Prep 20 mins
Cook 0 mins
A very flavorful dipping sauce I use for my Vietnamese Spring Rolls. The flecks of carrot and crushed chilies look very appealing in the serving bowl. A crowd pleaser that makes for recipe requests. Recipe from Jean Pare's "Company's Coming Asian Cooking"
- 1 cup water
- 3 tablespoons rice vinegar
- 1⁄4 cup fish sauce
- 1 tablespoon carrot (finely grated)
- 1 tablespoon granulated sugar
- 1 minced garlic clove (or 1/4 teaspoon garlic powder)
- 1⁄4 teaspoon dried crushed red pepper flakes
- In a small bowl add the seven ingredients.
- Allow to stand for 15 minutes to blend flavors
- Makes 1 1/2 cups.
I made this dipping sauce to go along with the Vietnamese Spring Rolls, and it complimented them very nicely. Even my husband who doesn't like seafood was able to look past the fish sauce and enjoy it. Cut down the water to 1/3 cup and added a squirt of sriracha chili sauce. This would be good as a salad dressing if you don't add water and add some peanut or veggie oil to it. If you made the spring rolls, definitely give this simple sauce a try. Thank you for sharing.
Just made this dipping sauce for my cold rolls for Chinese New Year tomorrow. Yum and so quick and easy. Took me 10 mins, not 20 mins!! Only used half a cup of water and this worked well.
This dipping sauce is outstanding!!!! I have to admit that I used it with store-bought spring rolls because I didn't have time to make your Vietnamese Spring Rolls. But let me tell you your dipping sauce has the right ratio of ingredients that puts it over the top!!!! Thanks again for sharing, Gerry. I can't wait to make it again using it with YOUR spring roll recipe.