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Summer Roll Dipping Sauce:
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Please copy/paste the following text to properly cite this HowStuffWorks article:
Planet Green, Team. "Summer Roll Dipping Sauce:" 29 November 2011. HowStuffWorks.com. <http://recipes.howstuffworks.com/emerils-summer-roll-dipping-sauce-recipe.htm> 10 February 2012.
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YIELD 1 cup sauce
INGREDIENTS
| 1 1/4 cups | granulated sugar |
| 1/2 cup | brown rice wine vinegar |
| 1 | lemon, zested and juiced |
| 1 tablespoon | wheat free or regular soy sauce |
| 1 teaspoon | salt |
| 2 teaspoons | Thai fish sauce |
| 2 teaspoons | minced ginger |
| 2 teaspoons | minced garlic |
| 1 teaspoon | crushed red pepper flakes |
| 1 tablespoon | grated carrots |
| 1 tablespoon | chopped cilantro |
PREPARATION:
- In a small saucepan over medium heat, combine the sugar, vinegar, lemon zest and juice, soy sauce, salt, fish sauce, ginger, and garlic. Bring to a boil, stirring often. Reduce the heat to a simmer and cook for 5 minutes. Strain sauce into a clean, non-reactive bowl, and add the crushed red pepper flakes. Allow the sauce to cool completely before adding the carrots and cilantro. Serve in a decorative bowl alongside the spring rolls.
This recipe appears in:
Sweet Sauces
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