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Summer Roll Dipping Sauce:
1 1/4 cups granulated sugar
1/2 cup brown rice wine vinegar
1 lemon, zested and juiced
1 tablespoon wheat free or regular soy sauce
1 teaspoon salt
2 teaspoons Thai fish sauce
2 teaspoons minced ginger
2 teaspoons minced garlic
1 teaspoon crushed red pepper flakes
1 tablespoon grated carrots
1 tablespoon chopped cilantro
In a small saucepan over medium heat, combine the sugar, vinegar, lemon zest and juice, soy sauce, salt, fish sauce, ginger, and garlic. Bring to a boil, stirring often. Reduce the heat to a simmer and cook for 5 minutes. Strain sauce into a clean, non-reactive bowl, and add the crushed red pepper flakes. Allow the sauce to cool completely before adding the carrots and cilantro. Serve in a decorative bowl alongside the spring rolls.
Yield: 1 cup sauce
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