Three Spring Roll Sauce Julie Nolke | Food Recipes

Three easy sauces for dipping all your favourite Asian snacks.


Vietnamese dipping sauce

3 tbsp honey

2 tbsp lime juice

1 tbsp fish sauce

6 tbsp hot water

2 garlic cloves, grated

1/2 fresh chili

1/4 onion, thinly sliced

Trader Joe’s Gyoza Duplicate

2 tbsp soy sauce

4 tbsp rice vinegar

2 tbsp cilantro, finely chopped

1/2 tbsp sesame oil

1 tbsp ginger, finely minced

1 clove garlic, finely minced

1 tbsp chives, finely chopped

1/2 tbsp crushed red pepper

Sweet and Sour Sauce

1 tablespoon cornstarch (about 1/4 ounce; 7g)

1 tablespoon (15ml) water

2/3 cup (160ml) pineapple juice

1/3 cup (80ml) rice vinegar

1/3 cup (74g) light brown sugar

3 tablespoons (45ml) ketchup

1 tablespoon (15ml) soy sauce


1. In a small bowl, whisk together cornstarch and water. Set aside.

2. In a medium saucepan, combine pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce and bring to a boil over medium heat. Stir in cornstarch slurry and cook until thickened, about 1 to 2 minutes. Remove from heat and use immediately or store in an airtight container in the refrigerator for up to 2 weeks.