Basic Spring Roll Dipping Sauce (Vegan)

Basic spring rolls

The Spruce / Emily Hawkes

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 3 servings
Nutritional Guidelines (per serving)
118 Calories
0g Fat
25g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 3
Amount per serving
Calories 118
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1254mg 55%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 4%
Protein 5g
Calcium 91mg 7%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

This basic dipping sauce is quick to make and perfect to serve with egg rolls, any kind of spring roll, or to use as a sauce for stir-fries.

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 good 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

Steps to Make It

  1. Gather the ingredients.

    Ingredients for the spring rolls
    The Spruce / Emily Hawkes
  2. In a small bowl, using a fork or a small whisk, whisk together the water and the cornstarch until the cornstarch is fully dissolved. ​

    The Spruce / Emily Hawkes
  3. 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. 

    Spring roll sauce
    The Spruce / Emily Hawkes
  4. 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.

    Heat mixture
    The Spruce / Emily Hawkes
  5. Allow your spring roll dipping sauce to fully cool before serving; it should be served at room temperature or slightly chilled. 

    Spring rolls and sauce
    The Spruce / Emily Hawkes