Spring Roll Vinaigrette
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 servings
- 1jalapeno, seeded, deveined and minced
- 1clove garlic, peeled and minced
- 1tablespoon grated ginger
- 2scallions, trimmed and minced
- 2tablespoons minced red onion
- 2tablespoons soy sauce
- 2tablespoons rice wine vinegar
- ½cup red wine
- ½cup plum wine
- ½cup Port wine
- 2cups rich meat broth, homemade or low-sodium canned
- 1bunch scallions, trimmed and minced
- ½cup grated ginger
- 1tablespoon honey
- 2tablespoons fresh lemon juice
- ½teaspoon salt
- 1teaspoon freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
41 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 211 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Combine the first 10 ingredients in a small saucepan. Simmer over medium heat until reduced to ¼ cup, about 30 minutes. Add the meat broth and continue to simmer until mixture reduces to 2 cups, about 5 to 10 minutes. Remove from heat.
- Step 2
Add the scallions, ginger, honey and lemon juice. Season with salt and pepper to taste. Serve with spring rolls (above).
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