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Vietnamese Spring Roll Sauce

"This sauce, typically used for dipping spring rolls, is also delicious on grilled chicken, beef, pork or fish."
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5 m servings 5 cals
Original recipe yields 16 servings (1 pint)

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  • Prep

  • Ready In

  1. In a medium bowl, combine the fish sauce, rice vinegar, water, SPLENDA(R) Granulated Sweetener, garlic powder and chile pepper. Stir until granules have dissolved.
  2. Taste to make sure the sweet, sour, salty and spicy flavors are balanced and adjust if necessary. Pour into bottles and seal with lids.


  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 2 tablespoons sauce

Nutrition Facts

Per Serving: 5 calories; 0 g fat; 0.6 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 1094 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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Same one I use it was given to me by my husbands grandma was is from Vietnam but I use fresh thai chili and 2 garlic cloves minced and regular sugar (No Splenda in Vietman) soooooo yummy!!

Whatever is on hand. Good in a crusty vietnamese roll

This was "OK" but I don't know that I'd make it again. Used this with Thai Chicken Spring Rolls (AR recipe)...the fish sauce dominated just a little too much.

I did not care for this recipe. The salty vinegar taste was too much to bear.