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."
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Ingredients

5 m servings 8 cals
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Original recipe yields 16 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • 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

Reviews

4

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.

I did not care for this recipe. The salty vinegar taste was too much to bear.