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

Source: The Martha Stewart Show, April Spring 2007
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6
  • 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.
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  • 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.
    Reply

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