Asian Dipping Sauces – COLLECTION

by on March 19, 2017 » Add the first comment.
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Spring Roll Dipping Sauces

Peanut Dipping Sauce


2 TBL sesame oil
1 tsp garlic
1 tsp cumin
1/4 CU orange juice
1/4 CU smooth peanut butter
1 tsp ketchup
1 TBL brown sugar or 2 TBL honey
handful of minced cilantro
1 tsp rice wine vinegar
1 TBL soy or balsamic vinegar
1 TBL lime juice
1 tsp minced fresh ginger
1/2 tsp corn starch

optional: 2 TBL Asian chili sauce or Cayenne pepper


1. Heat canola up to smoke point 2. Add garlic 3. CAREFULLY add chicken broth 4. Bring up to a boil 5. Whisk in PB, ketchup, vinegar and soy. 6. Cook for 5 minutes 7. Add Corn Starch MIXED WITH WATER slowly to thicken 8. Add VERY thinly sliced thai chili peppers for heat

If you like things spicy, add 1/2 tsp chili powder

Teriyaki Dipping Sauce


2 TBL soy sauce
1 TBL sesame oil
4 TBL rice wine vinegar
1 TBL ginger (juice)
2 TBL brown sugar
½ CU minced pineapple
1 TBL cornstarch in ½ CU water
pinch of cayenne pepper


1. Mix all together except cornstarch.
2. Heat to boil and cook 5 minutes
3. Add cornstarch ONLY as necessary to thicken.
4. Serve hot or cold


This is a good sauce for Lettuce Wraps

Use any of the following sauces for your Spring Rolls.

Sweet and Sour Dipping Sauce

  • 1 C sugar
  • 1/2 tsp salt
  • 3 TBL catsup
  • 1/2 C vinegar
  • 1 TBL cornstarch
  • 1 C water
Cook sugar, salt, catsup, and vinegar until like syrup. Mix cornstarch and water. Add to sauce and cook until thick. Keep warm.

Sweet and Tart Dipping Sauce


  • 1/2 cup water
  • 1/3 cup Karo Syrup
  • 4 tablespoons fish sauce (called nuoc mam)
  • 1/3 cup fresh lime juice
  • 1 large clove garlic, minced and muddled
  • 1 tsp molasses


  1. Put everything in a screw-top jar and shake together.
  2. Taste and adjust to your personal preference, adding more lime or Karo as needed.
  3. Let meld about 30 minutes before pouring into individual dipping bowls.
  4. Sauce keeps two weeks in the refrigerator.


  • Hoisin Sauce
  • Oyster Sauce
  • Mirin is rice wine sweetened with a large amount of sugar

Vietnamese Fish Sauce

fish sauceVietnamese is light and clear.
Chinese is darker and thicker.

Use on your food instead of salt.

  • 2 TBL sugar
  • 2 TBL lime juice
  • 3 TBL fish sauce
  • 2 TBL water
  • 2 Cloves garlic – minced
  • 3 Thai chilies cut into small rounds

Fish sauce (nuoc mam) is a pungent, salty liquid made from fermented anchovies. It adds depth and flavor to numerous Vietnamese dishes. For best results, choose bottles priced at $3 to $4 rather than $1, and pass on jars that are dark, which indicates oxidation or the presence of additives. From Epicurious

Find more like this: Condiments and Sauces

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