Spring Roll Dipping Sauce (Vegan)

When it comes to the perfect spring roll or egg roll dipping sauce, there are all kinds of options. If you want something traditional and Asian-inspired for dipping your spring rolls, then this recipe is a good place to start. This basic dipping sauce is quick to make and perfect to serve with egg rolls, any kind of spring roll, or to use as a sauce for stir-fries. All of the ingredients in this simple spring roll dipping sauce are vegetarian and vegan, and, if you need this recipe to be gluten-free as well, just swap out the soy sauce for a gluten-free substitute, such as gluten-free tamari. Bragg's Liquid Aminos would also make a good substitute here.

¼ cup water
1 tsp. cornstarch
¼ cup soy sauce
2 Tbsp. rice vinegar
2 cloves garlic, minced and crushed
2 Tbsp. sugar

In a small bowl, using a fork or a small whisk, whisk together the water and the cornstarch until the cornstarch is fully dissolved.

Next, transfer the cornstarch and water mixture to a small saucepan or skillet, and add the soy sauce (or gluten-free substitute), rice vinegar, minced cloves garlic, and sugar. Gently stir everything together to combine.

Heat the mixture over medium heat for 3-5 minutes, stirring frequently; the sugar should be fully dissolved and the mixture should start to thicken just slightly. You can add a little more liquid if needed, keeping in mind that your spring roll dipping sauce will thicken slightly as it cools, so you want it to be a little on the thin side when you turn off the heat.

Allow your spring roll dipping sauce to fully cool before serving; it should be served at room temperature or slightly chilled.