Vietnamese Spring Rolls Dipping Sauce
- 1/3 cup rice vinegar
- 1/3 cup fish sauce
- 3/4 cup water
- 1 Tablespoon brown sugar
- 1 Tablespoon sliced green onion
- 1 garlic clove, minced
- 1 teaspoon dried crushed red pepper
- Stir vinegar, fish sauce, water, brown sugar, green onion, garlic and red pepper until sugar is dissolved. Cover and store in refrigerator.
- Serve with Vietnamese Spring Rolls.
Test Kitchen Tip: Sauce can be made up to two days ahead and stored in the refrigerator.
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