Basic Spring Roll Dipping Sauce (Vegan)

Basic spring rolls dipping sauce (vegan)

The Spruce / Emily Hawkes

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 3 servings
Yield: 1/2 cup
Nutrition Facts (per serving)
52 Calories
0g Fat
11g Carbs
2g Protein
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Nutrition Facts
Servings: 3
Amount per serving
Calories 52
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1169mg 51%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 1%
Total Sugars 8g
Protein 2g
Vitamin C 1mg 3%
Calcium 12mg 1%
Iron 0mg 2%
Potassium 101mg 2%
*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. 

Ingredients

  • 1/4 cup water

  • 1 teaspoon cornstarch

  • 1/4 cup soy sauce

  • 2 tablespoons rice vinegar

  • 2 cloves garlic, minced

  • 2 tablespoons sugar

Steps to Make It

  1. Gather the ingredients.

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

    Whisk water and cornstarch together
    The Spruce / Emily Hawkes
  3. 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. 

    stir together Spring roll sauce
    The Spruce / Emily Hawkes
  4. 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 heat.

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

    Spring rolls and dipping sauce
    The Spruce / Emily Hawkes

Tips

  • 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.