You can do a lot with the Thai sweet chili sauce. Eat with egg rolls. I have to give you the recipe too, the kind that I make, no cabbage, but with bamboo shoots, julienned. You can also eat it with scrambled eggs.
Here is the egg roll recipe: no exact measurement.
Francine's version of Semarang* egg rolls
1. some ground pork (betw. 1/4-1/2 pound)
1a. 1 square of tofu, cut into tiny cubes (about 1/8 x/1/8 inch)--optional
2. 1 large can of whole bamboo shoots, drain, wash each one, cut into matchsticks, soak in clean water again, let sit until ready to be used
3. about 4 cloves of garlic: slice and crushed fine
4. 1 tablespoon of dried shrimp, soaked and crushed fine
5. a big handful of bean sprouts
6. ground black or white pepper (I like a lot--maybe 2 teaspoons?)
7. 2 to 3 little packages of raw sugar to taste
8. Chinese light soy sauce
9. Indonesian sweet soy sauce (kecap manis)
10. salt to taste
11. 2 green onions (scallions) cut into rounds, thin (about 1/8 inch)
12. oil for cooking and also for frying
13. egg rolls wrappers, I prefer the ones made in the Philippines, called lumpia wrappers and frozen with paper between each wrapper--can buy in New Grand Mart--also have the recipe if interested
Instruction:
1. Put the pork into a heated (medium high heat) wok, add about 1 tablespoon of water, keep stirring, until all the pork pieces separate and cooked almost dry. Scope up the pork and place it in a bowl. Add 1 tablespoon of oil to the hot wok, when oil is hot, add the tofu and stir it until the sides hardened. Add to the pork.
2. Add 2 tablespoons of oil into the wok and when warm, add the garlic. Stir the garlic until fragrant, do not let it become golden. Then add the dry shrimp, stir a few times, then add the cooked pork and the tofu, stir a few times. Turn the heat down a little. Scope the soaking bamboo shoots with both hands from the container where they were soaking, then squeeze them dry with both hands, and add the squeezed bamboo shoots into the wok, repeat until all the bamboo shoots are in the wok. Stir to mix with the pork and the garlic. Then gather the food in the center of the wok, leaving the sides empty, turn up the heat to high.
3. When the wok is really hot, then pick up the bottle with the Chinese light soy sauce and pour it quickly around on the empty and sizzling hot side of the wok. Then scope up the mixture from the bottom of the wok to touch the spots where the soy sauce was poured, so the 'burned' soy is incorporated to the mixture. Then add the pepper, sugar (this is my MSG), and the Indonesian sweet sauce, mix everything again. The Indonesian kecap gives the amber color. So it is up to you how much you want to use it. Taste the filling, and adjust until the taste is right. To adjust the taste, the light soy sauce, the Indonesian soy sauce, which is not only salty, but also sweet, or salt can be used, or by adding pepper. When the taste is correct, then add the green onions and the bean sprouts. Turn the heat down to medium low and keep turning the food until it is mixed, the sprouts will be half cooked and it should still be crunchy. Now it is time to push up the food away from the bottom of the wok, making space so all the juices that remained in the food will gather at the bottom of the work before you start wrapping the egg rolls.
I like to eat the egg rolls unfried, called fresh egg rolls. I would put the sweet hot sauce on one edge of the wrapper, put a tablespoonful of filling, wrap it up like an envelope, and eat it.
There are Vietnamese fresh egg rolls, Philippine's fresh egg rolls, and Indonesian fresh egg rolls. They are ALL DIFFERENT! Although the Philippinos also call egg rolls 'lumpia" like in Indonesia, the lumpia is each country is different!
Tip: When wrapping, each time you make a fold, gather the filling tightly against the fold, so the roll is filled tightly--so they do not look 'half full'.
*Semarang is a city in Central Java where these kind of egg rolls are famous.
