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Most of the sweet and sour sauce that I see in restaurants is kind of orange in color. Thick in texture.
But the first kind I ever had with my first egg roll was darker, kind of dark red, I think. And it was not the same thick texture. I can almost remember what it tasted like. I fell in love with it the first time I had an egg roll. I still like the usual kind, but I wish I could find this type also.
Does anyone know what I am talking about? Thanks for any info.
Being someone who isn't huge lover of sweet anything, especially sauses with dinner type of foods, I make my own.
I just combine: a dark colored jam or jelly, soy sause, wine or rice vinegar and a few drops of hot or chili sause and a little dry mustard, desolved of course. it is simple, tasty and not to sweet or thick.
just talking about this gave me the idea to have Asian food for dinner last night. I made my own sause; had homemade egg rolls and a few other yummies. There is just about enough left for hubby's lunch, but not enough for both of us. I will find something else I am sure; I never starve!!!!
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eat Chinese last night.
Egg roll sauce.
