Dipping Sauces – for Spring Rolls

By April 13, 2014 April 17th, 2017 Recipes
Dipping Sauces for spring rolls

 Makes approx. 1 cup of each

Prep time | 10 minutes
Cooking time | 5 minutes

Dipping sauces | this recipe uses the same sugar/vinegar base to make two very different sauces. Once made they keep for weeks in the fridge. See also | Pork & Prawn Spring Roll recipe

Ingredients

• 1 cup caster sugar
• 1 cup white vinegar
• 1 small carrot, very finely diced (about 2mm)
• 1 small Lebanese cucumber, seeded and very finely diced (about 2mm)
• 2 small red (birdseye) chillies, sliced finely
• 2 cloves garlic, finely chopped
• 1/3 cup fish sauce

 Method

1. In a medium saucepan over medium-high heat, place the sugar and vinegar with 1 cup of water. Bring to the boil, stirring to dissolve the sugar. Boil for 5 minutes and remove from the heat. Allow to cool.

2. Pour the syrup into two separate containers. To the first, add the carrot and cucumber. To the second, add the chilli, garlic and fish sauce.

Note: these sauces taste better after a little bit of time.

See also | Pork & Prawn Spring Roll recipe

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