Dipping Sauce For Vietnamese Spring Rolls Sauce Only Recipes

VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE

Vietnamese Spring Rolls With Dipping Sauce image

These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce.

Provided by Allrecipes

Categories Appetizers and Snacks Wraps and Rolls

Time 1h25m

Yield 4

Number Of Ingredients 13

Ingredients

¼ cup white vinegar
¼ cup fish sauce
2 tablespoons white sugar
2 tablespoons lime juice
1 clove garlic, minced
¼ teaspoon red pepper flakes
2 ounces rice vermicelli
8 large shrimp, peeled and deveined
4 rice wrappers (8.5 inch diameter)
2 leaves lettuce, chopped
3 tablespoons finely chopped fresh mint leaves
3 tablespoons finely chopped cilantro
4 teaspoons finely chopped Thai basil

Steps:

Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

Nutrition Facts : Calories 137.2 calories, Carbohydrate 22.5 g, Cholesterol 63.9 mg, Fat 0.7 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 0.2 g, Sodium 1170.4 mg, Sugar 7.4 g

DIPPING SAUCE FOR VIETNAMESE SPRING ROLLS (SAUCE ONLY)

Dipping Sauce for Vietnamese Spring Rolls (Sauce Only) image

I LOVE soft spring rolls. So healthy and refreshing. The recipe that I use faithfully (in my appetizer cookbook) has a sauce that is ok, but I never LOVED the sauce like I love the rolls. I think the rice wine vinegar is too prevelant. I stumbled across this sauce recipe in Cooking Light and think the addition of the sesame oil is going to balance the vinegar out beautifully. Can't wait to try it!

Provided by Lakerdog2

Categories Sauces

Time 5m

Yield 1 1/2 tbsps, 4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup rice wine vinegar
1 tablespoon water
1 1/2 teaspoons sugar
1 teaspoon dark sesame oil
1 teaspoon chili paste with garlic
1/2 teaspoon salt

Steps:

Combine all ingredients in a bowl and wisk.
Serve with soft spring/summer rolls!

Nutrition Facts : Calories 16, Fat 1.1, SaturatedFat 0.2, Sodium 290.8, Carbohydrate 1.6, Sugar 1.6

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