Vietnamese Spring Roll Sauce

Vietnamese Spring Roll Sauce

4

"This sauce, typically used for dipping spring rolls, is also delicious on grilled chicken, beef, pork or fish."

Ingredients

5 m {{adjustedServings}} servings 8 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 8 kcal
  • < 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1094 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. In a medium bowl, combine the fish sauce, rice vinegar, water, SPLENDA(R) Granulated Sweetener, garlic powder and chile pepper. Stir until granules have dissolved.
  2. Taste to make sure the sweet, sour, salty and spicy flavors are balanced and adjust if necessary. Pour into bottles and seal with lids.

Footnotes

  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 2 tablespoons sauce
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Reviews

4
  1. 5 Ratings

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Same one I use it was given to me by my husbands grandma was is from Vietnam but I use fresh thai chili and 2 garlic cloves minced and regular sugar (No Splenda in Vietman) soooooo yummy!!

Whatever is on hand. Good in a crusty vietnamese roll

This was "OK" but I don't know that I'd make it again. Used this with Thai Chicken Spring Rolls (AR recipe)...the fish sauce dominated just a little too much.