Sweet and Sour Sauce for Spring Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 red pepper (s)
- 35 ml rice vinegar, white
- 10 ml lime juice
- 160 g suar
- 250 ml water
- Tapioca - starch
Print Recipe
Pin Recipe Instructions
- Cook the peppers in the microwave or in water and peel off the skin. Alternatively, peel the raw fruit with the peeler.
- Boil the peppers without the seeds and the white separating skins with the remaining ingredients until the sugar has dissolved. Raw peeled peppers have to be cooked longer (around 15 minutes).
- Puree the contents of the pot and thicken with tapioca starch. When using tapioca starch, the sauce remains clear, unlike potato or corn starch. If there is too much tapioca starch, however, it will pull threads.
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