Hoisin Vinaigrette
Yield: approximately ½ cup
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice vinegar
  • 3 tablespoons canola oil
  • 1 tablespoon sesame oil
  1. In a small bowl, combine hoisin sauce and rice vinegar. Add canola oil and sesame oil in a steady stream, whisking vigorously until incorporated.
MAKE-AHEAD TIP: Egg-roll wrapper baskets and Hoisin Vinaigrette may be made a day in advance. Store baskets in an airtight container at room temperature. Refrigerate vinaigrette in an airtight container. Let it come to room temperature before serving, and whisk to blend.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/chinese-green-salad-baskets-recipe/