Thai Spring Roll Dipping Sauce By , Thai Dipping Sauce Recipe You can make this Thai classic dipping sauce at home in just a few steps with just a few ingredients. Ingredients: - 1/2 cup water - 1/2 cup vinegar - 1/2 cup sugar - 1 teaspoon chili garlic sauce (see photo) - 4 cloves fresh garlic peeled and left whole
Thai Spring Roll Sauce
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For years I have enjoyed the special dipping sauces that come with spring rolls in Thai and Vietnamese restaurants.  This recipe I modified from a cookbook and it goes very well with home made spring rolls.   It has that red color and sweet garlic taste that I thought would be too hard to make at home, but it turns out that it is quite easy, it really keeps well and you can use it with anything! See also the boil version at the bottom of this page. No-Boil Lime Version The lime gives the sauce a citrus quality which cuts through the spring rolls – delicious! Ingredients: 3 tablespoons lime juice (from one large fat thin skinned lime, bottled okay) 2 tablespoons sugar ½ cup water 1 tablespoon fish sauce (I use Three Crabs brand) or up to 2 ½ tablespoons according to taste 1 small clove fresh garlic, peeled and chopped Optional: 1 teaspoon chili garlic sauce, or to taste Just combine all the ingredients, let stand to let flavors develop, and serve at room temperature. I’ve added leftover sauce to soups for fantastic flavor enhancement! Boiled Vinegar Version Ingredients: ½ cup water ½ cup vinegar ½ cup sugar 1 teaspoon chili garlic sauce (see photo) 4 cloves fresh garlic peeled and left whole The secret to this sauce is to use the right amount of chili garlic sauce.  If you use too little, the color will be pale.  If you use too much it will be too hot!  Start with 1 teaspoon to see if that is the right amount for you.  I use Chili Garlic sauce from Huy Fong Foods with the rooster on the label. Just combine all these ingredients in non-reactive cookware such as a stainless steel or enamel pot.  Stir well so that all the sugar dissolves.  Boil everything slowly until the volume of the liquid is reduced to about half.  When it is done, I like to spoon out the 4 garlic cloves to give the sauce a clean look.  Most recipes call for those 4 cloves to be chopped up fine and left in the sauce so you can try that to see if you like it that way. You can adjust the thickness of the sauce to your taste by boiling it longer or adding a little more water.  It will thicken some more when it cools.  Serve at room temperature.