Vietnamese Spring Roll Dipping Sauce
Vietnamese Spring Roll Dipping Sauce is a easy Vietnamese recipe that serves 4. 50 calories per serving. Recipe by Cooking With Morgane on YouTube.
Prep: 15 min | Cook: PT0M | Total: 20 min
Cost: $0.55 total, $0.14 per serving
Ingredients
- 4 tablespoons Granulated sugar (Adjust sweetness to taste)
- 3 tablespoons Hot water (Hot but not boiling; helps dissolve sugar)
- 1 tablespoon Fish sauce (Traditional Vietnamese nuoc mam; provides umami and saltiness)
- 2 tablespoons Fresh lemon juice (Can substitute with lime juice for a more authentic flavor)
- 1 clove Garlic cloves (Finely minced)
- 1 piece Fresh red chilies (Seeds removed for milder heat; finely chopped. Omit for non‑spicy version.)
Instructions
Combine sugar and hot water
Measure 4 Tbsp of granulated sugar and 3 Tbsp of hot water into the mixing bowl.
Time: PT5M
Dissolve the sugar
Stir the mixture with a spoon until the sugar is completely melted and the liquid is clear.
Time: PT2M
Add fish sauce and lemon juice
Pour in 1 Tbsp fish sauce and 2 Tbsp fresh lemon juice, then give the sauce a quick stir.
Time: PT1M
Prepare aromatics
Finely mince 1 clove garlic and 1 red chili (remove seeds if you prefer less heat).
Time: PT5M
Incorporate garlic and chili
Add the minced garlic and chili to the sauce and stir until evenly distributed.
Time: PT1M
Final taste and adjust
Taste the sauce and adjust seasoning: add a few more drops of lemon for brightness or a pinch of sugar for sweetness.
Time: PT1M
Nutrition Facts
- Calories
- 50
- Protein
- 0 g
- Carbohydrates
- 13 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Gluten‑free (if using gluten‑free fish sauce), Low‑carb, Paleo‑friendly (omit sugar or use honey)
Allergens: Fish (fish sauce), Garlic
Ingredient Substitutions
- Instead of Granulated sugar: Honey (use less), Maple syrup (thin)
- Instead of Hot water: Warm broth for extra flavor
- Instead of Fish sauce: Soy sauce (for vegetarian), Tamari
- Instead of Fresh lemon juice: Lime juice
- Instead of Garlic cloves: Garlic powder (¼ tsp)
- Instead of Fresh red chilies: Thai bird’s eye chilies, Sriracha (½ tsp)
Equipment Needed
- Small mixing bowl
- Measuring spoons
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Citrus juicer (optional) (optional)
Critical Steps — Do Not Skip
- Dissolving the sugar completely
- Mincing garlic and chili finely
Chef Tips from the Video
- For an authentic Vietnamese flavor, use lime juice instead of lemon.
- Add a splash of rice vinegar for extra depth.
- If you prefer a smoother texture, blend the sauce briefly in a small immersion blender.
Troubleshooting
Sugar does not fully dissolve
Use hotter water or stir longer; you can also microwave the bowl for 10‑15 seconds.
Sauce is too salty
Add a little more lemon juice and a teaspoon of water, then balance with a pinch of extra sugar.
Sauce is too thin
Add an extra half‑tablespoon of sugar dissolved in a splash of hot water.
Storage
Refrigerator: Store in an airtight container for up to 1 month.
Freezer: Not recommended; texture may change.
Room temperature: Can sit at room temperature for up to 2 hours when serving.
Make-Ahead Tips
- Prepare a larger batch and keep refrigerated; flavors improve after a day.”
- Adjust spiciness by adding more or fewer chilies.
Last updated: September 6, 2026
