Sauces & condiments Vietnamese cuisine Asian cuisine Vegan Vegetarian

Spring Roll and Egg Roll Dipping Sauce

After trying numerous mediocre recipes and store-bought sauces that weren’t any better, I finally found THE spring roll sauce just the way I like it. Unlike other sauces, I don’t use fish sauce. It’s sweet yet slightly spicy and pairs wonderfully with egg rolls, spring rolls, and imperial rolls.

Chloé Flam

Spring Roll and Egg Roll Dipping Sauce

Ingredients

Check off ingredients as you go

    Serves 4

    • 1 tbsp rice vinegar
    • 1 tbsp brown sugar
    • 2-3 tbsp lime juice (preferably fresh)
    • 2 tbsp soy sauce
    • 8 tbsp warm water (½ cup)
    • 2 garlic cloves, minced
    • 2 cm (¾ inch) red chili pepper, finely minced
    1. In a large bowl, mix the rice vinegar with the sugar and lime juice.
    2. Once the sugar is dissolved, add the warm water and soy sauce, then the garlic and chili pepper.
    3. That’s it!

    Tips

    • This sauce is perfect for egg rolls and spring rolls.

    • If you have leftovers, don’t throw them away - they make an excellent Asian-inspired vinaigrette.

    • Traditional sauce often includes nuoc mam (fish sauce), which has been replaced here with soy sauce, making it vegan.

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