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Vietnamese Spring Roll Sauce

Vietnamese Spring Roll Sauce

  • Prep

    5 m
  • Ready In

    5 m
Inspired by Home Cooks

Inspired by Home Cooks

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

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Ingredients {{adjustedServings}} servings

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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

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Heather
19

Heather

4/1/2010

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!!

Essbee
6

Essbee

3/7/2011

Whatever is on hand. Good in a crusty vietnamese roll

lutzflcat
4

lutzflcat

6/26/2011

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.

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