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Dipping Sauces for Vietnamese Spring Rolls

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Dipping Sauces for Vietnamese Spring Rolls

Photo by Betty | le jus d’orange
  • Test Kitchen-Approved
Author Notes

I’ve included two popular dipping sauces here: fish sauce-based sauce and a hoisin peanut sauce. Like the spring rolls, these dipping sauces are highly customizable according to taste and restaurants will often have their own signature sauce. —Betty

  • Prep time
    24 hours 20 minutes
  • Serves
    4
Ingredients
  • For the fish sauce dipping sauce:

  • 3 tablespoons

    fish sauce


  • juice of 1 lime


  • 3 tablespoons

    sugar, or to taste


  • 1/2 tablespoon

    minced ginger


  • 1/2 teaspoon

    thinly sliced fresh Thai chiles


  • 1/3 cup

    water


  • Salt and pepper, to taste

  • For the hoisin peanut dipping sauce:

  • 5 tablespoons

    hoisin sauce


  • 3 tablespoons

    pork broth


  • 1 tablespoon

    peanut butter


  • 1 tablespoon

    minced garlic


  • 1 teaspoon

    vegetable oil


  • 1 tablespoon

    sugar


  • chopped peanuts, optional

Directions
  1. For the fish sauce dipping sauce:
  2. Mix together all of the ingredients and refrigerate. Store for 1 day prior to serving in order to let the chile flavor infuse.
  1. For the hoisin peanut dipping sauce:
  2. Whisk together the hoisin, pork broth, and peanut butter.
  3. In a small fry pan, heat the garlic and oil and sautée until fragrant. Add the hoisin sauce mixture and the sugar, then simmer for 1 to 2 minutes until thick. Let cool.
  4. Top with peanuts, if desired.

betty is a food blogger and wedding photographer based in Boston, MA.

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