Cambodian Fried Spring Roll Dipping Sauce Recipe
This Cambodian fried spring roll dipping sauce recipe makes the quintessential condiment for the classic Cambodian fried spring rolls filled with pork, shrimp, carrot, daikon, and garlic that are also called ‘egg rolls’. With a base of fish sauce, vinegar and palm sugar, this tangy-sweet dipping sauce is a cinch to make.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Sauce
Cuisine: Cambodian
Servings: 1 Bowl
Calories: 79kcal
- 50 ml Water
- 2 tsp palm sugar
- 50 ml Fish sauce
- 50 ml Palm vinegar coconut vinegar or white distilled vinegar
- 1 garlic clove finely chopped
- 1 shallot finely chopped
- 50 g carrot grated
In a small pot bring the water and palm sugar to the boil.
Add the fish sauce and palm vinegar, coconut vinegar or white wine vinegar then remove from the heat.
Add the finely chopped garlic clove and shallot and grated carrot, stir to combine, and taste. If it’s too tangy, add palm sugar while it’s still warm and stir to combine well. If you’d like the fish sauce flavour to be more pronounced, add more. Allow to cool.
Once cool, pour into individual dipping sauce dishes to serve to your guests.
Calories: 79kcal | Carbohydrates: 17g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 3968mg | Potassium: 337mg | Fiber: 2g | Sugar: 10g | Vitamin A: 5103IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 1mg