Thai Spring Roll Sauce
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!
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.