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Spring Roll Sauce

Featured in the Honolulu Star-Bulletin on December 26, 2007.



Spring Roll Sauce

  • 1/4 cup sugar
  • 1/2 cup water
  • 1/2 cup red wine vinegar
  • 2 tablespoons fish sauce
  • 2 teaspoons ground fresh red chili peppers
  • 1/2 carrot or daikon, shredded
  • 1/4 cup chopped peanuts


Combine sugar and water; bring to a boil. Lower heat and simmer for about 10 minutes. Remove from heat; stir in red wine vinegar, fish sauce and chili peppers. Pour into serving bowl. Chill, then top with carrots and sprinkle with peanuts before serving. Makes about 1 cup (16 servings).

Approximate Nutrient Analysis per serving:
25 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 175 mg sodium, 4 g carbohydrate, 0 g fiber, 4 g sugar, 1 g protein


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