SPRING ROLL DIPPING SAUCE RECIPE RECIPES

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FRESH SPRING ROLLS WITH THAI DIPPING SAUCE RECIPE | ALLRECIPES



Fresh Spring Rolls With Thai Dipping Sauce Recipe | Allrecipes image

Science says: Shrimp is a good low-fat, high-protein substitute for meat and does not raise cholesterol.

Provided by USA WEEKEND columnist Jean Carper

Categories     Appetizers and Snacks    Wraps and Rolls

Yield 6 servings

Number Of Ingredients 10

6 spring roll wrappers (available in Asian markets)
12 medium shrimp, cooked and shelled
1 cup shredded leaf lettuce
⅓ cup chopped cilantro
½ cup peeled, seeded, chopped cucumber
1 medium carrot, julienned
1 tablespoon light soy sauce
1 tablespoon white-wine vinegar or rice vinegar
3 tablespoons mirin
¼ teaspoon grated ginger root

Steps:

  • In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
  • Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
  • To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.

Nutrition Facts : Calories 59.3 calories, CarbohydrateContent 8.9 g, CholesterolContent 20.2 mg, FatContent 0.3 g, FiberContent 0.7 g, ProteinContent 3.4 g, SaturatedFatContent 0.1 g, SodiumContent 168 mg, SugarContent 3.2 g

NUOC CHAM (VIETNAMESE DIPPING SAUCE) RECIPE | ALLRECIPES



Nuoc Cham (Vietnamese Dipping Sauce) Recipe | Allrecipes image

My personal take on a traditional dipping sauce. A little bit sweet, but mostly savory with a nice bit of heat. I make this a minimum of 24 hours before I use it to let the flavors mingle. Leftover sauce can be kept for three to four weeks in a sealed container in the refrigerator. If this isn't to your taste as written, experiment! Everyone's tastes are different! Some like their nuoc cham really sweet and mild, some like it tangy with heat. Mine tends to be more towards the tangy heat side. So, before you add the garlic, onion, and vinegar, sample it and adjust the ingredient amounts to suit your liking. Keep in mind that this recipe is LOUD when you first make it. The flavors mingle and mature a bit after the first 24 hours. I hope you enjoy!

Provided by Calamity in the kitchen

Categories     Side Dish    Sauces and Condiments    Sauces

Total Time 15 minutes

Prep Time 15 minutes

Yield 1 1/3 cup

Number Of Ingredients 8

¼ cup white sugar
½ cup warm water
¼ cup fish sauce
⅓ cup distilled white vinegar
½ lemon, juiced
3 cloves garlic, minced
3 Thai chile peppers, chopped
1 green onion, thinly sliced

Steps:

  • Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture.

Nutrition Facts : Calories 14.9 calories, CarbohydrateContent 3.7 g, FiberContent 0.3 g, ProteinContent 0.4 g, SodiumContent 219.8 mg, SugarContent 3 g

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