vegan dipping sauce for summer rolls?
Hi I made summer rolls for the first time yesterday and tried to make a dipping sauce from Low sodium soy, rice vinegar, sesame oil and sriracha. It wasn't very good. Does anyone know of a good recipe that is VEGAN (no fish sauce).
If anyone has tips for handling the warpper roll after it become soft and sticky, I'd like that too. Mine were folding on themselves and being generally troublesome! I have new appreciation for a beautiful roll!
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For the dipping sauce I agree with others who suggest peanut sauce, which can easily be made vegan and still flavorful. Or if you want to keep it a light, you could make a Chinese dumpling dipping sauce. To me the key is to use red or black (chinkiang) vinegar, which are much more flavorfull that white rice wine vinegar. 50:50 vinegar:soy, add any of the following: thinly sliced scallions, crushed garlic and/or ginger, chili-garlic paste, sesame oil.
If you're trying to replicate a Vietnamese dipping sauce the ingredients of nuoc cham (besides the fish sauce) are usually lime and sugar. The brilliant technique I learned for making it, and making sure the flavors are balanced is from VietWorld Kitchen. http://vietworldkitchen.typepad.com/blog/2008/11/basic-vietnamese-dipping-sauce-nuoc-cham.html First make limeade and taste it for sugar/sour balance. Then add the fish sauce (or liquid aminos, for vegan), and other additions like crushed garlic and chili peppers, or pounded fried shallots.
There was a recent foodpickle question asking for dipping sauces. You could check that, and also check recipes for spring rolls as well as summer rolls. And ask your local restaurant -- they might be able to fix up a substitute sauce for you.
I'm not being picky- just looking for what the neighborhood joints offer for dipping sauce as a starting point. There must be some standard recipe they all use.