I’m always given an assortment of soy sauce, duck sauce, and mustard at every Chinese restaurant, yet I only ever use one. Curious if that’s the case for everyone else and if so which is your go-to.
Out and about, I’m going to tend to the hot mustard. At home, I’m going to heat up some soy in a pan, add chopped scallions and some ginger paste, and enjoy much more.
They are always served with red/cocktail sauce around here. That’s ketchup, vinegar, hot mustard and sugar. Duck sauce is also not a term generally used, it’s just referred to as sweet and sour sauce.
Combination of duck/sweet and sour sauce, and hot mustard. That’s the only real answer.
Also, if the egg rolls aren’t Chicago style (ie, with a little bit of peanut butter), they’re not real egg rolls. And don’t even come at me with spring rolls.
Getthefuckouttaherewiddat. Actually, peanut sauce I get. Which is pretty much peanut butter but for goodness sake don’t call it that. Thai peanut sauce!
Wow, I must’ve had Chicago style rolls but the extra ingredient escaped me.
Red sweet-and-sour sauce (whatever it’s called) and the horseradish-like mustard that sends tingles through your nose (whatever it’s called) are what I usually like.
Yes, it’s a much heavier, thicker, crunchy oil-sodden wrapper than a spring roll. Egg rolls are almost always mass-produced and fried from frozen, so they typically aren’t particularly wonderful. Spring rolls are also usually mass-produced but they have a flakey, crispy rather than crunchy crust, and I prefer that.
I go for both duck sauce and hot mustard, but I don’t combine them, I alternate.