Spring Roll Dipping Sauce
from the kitchen of Chef Paul Prudhomme
Makes about 3 cups
Besides spring rolls, this dip is great with egg rolls, pot stickers (Chinese dumplings), or as a substitute for soy sauce.
2 cups water
6 tablespoons cane vinegar
2 tablespoons Magic Pepper Sauce®
2 tablespoons sugar
2 tablespoons tamari
how to prepare
Combine all the ingredients, stir until blended, and serve at room temperature.
Copyright© 1995 by Paul Prudhomme