A recent “Daley Question” column explaining how to make Thai spring rolls (“
Wrapping up a tidy package of Thai rolls
,” May 11) prompted a reader to ask: How about a dipping sauce recipe to go with those rolls? Tribune food writer
provides the answer.
Dipping sauce depends on what you like.
Here are some ideas:
1.
Soy sauce
with a splash of vinegar and some hot sauce.
2.
Peanut sauce
: peanut butter thinned with toasted sesame oil and spiked with minced ginger, garlic and chili paste.
3.
Fish sauce
: You can pretty much just pour it out of the bottle. Need or want something fancier? Try this recipe from “Asian Ingredients” by Bruce Cost: Mix 4 cloves garlic, minced; 1/2 cup fish sauce; 1/3 cup fresh lime juice and 1 tablespoon sugar in a bowl. Stir until sugar dissolves. Stir in 1 teaspoon chili oil. Make 1 hour before serving to allow flavors to bloom.
