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Welcome to flexitarian cooking. A fusion of global flavors with lots of plants, some seafood and a bit of meat now and again.



Saturday, February 20, 2010

Spring Roll Dipping Sauces

Hoisin dipping sauce
¼ cup hoisin sauce
2 Tbsp soy sauce
2 Tbsp seasoned rice wine vinegar
1 tsp chili paste with garlic
2 tsp sesame oil
2 tsp sugar
2 cloves garlic, minced

Whisk together ingredients until smooth. Add a bit f water if necessary to adjust to desired consistency for dipping.

Lime dipping sauce
Juice of 1-2 limes, ¼ cup
2 Tbsp Nam Pla, Thai fish sauce
2 Tbsp soy sauce
2 tsp sugar
1 tsp chili paste with garlic
2 cloves garlic, minced
1 green onion, minced

Whisk together ingredients until smooth. Add a bit f water if necessary to adjust to desired consistency for dipping.

Peanut dipping sauce
¼ cup peanut butter
2 Tbsp soy sauce
juice of 1 lime
1 tsp sesame oil
2 cloves garlic, minced
1 tsp chili paste with garlic
1 tsp sugar
1-3 Tbsp water (depending on peanut butter used)

Whisk together ingredients until smooth. Add a bit f water if necessary to adjust to desired consistency for dipping.

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