Ingredients for Thai Dipping Sauce For Spring Wrap Or Egg Rolls
- 1/2 cup water (optional)
- Cornstarch
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- Reduced Sodium Soy Sauce
- 1 tablespoon fresh ginger, grated
- 2 tablespoons minced garlic
- 1 teaspoon crushed red pepper flakes
- 1/2 cup fish sauce
- 1/2 cup lime juice
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How to Make Thai Dipping Sauce For Spring Wrap Or Egg Rolls
- In a small saucepan, whisk together the fish sauce, rice vinegar, lime juice, brown sugar, minced garlic, grated ginger, and red pepper flakes.
- Bring the mixture to a gentle simmer over medium heat, whisking constantly until the sugar dissolves and the sauce slightly thickens (about 3-5 minutes).
- Reduce heat to low and simmer for another 5 minutes, stirring occasionally, to allow the flavors to meld.
- Remove from heat and let the sauce cool completely to room temperature. The sauce will thicken further as it cools.
- Taste and adjust seasoning as needed. Add more lime juice for extra tang, brown sugar for sweetness, or red pepper flakes for heat.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
15g
Fat
0g
Carbs
1g