Dipping Sauces for Vietnamese Spring Rolls

By Betty
August 3, 2015
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Author Notes: I've included two popular dipping sauces here: fish sauce-based sauce and a hoisin peanut sauce. Like the spring rolls, these dipping sauces are highly customizable according to taste and restaurants will often have their own signature sauce. Betty

Serves: 4
Prep time: 24 hrs 20 min

For the fish sauce dipping sauce:

  • 3 tablespoons fish sauce
  • juice of 1 lime
  • 3 tablespoons sugar, or to taste
  • 1/2 tablespoon minced ginger
  • 1/2 teaspoon thinly sliced fresh Thai chiles
  • 1/3 cup water
  • Salt and pepper, to taste
  1. Mix together all of the ingredients and refrigerate. Store for 1 day prior to serving in order to let the chile flavor infuse.

For the hoisin peanut dipping sauce:

  • 5 tablespoons hoisin sauce
  • 3 tablespoons pork broth
  • 1 tablespoon peanut butter
  • 1 tablespoon minced garlic
  • 1 teaspoon vegetable oil
  • 1 tablespoon sugar
  • chopped peanuts, optional
  1. Whisk together the hoisin, pork broth, and peanut butter.
  2. In a small fry pan, heat the garlic and oil and sautée until fragrant. Add the hoisin sauce mixture and the sugar, then simmer for 1 to 2 minutes until thick. Let cool.
  3. Top with peanuts, if desired.

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