Who doesn’t love egg rolls? But there’s never enough dipping sauce, is there? This very simple and fast recipe makes use of Monte-Bellaria’s Lavender-infused Honey and Herbed Salt, not only makes a great dipping sauce for egg rolls but also is a delicious topping for mild cheese.
1/4 cup Monte-Bellaria Lavender-infused Honey
1/4 cup Warm water
1/4 cup Corn Syrup
1/4 cup Soy sauce
2 Tbsp Rice vinegar
1 tsp Brown sugar
2 tsp Cornstarch
1 tsp Minced garlic
1/2 tsp Crushed red pepper flakes
1/2 tsp Monte-Bellaria Lavender Herbed Salt
1 Dried red hot chili pepper
- Add all ingredients (except the dried chili pepper) to a small saucepan and mix well.
- Bring the mixture to a light boil over medium heat (about four minutes.) Reduce heat to medium low, stirring constantly, and thicken for another 5 minutes.
- Place the chili pepper into a clean 8-oz mason jar. Pour the sauce over the pepper and allow to cool for 15 minutes before capping. Will last refrigerated for one month.