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Three classic spring roll dipping sauces that are sweet, tangy & flavorful! All ready in under 5 minutes. Serve your spring rolls with this peanut sauce, Vietnamese fish sauce & hoisin sauce!
My favorite part of eating spring rolls or summer rolls is having a variety of dipping sauces I can dip them into. I love the sweet, tangy, and spicy flavors that go along with the crunchy vegetables in the spring roll.
The three classic spring roll dipping sauces are: peanut dipping sauce, Vietnamese nuoc cham (fish sauce), and hoisin sauce. Serve them with these Vegetarian fresh spring rolls.
Jump to:
Why you’ll love these sauces
Ingredients you’ll need
Instructions
Ingredient substitutions & variations
Recipe
Why you’ll love these sauces
Peanut dipping sauce (my favorite spring roll dipping sauce):
creamy, sweet, and nutty
adds a delicious richness to the spring roll
the perfect contrast to crunchy, fresh vegetable spring rolls
Vietnamese fish sauce dipping sauce (nuoc cham):
sweet and tangy with bright citrus flavors
ubiquitous in Vietnamese cuisine
can double as a vermicelli bowl sauce
made with fish sauce (vegan option in the recipe notes)
Hoisin dipping sauce:
sweet, savory with a bit of tang
similar to a soy dipping sauce but better!
lots of umami from the soybeans
adds a depth of flavor to the spring roll sauce with a hint of spice
very popular in Vietnamese and Chinese cuisine
Ingredients you’ll need
Peanut Dipping Sauce:
Vietnamese Dipping Sauce (nuoc cham):
Hoisin Dipping Sauce:
Instructions
Mix all the ingredients together in a bowl until the sugar has dissolved.
Store leftovers in an airtight container and keep them in the fridge for up to 5 days.
Ingredient substitutions & variations
Fish sauce – Depending on the brand, the saltiness and intensity of the fish sauce will vary. See the recipe card below for which brand I recommend using in a dipping sauce.
Substitutions: For vegans, you can substitute with half water and half soy sauce and then season with sea salt.
Hoisin sauce – similar to fish sauce, hoisin sauce can vary depending on which brand you buy. See the recipe card for which brand I use. It’s not overly sweet and has good viscosity. I would not recommend substituting this in the spring roll sauce as it’s a main ingredient.
Peanut butter – I used all natural, unsweetened peanut butter so have written the recipe according to this. If your peanut butter has added sugar, I would taste it first before adding sugar.
Substitutions: feel free to use any other nut butters such as, almond butter, cashew butter, macadamia nut butter, etc.
Serve with:
More sauce recipes:
Three classic spring roll dipping sauces that are sweet, tangy & flavorful! Ready in under 5 minutes! Included are a creamy peanut sauce, tangy Vietnamese fish sauce & sweet hoisin sauce.
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Prep Time
5
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Total Time
5
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Course
Sauces
Cuisine
Asian, Vietnamese
Servings
12
☑ Ingredients
Vietnamese Dipping Sauce – Nuoc Cham
▢
¼
cup
fish sauce
– vegetarian option in Note 1
▢
¼
cup
sugar
▢
⅓
cup
water
▢
2
Tablespoons
lime juice
–
– freshly squeezed, about half a lime
▢
2
teaspoons
rice wine vinegar
▢
1
clove
garlic
–
– finely diced
▢
1
small
Thai chili pepper
–
– finely diced
▢
1
Tablespoon
shredded carrot
▢
1
teaspoon
chili garlic sauce
– (optional)
Hoisin Dipping Sauce
▢
½
cup
hoisin sauce
▢
4
teaspoons
sugar
▢
4
teaspoons
water
▢
4
teaspoons
lime juice
–
– freshly squeezed
▢
1
Tablespoon
chopped peanuts
–
– for garnish
Peanut Dipping Sauce
▢
¼
cup
creamy peanut butter
–
– I used all natural, unsweetened peanut butter
▢
¼
cup
lite coconut milk
– can substitute with water
▢
1 ½
Tablespoon
hoisin sauce
▢
1 ½
Tablespoon
lime juice
▢
1
teaspoon
brown sugar
▢
1
Tablespoon
chopped peanuts
–
– for garnish
▢
1
Tablespoon
chili garlic sauce
– (optional)
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For a vegetarian option to fish sauce: you can replace the amount with 2 Tablespoons of water and 2 Tablespoons of soy sauce. Adding too much soy sauce can overwhelm the flavor of the sauce so adjust for seasoning using sea salt.
Storing leftovers: Store leftovers in an airtight container and keep it in the fridge for up to 5 days.
Serve with Vegetarian Summer Rolls.
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*Nutritional information is an estimate, calculated using online tools.
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Cha Gio (Vietnamese Crispy Spring Rolls) / 2023
About 20 dried rice paper wrapper / banh trang available at Asian grocery stores
Fish Sauce Dipping sauce / Nuoc Mam Cham:
Radish and carrot pickles (Ca Rot):
Things to prepare one day ahead (prepare the filling, make nuoc mam cham and ca rot):
Place all the ingredients for filling in a large mixing bowl and use you clean hands to mix everything until they stick together. Cover and let it refrigerate for at least one hour or you can leave it overnight too if you are preparing one day ahead
Preparing Nuoc Mam Cham:
Place the water, vinegar and sugar in a small sauce pan, bring to a boil and then simmer until the sugar dissolves. Add in the rest of the ingredients. Let it cool and then store in a jar container in the refrigerator. It will keep for about a week
Preparing Ca Rot:
Use 1 Tbsp of salt and sprinkle over the carrot and radish. Rub the salt in and let it stand for about 15 minutes. Use your clean hands and squeeze the extra liquid out from the radish and carrot (you’ll be surprised by how much the salt extracted the water out). Rinse with cold water and drain off. Place the vegetables in a glass jar or container. Add in sugar and vinegar. Stir to mix everything and store in refrigerator and let it marinate overnight
Wrapping the spring rolls:
When ready to wrap, get a shallow dish and fill up with luke warm water. Prepare a damp cloth on your working surface. Dip the rice paper into the water until it is soft, about 20 to 30 seconds. Place on the damp towel. Scoop about 1 to 2 tbsp if the filling into the middle if the wrapper and kinda spread it horizontally into about 4 inches in length. Fold both sides of the wrapper then roll it up starting from the side near you all the way to the top and push out air as much as you can as you roll. Place this on a lightly oiled plate and cover with damp cloth while you work with the rest of the filling and cover. Only prepare as many as you will eat. Once they are wrapped, they don’t refrigerate well as the wrapper tends to dry out and break apart.
Preheat oil in a deep fryer on high heat and lower the heat a bit and fry the spring rolls in batches until golden brown. Place on absorbent paper towel to drain extra oil. Serve immediately with the dipping sauce
Vegan Vietnamese Fish Dipping Sauce / 2023
There’s no way around it-you can’t do Vietnamese food without nước mắm (fish sauce). It’s the main base in nước chấm, a light dipping sauce that accompanies most Vietnamese dishes. You’d think this would be an issue for Vietnamese vegans and vegetarians, but it’s actually the easiest thing, especially for those of us who grew up around the spiritual traditions of vegetarianism.
Continuing with #VeganMofo18 (I’m behind in prompts but that’s ok), I’ve been developing a few recipes inspired by my family, starting with this post! I could dedicate another post to fish sauce itself (and the vegan version), but today we’re talking about nước mắm chấm chay, or vegan fish dipping sauce. “Vegan fish sauce?!” Is this a disrespectful departure from my own culture? Before continuing, I want to note that this concept is nothing new. What kind of sauce do you think Vietnamese Buddhist temples have been using for generations, for vegetarian rice and vermicelli dishes, during ngày chay (vegetarian fasting days)? Who else loves temple food? 🙂
Ngày chay: Chay means vegetarian in Vietnamese. Ngày chay means vegetarian fasting days, as per Buddhist practice, which can vary by tradition. Typically, those who adhere to this will practice vegetarianism on certain days, including holidays such as Lunar New Year, and on the first and fifteenth day of the lunar calendar. Some people practice a vegetarian fast 6-10 days a month. And there are others, like my grandma, who practice yearlong vegetarianism as part of their spiritual development.
While vegetarianism is an important part of Buddhism, and integral to my cultural experience, it should be noted that not everyone in Vietnam is Buddhist, and not all Buddhists adhere to vegetarianism. Not everyone in my family is strictly Buddhist (including myself), but spiritual vegetarianism is definitely a respected tradition that played a large part of my upbringing. When practicing Buddhist vegetarianism, one avoids meat, fish, and eggs (and sometimes onions and garlic).
The word for vegan in Vietnamese would be thuần chay, but this phrase is often unnecessary in my family, as we just refer to vegan dishes as chay. This is because most vegetarian dishes already exclude eggs, and dairy is rarely used in Vietnamese cooking. It depends on where you are though-these things are established and understood in my family, but it may be less obvious in other settings.
My family and I make this vibrant sauce all the time without measuring or writing anything down. Soon, you too, can whip this up with your eyes closed. In my family, we typically just refer to this sauce as “nước mắm (chay)” because “nước mắm chấm (chay)” is kind of a mouthful! It’s absolutely essential for so many Vietnamese dishes, so I figured it’d be a great reference recipe to share, before sharing more Viet recipes on the blog, including:
+ vermicelli bowls of several varieties + spring rolls + broken rice + dumplings + various marinades and dressings + SO MANY MORE DISHES
Forget the generic weak sauce you might find at restaurants-this homemade sauce beats all. The perfect nước mắm chấm is a complex balance of sweet and savory, sharp garlic, and spice, all brightened by the tartness of fresh lime juice. It’s a fusion of umami that is quintessentially Vietnamese, with flavors that are bold and delicate at the same time.
Every family has their own preference of flavor ratios, and this is mine. Use the following as a reference point, and turn this sauce into your own!
Vegan Vietnamese Fish Dipping Sauce Nước Mắm Chấm Chaymakes about 2 cups of sauce Ingredients:
Time: 10 minutes
Method:
3 medium garlic cloves
2 small Thai chili peppers, minced (or to your taste!)*
1/2 cup lime juice (about 2 medium limes)
1.5 cups coconut water**
3 tablespoons sugar***
1 1/2 teaspoons Himalayan sea salt
Using a mortar and pestle, finely crush the garlic and chili peppers. Add a dash of lime juice and a dash of salt while crushing, as it helps give the mortar and pestle some abrasiveness, speeding up the process. If you don’t have a mortar and pestle, you can also mince the garlic and chili peppers.
Combine the crushed garlic and chili with the other ingredients, in a bowl or jar, and stir well. Adjust the flavors until everything is well balanced to you. I often end up making adjustments, based on what’s available, or the amount I want to make.
Enjoy as a dipping sauce for springrolls, eggrolls, or dumplings, or drench your vermicelli bowls in it! This sauce will keep for up to a month.
Notes:
*If you don’t have Thai chili peppers on hand, you can also substitute a tablespoon or so of chili garlic paste! I do this frequently when I forget to pick up the fresh chilis.
**My favorite is Harmless Harvest, but the Chaokoh brand at the Asian store is also great! Be sure not to get coconut water with added sweeteners or artificial preservatives, as this will negatively affect the taste. You can also choose to use water, but note that you’ll need to adjust the flavors (adding more sweetness). If using water, it also won’t keep as long, a couple weeks, in comparison to a month with the coconut water.
***You can use any sweetener of your choosing; I frequently use maple syrup as well. Brown sugar or coconut sugar will also work, and these will result in a darker sauce, with more caramel notes. Adjust to your preference.
Vietnamese Nuoc Cham Dipping Sauce / 2023
What’s in this Vietnamese sauce?
extra-virgin olive oil
Asian fish sauce
lime
sambal oelek (red chili paste)
fresh cilantro and mint
shallots
garlic cloves
brown sugar
Kosher salt
Vietnamese Nuoc Cham dipping sauce is so colorful and flavorful! You’ll want to use this versatile sauce with so many Asian dishes.
How to use Nuoc Cham
Check out these delicious recipes that use Nuoc Cham Dipping Sauce:
Grilled Flank Steak Lettuce Cups with Nuoc Cham: These Grilled Flank Steak Lettuce Cups are the perfect lettuce wrapped meal and are a cinch to make. They are incredibly flavorful and oh, so healthy!
Pan Seared Halibut with Nuoc Cham Slaw: Flaky Pan Seared Halibut is topped with a tangy, spicy slaw with Nuoc Cham dressing for an impressive, healthy dish!
Grilled Baby Octopus with Nuoc Cham: Tender Grilled Baby Octopus combined with a Vietnamese Nuoc Cham dipping sauce make this appetizer dish a winner!
Asian Slaw with Nuoc Cham Dressing: Tangy, sweet and spicy, this Asian Slaw with Nuoc Cham Dressing is perfect as a side dish or on top of any protein like fish, burgers, or chicken!
TIPS & TRICKS
Most major grocery stores carry sambal oelek in the Asian section. Or you can find it at most Asian markets. You can use Thai chili peppers as a substitute.
Store the sauce in the refrigerator for up to three weeks, or freeze it for up to six months.
Update Notes: This post was originally published on November 19, 2017, but was republished with slight text changes and additions, like step by step instructions and tips in July 2020.
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★
★
★
★
★
5
from
1
reviews
Author:
Asian Caucasian
Prep Time:
10 min
Total Time:
10 min
Yield:
1/3 cup
1
x
Category:
Sauce
Method:
No Cook
Cuisine:
Vietnamese
Print Recipe
Pin Recipe
Description
Nuoc Cham Dipping Sauce is a staple at most Vietnamese tables. Easy to prepare, you can whip this up in about 10 minutes! It’s sweet, sour, salty, savory, and spicy!
Ingredients
Scale
¼ cup
extra-virgin olive oil
1 tablespoon
fish sauce
1 teaspoon
grated lime zest plus juice from 1 lime
1 teaspoon
sambal oelek (red chili paste)
¼ cup
fresh cilantro, finely chopped
¼ cup
fresh mint, finely chopped
1
large shallot, finely chopped
2
garlic cloves, minced
2 teaspoons
brown sugar
Pinch Kosher salt
Instructions
In a medium glass mixing bowl, whisk all ingredients together and taste for seasoning (ie. more salt).
Store in the refrigerator for up to three weeks, or freeze for up to six months.
Notes
Most major grocery stores carry sambal oelek in the Asian section. Or you can find it at most Asian markets. You can use Thai chili peppers as a substitute.
Store the sauce in the refrigerator for up to three weeks, or freeze it for up to six months.
Keywords: Vietnamese, sauce, spicy sauce, dips
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