|Nutritional Guidelines (per serving)|
|Servings: 1/2 cup sauce (3 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When it comes to the perfect spring roll or egg roll dipping sauce, there are all kinds of options. If you're going store-bought, then I like to use a sweet Thai chili sauce or sometimes even just plain soy sauce or a sweet mushroom sauce. If you're going homemade and want something traditional and Asian-inspired for dipping your spring rolls, then this recipe is a good place to start.
Note: All of the ingredients in this simple spring roll dipping sauce are vegetarian and vegan, and, if you need this recipe to be gluten-free as well, just swap out the soy sauce for a gluten-free substitute, such as gluten-free tamari. Bragg's Liquid Aminos would also make a decent substitute here.
- 1/4 cup water
- 1 tsp. cornstarch
- 1/4 cup soy sauce
- 2 tbsp. rice vinegar
- 2 cloves garlic (minced and crushed)
- 2 tbsp. sugar
In a small bowl, using a fork or a small whisk, whisk together the water and the cornstarch until the cornstarch is fully dissolved.
Next, transfer the cornstarch and water mixture to a small saucepan or skillet, and add the soy sauce (or gluten-free substitute), rice vinegar, minced garlic cloves, and sugar. Gently stir everything together to combine.
Heat the mixture over medium heat for 3 to 5 minutes, stirring frequently; the sugar should be fully dissolved and the mixture should start to thicken just slightly. You can add a little more liquid if needed, keeping in mind that your spring roll dipping sauce will thicken slightly as it cools, so you want it to be a little on the thin side when you turn off the heat.
Allow your spring roll dipping sauce to fully cool before serving; it should be served at room temperature or slightly chilled.