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Holiday Appetizers: Spring Roll Thai Dipping Sauce

I love spring rolls, but you always need a dip. And sometimes what the package provides isn’t enough or you made a homemade version, which is why I love serving these spring roll dipping sauces that give people an option and ensures we don’t run out.

As I’ve mentioned, I hosted my annual cookie swap on Sunday. While the focus is on the cookies we all bring, man cannot live by sugar alone.

I always make sure to provide some savory goodies for everyone, preferably holiday appetizers that can be eaten with your fingers. If they’re easy meal ideas, even better.

This year, I put frozen spring rolls in the oven ten minutes before my guests were scheduled to arrive, and they were done perfectly when everyone was ready to eat. The spring roll dipping sauces I prepped ahead of time, and that meant less stress all around.

Spring rolls with two kinds of dipping sauce

Sauces are quick and easy to whip up, and this one was a real winner with my friends. They loved having two options including the one that came with the frozen spring rolls, and they paired perfectly with everything else I served.

If you want to make everything from scratch, air fryer spring rolls are easy to make, and this recipe for homemade sweet and sour sauce is always a winner in our house.

Cookie swap dinner spread

How much of a winner was it? I had some sauce left over, and last night I sauteed some chicken, added the leftover dipping sauce, some lime juice and coconut milk then served it over rice.

It was amazingly good and such a perfect healthy quick dinner on top of that. Score!

A sauce like this that does double duty? You can bet it’s one I’ll be making again. Soon.

Thai dipping sauce to serve #shop

Thai Dipping Sauce

Ingredients:
3/4 c water
1 T cornstarch
1/3 c rice vinegar
1/4 c brown sugar
1 T soy sauce
2 t fish sauce
1 T fresh ginger
2 cloves garlic, minced
1/2 t red pepper flakes

Directions:
In a small saucepan over medium heat, add the water, rice vinegar, brown sugar, red pepper flakes, soy sauce, and fish sauce. Mince your cloves of garlic, and add them, as well.

Grate your ginger directly into the pot. You want to do a little less than an inch on a typical garlic root.

Grating fresh ginger into thai dipping sauce

Bring the mixture to a boil. Once it starts boiling, in a small bowl whisk together the cornstarch with a little bit of cold water.

Make sure the water is cold, which will prevent lumps. Add the cornstarch slurry to the sauce, whisking for a minute or so.

Add cornstarch to thai dipping sauce #shop

Remove from heat and cool to room temperature. Before serving, strain out the minced garlic and discard.

Strain out the garlic before serving

So what do you think? Are you ready to make this simple Thai spring roll dipping sauce?

Bookmark this Thai spring roll dipping sauce to make again later!

Spring Roll Thai Dipping Sauce

This Asian dipping sauce is perfect for spring rolls – and all your appetizers. It's simple and easy to make and has a ton of flavor!
4.80 from 5 votes
Print Pin Rate
Course: Appetizer
Cuisine: Asian
Diet: Low Lactose
Prep Time: 3 minutes
Cook Time: 5 minutes
Total Time: 8 minutes
Servings: 1.5 cups
Calories: 20kcal
Author: Michelle

Ingredients

  • 3/4 cup water
  • 1 tablespoon cornstarch
  • 1/3 cup rice vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons fish sauce
  • 1 tablespoon fresh ginger
  • 2 cloves garlic minced
  • 1/2 teaspoon red pepper flakes

Instructions

  • In a small saucepan over medium heat, add the water, rice vinegar, brown sugar, red pepper flakes, soy sauce, and fish sauce. Mince your cloves of garlic, and add them, as well. Grate the ginger directly into the pot.
    3/4 cup water, 1/3 cup rice vinegar, 1/4 cup brown sugar, 1 tablespoon soy sauce, 2 teaspoons fish sauce, 2 cloves garlic, 1/2 teaspoon red pepper flakes, 1 tablespoon fresh ginger
  • Bring the mixture to a boil. Once it starts boiling, in a small bowl whisk together the cornstarch with a little bit of cold water. Make sure the water is cold, which will prevent lumps. Add the cornstarch slurry to the sauce, whisking for a minute or so.
    1 tablespoon cornstarch
  • Remove from heat and cool to room temperature. Before serving, strain out the minced garlic and discard.

Notes

  • To prevent lumps, use cold water to mix the cornstarch slurry. This keeps the cornstarch granules from clumping together.
  • For more tips and tricks, be sure to read the full article above.

Nutrition

Serving: 2Tablespoons | Calories: 20kcal | Carbohydrates: 5g | Sodium: 154mg | Sugar: 4g

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.

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Recipe Rating




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  1. Geoffrey Bennett says:

    Can you tell me what “T” and “t” mean?

    • Michelle says:

      Absolutely! T is for tablespoon and t is for teaspoon. I’m in the process of updating ALL my recipes to write out all the ingredient labels to ensure there is no confusion but I havn’t gotten to this one QUITE yet. I hope you enjoy it!

  2. Terry says:

    This sauce was so good! I love having something besides the packet that comes with the rolls to use.

  3. […] with whatever is in the fridge, and I’m focusing on getting better at that.  When I made my Thai Dipping Sauce for spring rolls last month, there was a ton left over.  Instead of throwing it away, which would have been easy, I […]

  4. Alicia says:

    Love the dipping sauce idea. Yum! #client

  5. Patty says:

    You sure did! I love a recipe that can serve double duty. I’ll have to try this the next time I make shrimp or chicken. I’ll bet it would be good on scallops too!

  6. Karen Coutu says:

    I LOVE shrimp spring rolls! I pinned this recipe for later and will be on the look out for this SeaPak product. it would be great to be able to have spring rolls at home without ordering takeout. 😀

  7. This sauce sounds amazing and I love that it made another meal as well. I bet it pair great with the spring rolls for a fun appetizer at a party! #client

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