I recently demonstrated how to make fresh spring rolls at Marquette University Law School for their Health and Wellness Fair. This was my first public food demonstration, and as I think it went well, I was a bit nervous. I made roughly forty spring rolls that morning, and they were all consumed within about ten minutes. That is always a good sign. After thinking about the demo, I realized that I had not provided a recipe for my sweet and spicy dipping sauce. This sauce is as important as the spring rolls themselves, and act as a great sauce or a dressing for lettuce wraps, thai beef, or even salads for that matter.
This sauce is super simple to make and packs a ton of flavor.
Ingredients:
6 tbsp white vinegar
4 tbsp water
4 tbsp white sugar
2 cloves of garlic, minced
pinch of salt
pinch of pepper
3 Thai chilis, chopped
I call this sweet and spicy, because you can add more chilis and garlic (spicier), or more sugar (sweeter). I believe the balance noted in the ingredients above pulls a nice balance.
