My hubby made dinner most days last week since he came home before me. As a thank you for him I decided to make Vietnamese Egg Rolls this weekend (at his request). I’ve eaten egg rolls plenty of times but I’ve never made them by myself, Since I was feeling brave and I felt up to the challenge. Overall the rolls were crispy on the outside and filling was tasty so I would say the egg rolls were successful. I still need to work on folding them so they’re more aesthetically pleasing after they’re fried. However, if you’re not already wondering, this post isn’t about egg rolls, it’s about the dipping sauce for the egg rolls, the Fish Sauce Dipping Sauce.
The fish sauce for Vietnamese Eggrolls is important and necessary. I feel for egg rolls the sauce should be more sweet than the regular everyday dipping fish sauce. There’s so many different recipes and changes to this traditional Vietnamese dipping sauce, and really as long as you have fish sauce it in, I don’t think there’s a wrong or right way to make it. My dad adds vinegar to his and I love his dipping sauce. I’ve seen other recipes that use coconut soda. Whatever way you want to make it, you just want the end result to be sweet, tangy, salty and a little spicy. For egg rolls, I like to add sweet chilli sauce to my dipping sauce to make it sweeter and a little thicker for dipping.
Fish Dipping Sauce for Egg Rolls (makes about 1.5 cups enough for 24 egg rolls)
¼ cup fish sauce
¾ cup hot water
½ lime juiced
4 tbs sugar
1 tbs white vinegar
3 tbs minced garlic
2 Thai chili pepper, minced
1/3 cup shredded carrots
2 tbs sweet chili sauce (optional)
1. Stir all ingredients together and adjust flavors as necessary.
On a completely different note, today as I was cleaning up after preparing some dinner in the kitchen and look what caught my eye….
Seriously….I didn’t do this at all, somehow my utensils and kitchen prep work caused a happy face on the cutting board. haha 🙂