Pumpkin Eggroll Sauce

Name: Pumpkin Eggroll Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 cups, 10 serving(s)
Ingredients: 4 ounces pumpkin puree (in tin); 4 ounces white vinegar; 6 ounces water; 14 ounces sugar; 1 1/2 lemons (juiced); 1/2 lemon (finely chopped with skin); 1/2 teaspoon pepper or 1/2 teaspoon chili pepper; 2 ounces water; 2 teaspoons cornstarch (heaping)

Submitted by FrenchBunny

"This recipe is a bit different than some others. It has a great flavor. I love this sauce for egg rolls. A chef friend of mine gave this to me a very long time ago. Whenever I know I will be making Chinese Food I make this a few days ahead of time so the flavors could blend."

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Ready In:: 10mins
Ingredients:: 9
Yields:: 2 cups
Serves:: 10

ingredients

4 ounces pumpkin puree (in tin)
4 ounces white vinegar
6 ounces water
14 ounces sugar
1 ¹⁄₂ lemons (juiced)
¹⁄₂ lemon (finely chopped with skin)
¹⁄₂ teaspoon pepper or 1/2 teaspoon chili pepper
2 ounces water
2 teaspoons cornstarch (heaping)

directions

Bring to a boil first 7 ingredients.
In a small bowl mix water and cornstarch and add to boiling mixture. Boil for one minute. Remove from heat and let cool. Put into a covered container and refrigerate.
Great for egg rolls or fried wontons or whatever you like.