|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 0g||1%|
|Total Sugars 8g|
|Vitamin C 1mg||3%|
|*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 with store-bought, you can use a sweet Thai chili sauce or even just plain soy sauce or a sweet mushroom sauce. If you want homemade and 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, but 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 teaspoon cornstarch
1/4 cup soy sauce
2 tablespoons rice vinegar
2 cloves garlic, minced
2 tablespoons sugar
Gather the ingredients.
In a small bowl, using a fork or a small whisk, whisk together water and cornstarch until cornstarch is fully dissolved.
Next, transfer cornstarch and water mixture to a small saucepan or skillet, and add soy sauce (or gluten-free substitute), rice vinegar, minced garlic cloves, and sugar. Gently stir everything together to combine.
Heat 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 spring roll dipping sauce to fully cool before serving; it should be served at room temperature or slightly chilled.
The sauce will thicken as it cools down, so you want it to be more on the thinner side when finished simmering.
Spring rolls vs. egg rolls
While both rolls have cabbage in them, spring rolls tend to have more types of vegetables in them, and egg rolls typically have pork in them. Also, spring rolls have a light paper-thin wrapper, while eggs rolls have a thicker wrapper.