2 Replies
                        1. re: swsidejim
                          chef chicklet RE: swsidejim May 2, 2007 05:51 PM

                          my favorite is sliced serrano chile in rice vinegar with a little sugar to dip in
                          or Soy Suace with a healthy tsp. of hot chile paste, and fresh garlic.

                          1. re: chef chicklet
                            rcheng RE: chef chicklet May 6, 2007 07:57 PM

                            I recall whenver our family made spring rolls, it was eaten with vinegar

                        2. monku RE: redchile May 2, 2007 06:04 PM

                          You haven't had the best egg roll condiment.....Saucy Susan Duck Sauce.
                          Classic NY duck sauce goes way back.


                          1. c
                            clearskies0810 RE: redchile May 2, 2007 09:16 PM

                            Some of these suggestions kind of gross me out! haha

                            I like to eat mine wrapped in lettus and dipped in fish sauce - the Vietnamese way to eat egg rolls.

                            1. Carb Lover RE: redchile May 6, 2007 11:44 PM

                              Equal parts ketchup and sriracha = addictive.

                              1. m
                                Mell1 RE: redchile Jul 10, 2014 01:23 PM

                                Hot Sauce.

                                1. a
                                  AngelaID RE: redchile Jul 11, 2014 08:06 AM

                                  I dip mine in ketchup and hot mustard. Mr.Ang likes sweet and sour sauce.

                                  1. m
                                    Maggie19 RE: redchile Jul 11, 2014 08:09 AM

                                    Shark brand siracha

                                    1 Reply
                                    1. re: Maggie19
                                      Puffin3 RE: Maggie19 Jul 11, 2014 09:36 AM

                                      Siracha is sooooo last year. LOL

                                    2. letsindulge RE: redchile Jul 12, 2014 03:54 PM

                                      Lumpia aka Filipino eggrolls are dipped in a vinegar sauce consisting of 1/2c. vinegar (coconut, palm, or distilled white), 2 garlic cloves smashed, and minced, a liberal amount of black pepper, and salt to taste.

                                      1. greygarious RE: redchile Jul 13, 2014 09:01 AM

                                        Once, finding myself out of duck sauce, I warmed a bit of curried squash and apple soup and used that as a dipping sauce for potstickers. Now, whenever I make that soup, I freeze some of it in small containers for dipping egg rolls and dumplings.

                                        1. boyzoma RE: redchile Jul 13, 2014 12:08 PM

                                          Honey Mustard Sauce. I lifted this one from Bobby Flay (he put it on fish, but we like the sauce on a lot of different things). I omitted the mint, though and use just a tad less of horseradish, which still gives you that zing.

                                          1/4 cup Dijon mustard
                                          2 tablespoons whole-grain mustard
                                          3 tablespoons honey
                                          2 tablespoons prepared horseradish, drained
                                          2 tablespoons finely chopped fresh mint leaves
                                          Kosher salt and freshly ground black pepper

                                          Mix well.

                                          1. v
                                            vttp926 RE: redchile Jul 13, 2014 07:14 PM

                                            Depends on what type of egg rolls. If it is my mom making them usually nuoc cham(mixture of fish sauce, sugar and lime juice). Sometimes sweet chili sauce or straight up hoisin sauce. When it comes with my Chinese takeout then duck sauce. And I have at one point in time or another dipped it in bbq sauce.

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