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vietnamese spring roll dipping sauce

vietnamese spring roll dipping sauce

vietnamese spring roll dipping sauce

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vietnamese spring roll dipping sauce
vietnamese spring roll dipping sauce

3 CLASSIC SPRING ROLL DIPPING SAUCES

Three classic spring roll dipping sauces that are sweet, tangy & flavorful! All ready in under 5 minutes. Serve your spring rolls with this peanut sauce, Vietnamese fish sauce & hoisin sauce!

 

My favorite part of eating spring rolls or summer rolls is having a variety of dipping sauces I can dip them into. I love the sweet, tangy, and spicy flavors that go along with the crunchy vegetables in the spring roll.

The three classic spring roll dipping sauces are: peanut dipping sauce, Vietnamese nuoc cham (fish sauce), and hoisin sauce. Serve them with these Vegetarian fresh spring rolls.

 

WHY YOU’LL LOVE THESE SAUCES

Peanut dipping sauce (my favorite spring roll dipping sauce):

  • creamy, sweet, and nutty
  • adds a delicious richness to the spring roll
  • the perfect contrast to crunchy, fresh vegetable spring rolls

Vietnamese fish sauce dipping sauce (nuoc cham):

  • sweet and tangy with bright citrus flavors
  • ubiquitous in Vietnamese cuisine
  • can double as a vermicelli bowl sauce
  • made with fish sauce (vegan option in the recipe notes)

Hoisin dipping sauce:

  • sweet, savory with a bit of tang
  • similar to a soy dipping sauce but better!
  • lots of umami from the soybeans
  • adds a depth of flavor to the spring roll sauce with a hint of spice
  • very popular in Vietnamese and Chinese cuisine

INGREDIENTS YOU’LL NEED

PEANUT DIPPING SAUCE:

VIETNAMESE DIPPING SAUCE (NUOC CHAM):

HOISIN DIPPING SAUCE:

INSTRUCTIONS

Mix all the ingredients together in a bowl until the sugar has dissolved.

Store leftovers in an airtight container and keep them in the fridge for up to 5 days.

INGREDIENT SUBSTITUTIONS & VARIATIONS

  • Fish sauce – Depending on the brand, the saltiness and intensity of the fish sauce will vary. See the recipe card below for which brand I recommend using in a dipping sauce.
    • Substitutions: For vegans, you can substitute with half water and half soy sauce and then season with sea salt.
  • Hoisin sauce – similar to fish sauce, hoisin sauce can vary depending on which brand you buy. See the recipe card for which brand I use. It’s not overly sweet and has good viscosity. I would not recommend substituting this in the spring roll sauce as it’s a main ingredient.
  • Peanut butter – I used all natural, unsweetened peanut butter so have written the recipe according to this. If your peanut butter has added sugar, I would taste it first before adding sugar.
    • Substitutions: feel free to use any other nut butters such as, almond butter, cashew butter, macadamia nut butter, etc

WHY YOU’LL LOVE THIS RECIPE

  • It’s a light, fat free sauce that doesn’t weight you down
  • Tons of flavor – tangy, bright, sweet, spicy, salty
  • It’s super versatile – you can use this to dip fresh spring rolls or fried spring rolls, wontons, vermicelli bowls, and more!
  • Doubles as a marinade – add in chopped lemongrass and use this to marinate pork, chicken, beef, or seafood!
  • Use it as a dressing – add this fish sauce vinaigrette to any Asian style salads

INGREDIENTS YOU’LL NEED

  • Fish sauce – I recommend using this brand of fish sauce. It’s not overly salty and has great flavor.
  • Chilis – use any kind of red chilis. Thai chilis are great if you want it extra spicy.
  • Vinegar – use a bright vinegar such as rice wine vinegar.
  • Lime – fresh squeezed juice is best.
  • Chili garlic sauce – (optional) if you want the sauce extra spicy.
  • Carrots – Add this in right before serving so the carrots stay crunchy.

INSTRUCTIONS

  1. Set aside the carrots. Add the remaining ingredients together in a small bowl and stir together until the sugar dissolves completely.
  2. Add the carrots right before serving. You can also chili garlic sauce if you want it spicier.

FREQUENTLY ASKED QUESTIONS

What’s the difference between Nước chấm and Nước mắm?

In Vietnamese, Nước chấm means “sauce” which can refer to any kind of sauce in general. Whereas, Nước mắm means “fish sauce”which is the main ingredient in this dipping sauce.

How long does this keep?

If you plan to make this ahead, I would leave out the carrots as they can wilt. Then store it in the refrigerator for up to 2 weeks. The saltiness of the sauce helps it stay fresh for longer.

SERVING SUGGESTIONS

Serve this with the following dish:

  • fresh spring rolls or summer rolls or fried egg rolls
  • vermicelli noodle bowls
  • dressing for Asian salads
  • dip for vegetable or meat skewers

RECIPE

vietnamese spring roll dipping sauce
vietnamese spring roll dipping sauce

Classic Vietnamese Dipping Sauce (Nước chấm)

Try this sweet & tangy classic Vietnamese dipping sauce known as Nước chấm. Made with fish sauce, fresh lime juice, garlic & sugar. A delicious spring roll dipping sauce or vermicelli sauce!
PREP TIME 5 mins
TOTAL TIME 5 mins
COURSE Sauces
CUISINE Asian, Vietnamese
SERVINGS +

☑ INGREDIENTS

  • ¼ cup fish sauce – – see Note 1; vegetarian option in Note 2
  • ¼ cup sugar
  •  cup water
  • 2 Tablespoons lime juice – – freshly squeezed (about half a lime)
  • 2 teaspoons rice wine vinegar – – see Note 3
  • 1 clove garlic – – finely diced
  • 1 small Thai chili pepper – – finely diced
  • 1 Tablespoon shredded carrot
  • 1 teaspoon chili garlic sauce – – (optional)
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INSTRUCTIONS

  • Set the carrots aside. Add the remaining ingredients in a bowl and mix it together until the sugar completely dissolves. Add the shredded carrots right before serving. Makes about 1 cup of sauce.

✎ RECIPE NOTES

  1. Fish sauce brands: Different brands of fish sauce vary by saltiness and intensity. You may need to adjust the amounts slightly to according to your taste. If you find it too salty, add more water and sugar. For a tangier sauce add more lime juice or vinegar.
  2. For a vegan/vegetarian option: replace the fish sauce with light soy sauce. Dark soy sauce overwhelms the sauce and makes it too dark.
  3. You can skip the vinegar and replace the amount with lime juice but I prefer adding a bit of vinegar because it gives the sauce a bright flavor that the lime juice lacks. The lime juice adds a nice citrus flavor but isn’t as tangy as vinegar.
  4. Storing leftovers:  Place leftovers in an airtight container in the fridge for up to one week.
  5. Make ahead: If you plan on making this ahead, leave out the shredded carrots and store the sauce in the fridge for up to 2 weeks. Add the shredded carrots right before serving.
  6. Serve with these fresh vegetarian summer rolls.
  7. This recipe is featured in 3 Classic Spring Roll Dipping Sauces.

NUTRITION

Calories: 60kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1204mg | Potassium: 54mg | Fiber: 1g | Sugar: 14g | Vitamin A: 626IU | Vitamin C: 5mg | Calcium: 6mg | Iron: 1mg
Tried this recipe?Let us know how it was and give it a 5 star rating! Tag @drivemehungry to show off your creations! I love seeing your photos!

*Nutritional information is an estimate, calculated using online tools.

Spicy Peanut Sauce

This spicy peanut sauce is creamy, slighty spicy, slightly sweet, and just totally delicious.

I’ve made this exact recipe, but swapped the natural peanut butter for almond butter and it was still really good, so feel free to try that if you have a peanut allergy or are just avoiding legumes.

vietnamese spring roll dipping sauce
vietnamese spring roll dipping sauce

Sweet and Spicy Sauce

The sweet and spicy sauce is exactly what it sounds like—a thinner dipping sauce that really packs a punch!

You can use fresh chilis or even just a good amount of dried red pepper flakes to make this recipe.

Yum Sauce

If you’re looking for a super quick and easy sauce (that you can make from things you probably already have in your kitchen), then make some Yum sauce to dip those spring rolls in. Yum!

These small bowls are perfect for dipping and a cute serving tray makes your presentation a snap!

And, if you’ve never made fresh spring rolls before and would like a straightforward photo tutorial, just click here or browse all the other yummy apps in our archive. Enjoy! xo. Emma

Directions
Instructions Checklist
  • Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.

  • Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.

  • Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.

  • To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

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