When it comes to the perfect spring roll or egg roll dipping sauce, there's all kinds of options. If you're going store-bought, then I like to use a sweet Thai chili sauce or sometimes even just plain soy sauce or a sweet mushroom sauce. If you're going homemade and want something traditional and Asian-inspired for dipping your spring rolls, then this recipe is a good place to start. It's made entirely from simple ingredients that most home cooks probably have on hand ready to go, but pulls together enough variety of flavors that the end result is restaurant-quality (and that means top-notch delicious!).
Made from a based of soy sauce, garlic, and rice vinegar, this spring roll or egg roll dipping sauce is simmered stove top with corn starch to thicken it into a thicker sauce (as opposed to something with a thinner consistency) and garlic and a bit of sugar for seasoning.
Note that all of the ingredients in this simple spring roll dipping sauce are vegetarian and vegan, and, if you need this recipe to be gluten-free as well, just swap out the soy sauce for a gluten-free substitute, such as gluten-free tamari. Bragg's Liquid Aminos would also make a decent substitute here.
- 1/4 cup water
- 1 tsp corn starch
- 1/4 cup soy sauce (or use tamai instead to keep it gluten-free)
- 2 tbsp rice vinegar
- 2 cloves garlic, minced and crushed
- 2 tbsp sugar
First, in a small bowl, using a fork or a small whisk, whisk together the water and the corn starch until the corn starch is fully dissolved.
Next, transfer the cornstarch and water mixture to a small sauce pan or skillet, and add the soy sauce (or gluten-free substitute), rice vinegar, minced garlic cloves and sugar. Gently stir everything together to combine.
Heat the mixture over medium heat for 3 to 5 minutes, stirring frequently.
After 3 to 5 minutes, the sugar should be fully dissolved and the mixture should start to thicken just slightly. You can add a little more liquid if needed, keeping in mind that your spring roll dipping sauce will thicken slightly as it cools, so you want it to be a little on the thin side when you turn off the heat.
Allow your spring roll dipping sauce to fully cool before serving; it should be served at room temperature or slightly chilled.