Testing With A Tasty Sauce

 It's been an interesting experiment  trying out different foods , most are beloved classics to see how this new system  of mine is working.Everything has been fine so far. I  thought I could even try out a new sauce just to see.

I've had Spring Valley cocktail egg rolls in my freezer for weeks. I needed an easy Friday supper, not too heavy but not to light either.

They're an easy cook in my trusty air fryer.It's just seven minutes for 370 degree Farenheit.

They're stuffed with nothing but veggies from shredded cabbage to shredded carrots. I knew they some jazzing up. That's where the scallion sauce comes in.

                                             It's cutting up two scallions and mixing them with these.

Mix together half a cup of spy sauce (it can be low sodium like I used) with about a tablespoon if maple syrup. That last sounds crazy but its' sweetness balances out the soy sauce's saltiness. You can add either olive or vegetable oil for a silkier texture. It's poured over the scallions and left to marinate for about fifteen to twenty minutes.

I liked this sauce and plan on making it again for even the egg rolls I get from my local Chinese take out. The scallions add bite and zing (and haven't bothered my stomach!Yay!)  while the combo of syrup and soy sauce actually work well together. You can add more of both if you're running low on the liquid part. Keep in mind this is also a good marinade for steak and chicken too.

This has been a fun experimentation along with creating new favorites. This sauce is perfect for egg rolls along with other foods. it 's a great sauce for favorite snacks and dishes.