Spring Rolls

Spring rolls have origins in Chinese cuisine. They are believed to have originated during the Jin Dynasty in China, around the third century AD. Initially, they were made of a thin pancake filled with vegetables and sometimes meat. Over time, different variations of spring rolls emerged across East Asia, including Vietnam, Thailand, and Indonesia. Each region developed its own unique take on the dish, incorporating local ingredients and flavors. Today, spring rolls are enjoyed worldwide and are commonly served as appetizers or snacks in Asian cuisine. Sauces that are served with spring rolls:

Sweet Chili Sauce

A sweet and slightly spicy sauce made from chili peppers, sugar, garlic, vinegar, and sometimes fish sauce or soy sauce. It pairs well with the fresh flavors of spring rolls and adds a nice kick.

Peanut Sauce

A creamy and savory sauce made from peanut butter, coconut milk, soy sauce, lime juice, garlic, and sometimes chili paste or sesame oil. It complements the crunchy texture of spring rolls and adds richness to the dish.

Hoisin Sauce

A thick and sweet sauce made from fermented soybeans, garlic, vinegar, sugar, and various spices. It has a complex flavor profile with hints of sweetness and umami, which pairs well with the vegetables and proteins in spring rolls.

Soy Sauce Dip

Simple yet flavorful, soy sauce is often served as a dipping sauce for spring rolls. It can be enjoyed on its own or mixed with a splash of rice vinegar, lime juice, or chili oil for added depth of flavor.

Spring Roll ingredients

Dipping Sauce ingredients