I love these! If you were to serve as appetizer what sauce would you make to serve with them?

Love Nancy and HalfPint's suggestions. These also sound delicious as a lettuce wrap with rice noodles and possibly seasoned rice vinegar marinated cucumbers and/or a stripe of hoisin sauce.

Or various Burmese dipping sauces, by same cookbook author (Naomi Duguud) or others - featuring tamarind, garlic and/or fish sauce.

Maybe a Thai sweet chili sauce?