Freshness and Quality

As always, you can count on Golden Tiger® to live up to our industry-wide reputation for outstanding quality. All appetizers are made from fresh California vegetables, delivered to the plant daily. Products are manufactured, then quick-frozen that same day to lock in freshness.


Golden Tiger® also makes all of our egg roll wrappers on-site, adding egg for a rich, crispy texture, then rolling them for an authentic appearance. Delicate spring roll, won ton and potsticker wrappers are all made by Golden Tiger® and feature a “back of the house” look, without the time-intensive labor. Just heat and serve with a variety of dipping sauces and create appetite-appealing impact at the table.

Dipping Sauce Recipes

Cranberry-Citrus Dipping Sauce
  • Mix 1 can of whole cranberry sauce with 1/4 cup of orange juice
  • Add 1 tsp lemon juice
  • Add 1 Tbsp chopped garlic
  • Add 2 tsp soy sauce
  • Season to taste with salt and pepper
Lemongrass Teriyaki
  • Mix 1 cup teriyaki with 1 tsp fresh ground ginger
  • Add 2 tsp lemongrass paste
  • Add 2 Tbsp white vinegar
  • Stir until fully incorporated
Soy Ginger Ketchup
  • Mix 1 cup of ketchup with 2 tsp fresh ground ginger
  • Add 1/4 cup soy sauce
  • Add 1 Tbsp sesame oil
  • Mix together until fully incorporated
Sake-To-Me Pineapple Sauce
  • In a blender place 1 small can crushed pineapple and 2 Tbsp of sesame oil
  • Add 1/4 cup soy sauce
  • Add 2 Tbsp honey
  • Add 2 Tbsp chopped onion
  • Blend until fully incorporated
Garlic Ponzu
  • In a bowl, place 2 Tbsp chopped garlic and 1 Tbsp finely chopped green onion
  • Add 1 tsp Thai spice
  • Pour 2 cups of ponzu sauce over mix
  • Blend well. Always whisk before serving.
Lite Asian Salad with Chicken Mini Potstickers

Yield: 1 Salad


  • Baby bok choy, 1” long pieces 20oz.
  • Cucumbers, sliced and quartered 14oz.
  • Yellow bell pepper, 1” julienne 12oz.
  • Straw mushrooms, canned 10oz.
  • Thai basil, coarsely chopped ¾ Cup
  • Black sesame seeds 2 Tbsp.
  • Chicken Mini Potstickers


  • Rice vinegar ¾ Cup
  • Canola oil ½ Cup
  • Sesame oil 1 Tbsp. + 2 tsp.
  • Fresh grated ginger 2 Tbsp.
  • Sugar 1 Tbsp.
  • Salt ¾ tsp. ¾ tsp.

Mix vinegar, oils, ginger, sugar and salt together well, making sure that sugar and salt are dissolved.
Add dressing to bok choy, cucumbers, pepper, mushrooms, and Thai basil and mix well.
Steam Mini Chicken Potstickers.

In a bed of Napa cabbage (whole leaves), arrange 10 ounces of salad and top with 6 steamed Chicken Potstickers. Garnish with black sesame seeds.

Wasabi Ginger Mayo
  • Mix 1 cup mayo with 1 tsp ground fresh ginger
  • Add 1 tsp chopped fresh cilantro
  • Add 2 tsp wasabi paste
  • Add 2 Tbsp soy sauce
  • Add 2 Tbsp rice vinegar
  • Stir until fully incorporated
Thai Basil Avocado Sauce
  • In a blender place 1 cup fresh avocado, peeled and pitted
  • Add 1/4 cup loose Thai basil leaves
  • Add 1/4 cup ponzu
  • Add 1 Tbsp sriracha
  • Add 1/4 cup oil
  • Add 1/4 cup water
  • Blend and store in airtight container
Wasabi Honey Mustard
  • Mix 1 Tbsp wasabi paste with 2 cups of your favorite honey mustard
  • Mix together until fully incorporated
Papaya Relish
  • Mix 2 cups fresh diced papaya with 1 Tbsp soy sauce
  • Add 1 Tbsp mirin
  • Add 1 Tbsp fresh chopped cilantro
  • Add 1/4 cup diced fresh onion
  • 2 Tbsp diced fresh jalapenos
  • Toss together and season with salt and pepper
Cilantro Lime Dipping Sauce


  • 2 cups lime juice
  • ¾ cup water
  • ¾ cup (packed) cilantro, chopped
  • ¼ cup soy sauce
  • ½ cup honey
  • 2 Tbsp. garlic, finely chopped
  • 2 Tbsp. ginger, finely chopped
  • 3 Tbsp. jalapeno, finely chopped

Mix all ingredients together well.

Serve dip with Vegetable Egg Roll as appetizer.

Recommended entrée for Egg Roll and dip: General Tso’s Chicken and Fried Rice.

Yield: 1 quart of sauce

Honey-Lime Mirin
  • Mix 1 cup honey with 2 Tbsp fresh lime juice
  • Add 1/4 cup mirin
  • Stir until fully incorporated
Spicy Lemongrass Agave Glaze
  • Mix 1/2 cup agave with 1/4 cup soy sauce
  • Add 1/4 cup rice wine
  • Add 1 Tbsp Thai chili paste
  • Add 2 tsp lemongrass paste
  • Add 2 Tbsp water
  • Mix together until fully incorporated
Teriyaki Mango Chutney
  • Mix 1 cup teriyaki sauce with 1/2 cup mango chutney
  • Add 1 Tbsp rice wine vinegar
  • Add 1 tsp chili oil
  • Mix together until fully incorporated
  • Mix 2 cups hoisin with 2 Tbsp sriracha
  • Add 1 Tbsp sesame oil
  • Blend until fully incorporated
Cantonese Soup with Pork Mini Potstickers

Yield: 4 quarts of soup


  • 4 qt. chicken broth
  • 1 qt. + 2 cups Chinese cabbage, thinly sliced
  • 1 Tbsp. + 2 tsp. soy sauce
  • 2 Tbsp. ground ginger
  • 1 Tbsp. + 1 tsp. pure sesame oil
  • 1” long 1 cup red peppers, thinly sliced
  • 1 cup scallions, 1” long thinly sliced, green part included
  • Pork Mini Potstickers

Bring chicken broth to a boil and add cabbage, red pepper, soy sauce, sesame oil and ground ginger and simmer for 10 minutes.
Add scallions and potstickers.
Simmer for two additional minutes.

Serve 8 ounces of soup as a cup with 3 potstickers as a side dish to an entrée garnished with chopped scallions.

Serve 12 ounces of soup as an entrée bowl with 6 potstickers.

View Recipes

Bowl of foodservice Golden Tiger Asian Wontons in a restaurant setting

Video Recipes

Plate of foodservice Golden Tiger Asian Chicken Siew Mai in a restaurant setting