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Egg Roll Dipping Sauce

Serve this delicious dipping sauce with Chicken and Shrimp Egg Rolls, two recipes courtesy of Michael Schulson.

  • Yield: Makes enough for 12 egg rolls
Egg Roll Dipping Sauce

Source: The Martha Stewart Show, April Spring 2007


  • 2 tablespoons Chinese mustard
  • 1 large egg yolk
  • 1/4 cup unseasoned rice vinegar
  • 2 tablespoons sugar
  • 1/2 cup grapeseed oil


  1. In a medium bowl, mix together mustard, egg yolk, vinegar, and sugar. Slowly pour in oil while continuing to stir, forming an emulsion. Serve with egg rolls.


Reviews (2)

  • Cali 2 Aug, 2012

    Definitely too salty. Next time I plan on using 1 can of chicken broth and only 1 tbsp of salt for the chicken and then for the cabbage mixture 1 tbsp of kosher salt I didn't have any red chili's so I used 1 1/2 tbsp of red pepper flakes so it was plenty spicy. I added some chopped carrots. I'll bake them next time too. I froze them right away for a healthy snack around 3pm. Microwave for a minute then put in your toaster oven or broiler for 5 minutes.

  • shiloh78 3 Oct, 2008

    really delicious and complementary to the chicken and shrimp egg roll recipe. not very spicy even though there is chinese mustard involved.

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