DIPPING SAUCE FOR VIETNAMESE SPRING ROLLS (SAUCE ONLY)
I LOVE soft spring rolls. So healthy and refreshing. The recipe that I use faithfully (in my appetizer cookbook) has a sauce that is ok, but I never LOVED the sauce like I love the rolls. I think the rice wine vinegar is too prevelant. I stumbled across this sauce recipe in Cooking Light and think the addition of the sesame oil is going to balance the vinegar out beautifully. Can't wait to try it!
Provided by Lakerdog2
Categories Sauces
Time 5m
Yield 1 1/2 tbsps, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a bowl and wisk.
- Serve with soft spring/summer rolls!
Nutrition Facts : Calories 16, Fat 1.1, SaturatedFat 0.2, Sodium 290.8, Carbohydrate 1.6, Sugar 1.6
VIETNAMESE PEANUT SAUCE - DIPPING SAUCE FOR FRESH SPRING ROLLS
I haven't tried this, but it's supposed to be a great dipping sauce for Vietnamese-style fresh spring rolls. I found it on the Kitchen Chick blog, and it is apparently adapted from "Foods of Vietnam" by Nicole Routhier. If you are gluten-free you can find gluten-free hoisin sauces made by brands such as Kame or Premier Japan.
Provided by Whats Cooking
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil and add the garlic, chili paste, and tomato paste.
- Fry until garlic is golden brown.
- Add the broth, sugar, peanut butter, and hoisin sauce, and whisk to dissolve the peanut butter.
- Bring to a boil.
- Reduce the heat and simmer for 3 minutes.
- Garnish with the ground peanuts.
Nutrition Facts : Calories 141.3, Fat 10.2, SaturatedFat 1.7, Cholesterol 0.3, Sodium 378.4, Carbohydrate 9.7, Fiber 1.6, Sugar 5, Protein 4.6
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