Dipping Sauces For Vietnamese Spring Rolls

• For the fish sauce dipping sauce:
• 3 tablespoons fish sauce
• juice of 1 lime
• 3 tablespoons sugar, or to taste
• 1/2 tablespoon minced ginger
• 1/2 teaspoon thinly sliced fresh Thai chiles
• 1/3 cup water
• Salt and pepper, to taste
• For the hoisin peanut dipping sauce:
• 5 tablespoons hoisin sauce
• 3 tablespoons pork broth
• 1 tablespoon peanut butter
• 1 tablespoon minced garlic
• 1 teaspoon vegetable oil
• 1 tablespoon sugar
• chopped peanuts, optional

1. Mix together all of the ingredients and refrigerate. Store for 1 day prior to serving in order to let the chile flavor infuse.
2. Whisk together the hoisin, pork broth, and peanut butter.
3. In a small fry pan, heat the garlic and oil and sautee until fragrant. Add the hoisin sauce mixture and the sugar, then simmer for 1 to 2 minutes until thick. Let cool.
4. Top with peanuts, if desired.

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Taken from food52.com/recipes/37472-dipping-sauces-for-vietnamese-spring-rolls (may not work)