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.

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.

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.

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

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

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!