Best 2 Thai Dipping Sauce For Spring Rolls Nam Jim Po Piah Recipes

**Thai Dipping Sauce for Spring Rolls: A Flavorful Addition to Your Appetizer Platter**

Indulge in the vibrant flavors of Thailand with this collection of authentic dipping sauce recipes, perfectly complementing the crispy and savory spring rolls. From the classic sweet and sour sauce to the spicy and tangy chili sauce, these versatile condiments elevate the spring roll experience, offering a delightful interplay of flavors. With step-by-step instructions and ingredient recommendations, this article equips you to create these sauces effortlessly, adding an authentic touch to your next party or family gathering.

Here are our top 2 tried and tested recipes!

FRESH SPRING ROLLS WITH THAI DIPPING SAUCE

Fresh Spring Rolls With Thai Dipping Sauce image

Science says: Shrimp is a good low-fat, high-protein substitute for meat and does not raise cholesterol.

Provided by USA WEEKEND columnist Jean Carper

Categories Appetizers and Snacks Wraps and Rolls

Yield 6

Number Of Ingredients 10

Ingredients

6 spring roll wrappers (available in Asian markets)
12 medium shrimp, cooked and shelled
1 cup shredded leaf lettuce
⅓ cup chopped cilantro
½ cup peeled, seeded, chopped cucumber
1 medium carrot, julienned
1 tablespoon light soy sauce
1 tablespoon white-wine vinegar or rice vinegar
3 tablespoons mirin
¼ teaspoon grated ginger root

Steps:

In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.

Nutrition Facts : Calories 59.3 calories, Carbohydrate 8.9 g, Cholesterol 20.2 mg, Fat 0.3 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 168 mg, Sugar 3.2 g

PO PIAH (THAI SPRING ROLLS)

Po Piah (Thai Spring Rolls) image

This is my favorite snack of all times. It's a little bit time consuming to make, but I usually make a big batch and freeze them. They can be deep-fried frozen. Serve them with spring roll sauce or sweet chile sauce and Thai ajad, pickled cucumber salad.

Provided by Toi

Categories Appetizers and Snacks Wraps and Rolls

Time 1h10m

Yield 8

Number Of Ingredients 14

Ingredients

1 (2 ounce) package mung bean noodles
½ cup ground pork
1 ¼ cups bean sprouts
1 cup finely chopped cabbage
1 egg
2 tablespoons light soy sauce, or to taste
1 teaspoon white sugar, or more to taste
¼ teaspoon ground white pepper, or to taste
1 tablespoon vegetable oil
4 cloves garlic, minced
1 (16 ounce) package small spring roll wrappers
1 tablespoon all-purpose flour
2 tablespoons water, or as needed
2 cups vegetable oil for frying

Steps:

Cover mung bean noodles with warm water and soak until soft, about 30 minutes. Cut into 1/2-inch pieces.
Combine pork, bean sprouts, cabbage, mung bean noodles, egg, light soy sauce, sugar, and white pepper in a bowl. Mix well.
Heat 1 tablespoon oil in a skillet over medium-high heat and cook garlic until fragrant, about 1 minute. Add pork mixture and stir-fry until pork is cooked through and looks somewhat dry, about 3 minutes. Add more soy sauce, sugar, or pepper to taste. Set aside to cool.
Stir 1 tablespoon flour with some water to make a sticky paste for sealing the spring rolls.
Lay 1 spring roll wrapper on a flat work surface with one of the corners facing you. Place a scant teaspoon of the cooled filling right below the middle of the wrap. Fold the corner facing you over the filling. Roll the filling up about a half turn. Fold the left and right sides in to create an envelope shape. Finish rolling up the spring roll tightly, sealing the top corner with a dab of the flour paste. Store unused wrappers and finished spring rolls under a moistened kitchen towel, to prevent them from drying out.
Heat oil in a heavy pot over medium-low heat. Fry spring rolls in batches until cooked through and golden brown, about 5 minutes. Drain on paper towels and serve immediately.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 42 g, Cholesterol 38.9 mg, Fat 11.1 g, Fiber 1.6 g, Protein 10 g, SaturatedFat 2.2 g, Sodium 473.8 mg, Sugar 1.4 g

Tips:

To make the dipping sauce more flavorful, use high-quality fish sauce and shrimp paste. If you can't find these ingredients, you can substitute soy sauce and oyster sauce, respectively.
For a sweeter dipping sauce, add a little bit of sugar or honey. You can also add a squeeze of lime juice for a more tangy flavor.
If you want a spicier dipping sauce, add a few slices of chili peppers or a teaspoon of chili paste. You can also add a pinch of cayenne pepper or red pepper flakes.
To make a thicker dipping sauce, add a little bit of cornstarch or tapioca starch. You can also blend the sauce in a food processor until it reaches the desired consistency.
Serve the dipping sauce with spring rolls, rice paper rolls, or other Vietnamese dishes. You can also use it as a marinade for chicken, fish, or tofu.

Conclusion:

This Thai dipping sauce is a delicious and versatile condiment that can be used with a variety of dishes. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a dipping sauce that is both flavorful and authentic, give this recipe a try. You won't be disappointed!