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Fresh spring roll dipping sauce?

12 years ago

I always make a peanut sauce, but would like to offer something else...I see things with hoisin or oyster sauce, but I don't want anything too sweet. Any other ideas?

Thank you!

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Comments (6)

sleevendog (5a NY 6aNYC NL CA)
12 years ago
Fresh herb spring rolls with rice paper?
I usually make them for large gatherings as it is quite the production.
I have to make a few sauces i label mild to strong.
-ingredients
Toasted sesame seeds, toasted sesame oil, soy, rice vinegar/ac vinegar,lime/lemon, fresh ginger, scallions, hoison or honey, thai basil or cilantro

Seems everyones palate is different so i make a mild version with less vinegar then up the flavors for a med one with lots more ginger...a bit of srirachi sauce for a spicy one.
I find that different brands of vinegars and oils have varying flavor strengths so recipe amounts do not work well so i just wing it. I prefer less sweet but some seem to want more sweet.
I use a mini prep cuisinart, line up five bowls, start with a strong ingredient amount, pour off 3/4, then thin with a mild vinegar, pour off aprox half, keep going with another, leaving a bit in the prep bowl, and finish with a peanut one...scallions, toasted peanuts, coconut milk...no washing the mini prep, just using a bit of the sauce to make the next.
(i do the same with salsas making mild to spicy and ending with a spicy smoked chipotle)
-some cannot tolerate cilantro so i keep that for the final sauces.
User
12 years ago
I like this one . It's very light. I don't care for thicker dipping sauces.

Dipping Sauce for Spring Rolls, Sui Mai or Pot stickers

2 parts soy sauce
1 part rice vinegar
a few drops of sesame oil
chili garlic paste (optional)
minced ginger
minced garlic
minced green onion
sugar (optional)

Combine all ingredients in a mixing bowl . Cover and refrigerate until ready to use.
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Comments (19)
Thanks for the tps rachelellen! Brenda, what's the difference between spring and summer rolls? SM, Freeze and Cook? I don't see what would be cooked. Here is one of the recipes I am thinking of. No cooking involved other than cooking the vermicelli. Vietnamese Fresh Spring Rolls from allrecipes.com 2 ounces rice vermicelli 8 rice wrappers (8.5 inch diameter) 8 large cooked shrimp - peeled, deveined and cut in half 1 1/3 tablespoons chopped fresh Thai basil 3 tablespoons chopped fresh mint leaves 3 tablespoons chopped fresh cilantro 2 leaves lettuce, chopped 4 teaspoons fish sauce 1/4 cup water 2 tablespoons fresh lime juice 1 clove garlic, minced 2 tablespoons white sugar 1/2 teaspoon garlic chili sauce 3 tablespoons hoisin sauce 1 teaspoon finely chopped peanuts Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce. In another small bowl, mix the hoisin sauce and peanuts. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures. Linda
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Comments (4)
If you mean the Vietnamese spring rolls that are served in VNmese restaurant, here's how they're done. The rice paper do not need to be soaked. They get too soggy. Get a bowl that is larger than the rice paper, fill it up with warm water, just dip the rice paper into it and lay each out on a foam plate. It will soften after a few minutes. Do not soak them too much ahead of times; rather, soak them 10-15 mins. before using them. If I need to stack them up, I normally, just wet it on one side of the rice paper and stack them up unevenly for easy removal. Ingredients for fillings: Any soft type of Lettuce: Boston lettuce or Cracoviensis (asian: leaves are long red and green or just green) Peppermint leaves Cilantro - cut them in 2-3" long Rice noodles - boiled, drain in a colander, run in cold water to stop it from cooking. (note: they cook quite fast, within minutes) Boil or steam pork meat (pork loin is fine). Once done, take it out let it rest for 10-15 mins. before slice them thinly. Boiled medium to large shrimps. I normally just use pre-cooked cocktail shrimps and heat them up slightly. Slice them in half lenghthwise. Once all these are prepared, you can chose to roll them up yourselves before serving or just bring all these ingredients to the table and let each person roll it up themselves. Here's how: Lay a damp rice paper on a plate. Tear up a couple of pieces of lettuce leaves and lay it horizontally on and at 1/3 from the edge of the rice paper. Leave some room on the left and right side for rolling. Next lay a layer of 2-3 slices of pork meat and then a layer of the rice noodles on top of the leaves. Next layer is a few peppermint leaves and cilantro across. About at the center of the rice paper, lay horizontally 3-4 pieces of shrimps with the cut side up. Now, you're ready to roll them up. Roll them up as you would a burrito. Fold the horizontal side of the ingredients inward, then fold the left and right side in, it should hold them together. Then, roll in the rest tightly but be careful not do it too tight. Otherwise, it'll break. I don't measure much when I cook. We, VNmese, normally just eyeball how much to make for how many people. Hopefully, you can guess. Don't know how clear my instructions are but hope you get it. Natalie
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Fenworth, I don't have a recipe persay..I just dump. I like to precook all my ingredients, but I know all my Filipina friends do it with raw ingredients. I brown a pound of ground beef or turkey. Then I use my food chopper to mince it. Set that aside and saute minced onion, celery, carrot (& sometimes cabbage) and garlic in EVOO until soft. Then toss the meat in and season with a bit of soy sauce and some more s&p to taste. (I s&p both the meat and the veggies when I cook them.) I let it come to room temp or chill, then roll according to the package directions. For dipping we use Sweet Chili Sauce, found in the oriental section. It's a sweet hot sauce. Another sauce worth trying is banana sauce, again oriental section in a tall necked bottle. My friends use raw meat and minced veggies. So their's are more like a meat ball (log) when you bite into it. Again each Filipina has a different recipe and choice of veggies or ground meat. Some use beef, alot use pork and some even use poultry. Veggies can be carrots, cabbage, bean sprouts, celery, onion (yellow or green) garlic.
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Ann, I would say maybe 2-3 sheets of phyllo as you'll be rolling it up and it will be result in many layers. However, if you aren't that keen on using phyllo, try it with the puff pastry first and see what you think. To answer your question about whether to cut them before baking...when using puff pastry, you keep it as one long log, then cut after removing and slightly cooling. For phyllo, I envisioned making individual pieces using strips of phyllo and folding flag style to make a triangle (see link for instructions (with pictures) on how to do this. Hope this helps. Sue Here is a link that might be useful: Folding Phyllo instructions
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Olychick
Original Author
12 years ago
Yes, fresh, with rice paper. I've made them so much that it's pretty easy now, except I hate washing and drying all the veggies. I bought a julienne peeler which makes perfect carrot and cucumber strips with a lot less fuss than my mandoline.

Thank you both. I sometimes am served one that seems like it has lime in it, but it's a thin sauce. So I'll try some of the combos suggested.
teresa_nc7
12 years ago
I like something light like nuoc cham sauce:

2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
3 tablespoons white sugar 2 tablespoons lime juice
4 tablespoons fish sauce
1 cup water

Directions:
1. In a medium bowl combine the garlic, red pepper flakes, sugar, lime juice, fish sauce and water. Mix all together, adjusting to taste.

Teresa
Lars
12 years ago
Here's a variation I make:

3/4 cup tahini
1/3 cup water
3 tablespoons Hoisin sauce
2 tablespoons lime juice
1 1/2 tablespoons fish sauce (or light soy sauce)
2 teaspoons sambal oelek
1 large garlic clove, mashed to a paste
1/2 teaspoon toasted sesame oil

It's pretty much a peanut sauce with tahini substituted for the peanut butter. Sometimes I add cilantro and/or carrot, depending on whether I have those ingredients in the rolls, and sometimes I add ginger. I generally just make it to taste. When my yuzu get ripe, I will make it with those instead of lime.

Lars
Olychick
Original Author
12 years ago
Those both sound great. Teresa, that sound very much like what I've been served in restaurants and kind of what I'm looking for.

Lars, I love having one using tahini. I never would have thought to sub it for pb, but my grandson has peanut allergy and I would be so happy to serve it to him.

Thank you!

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