My sister Karen introduced us to this fine, very fresh meal.
Aunt Karen’s Spring Roll Dipping Sauce
To be served with a colorful array of sliced vegetables, prepared tofu, ground peanuts, rice/tapioca spring roll rounds, a bowl of hot water and napkins.
saute briefly:
1/4 cup extra-virgin olive or canola oil
1 garlic clove, minced
1 shallot bulb, minced
add to pan:
1/4 cup soy sauce
1 Tbsp. sucanat (or brown sugar)
1 tsp. chili flakes
3/4 cup water
add after mixture comes to a brief boil; then pour into a small, attractive serving bowl:
1 tsp. rice vinegar
juice of half a fresh lime
add to steaming bowl, et voilá!
1 bunch green onions, finely sliced
suggested veggies:
red peppers
red cabbage
carrots
squash
also provide:
cilantro, mint and basil
ground peanuts
chopped limes
Family notes:
November 2015: Anna and Maddie prepared this meal for Scott’s 53rd birthday party. We had a small intimate dinner at their 9th East apartment downtown. –Helen
February 2016: Anna’s boyfriend, Tony, and the girls came over for Sunday dinner after an afternoon of sledding with little brother, Petey. We added portobello mushrooms marinated in the dipping sauce and then broiled to the spread. Highly recommended! –Helen
With a rare occurrence of having an actual Sunday off, eating these delicious spring rolls was like the cherry on the sundae of my Sunday. – Tony