The spring roll dipping sauce can be used for many different recipes. It can be used for the summer roll, spring roll, crepes, ka nome cook, and as a dressing for the vermicelli salad. Make a lot and store it in the refridge for months to come.
Water: 3 cups
Garlic: 3 teapoons, chopped finely
Sugar: 4 tablespoons
Salt: 1 teaspoon
Fishsauce: 4 tablespoons
White Vinegar, distilled: 3 tablespoons
Lemon : juice of one half of a lemon
Chilli Garlic Sauce (Rooster on bottle with a green lid): 2 tablespoon
Mae Ploy chicken dipping sauce (opt. for a thicker sauce): 4 tablespoons
In a medium sauce pan, bring the 3 cups of water to a boil and then add all the above ingredients. You can add additional amounts depending how sweet, spicey or tangy you want the sauce to be. Let the sauce cool and store it in a jar in the fridge for up to three months.