Lacto-fermented Thai chili sauce and palm sugar paste make the most delightful pairing for dipping spring rolls and egg rolls alike.
Move over sweet and sour sauce, this sweet and spicy Thai chili dipping sauce takes the prize hands down.
Thai food and I are BFF’s as far as food goes. I love a bowl of steaming yellow curry over white rice (yes white), Pad Se Ew, fresh rolls, and fried spring rolls. My mouth is just drooling thinking about when my next Thai meal will be. Sadly not tonight…
I still remember my first visit to a Thai restaurant when I was about 13, a had a delicious rice noodle, chicken, and broccoli dish swimming is a sweet soy sauce gravy, (Lard Nah).
My parents ordered an appetizer which we never did but is was a special night and how can you say no to spring rolls? Delicate rolled wrappers filled with thin rice noodles and vegetables, fried to perfection. There is almost no way to say no…
Instead of the gloppy sweet and sour sauce that is served in most American Chinese restaurants the Thai restaurant served the spring rolls with a delightful sweet and spicy dipping sauce. It was one of the most delightful moments for my young foodie heart.
I’ve been recreating it for years serving it with fresh rolls, lettuce wraps, over noodles, and with my Thai-inspired pizza.
Sweet and Spicy Thai Chili Dipping Sauce
1/3 cup palm sugar paste or raw honey
1/4 cup Lacto-fermented Hot Thai Chili Sauce
Mix the two together in a small bowl with a whisk or fork until smooth.
Serve over a Thai dish, with spring rolls, or fresh rolls.
- Mix the two together in a small bowl with a whisk or fork until smooth.
- Serve over a Thai dish, with spring rolls, or fresh rolls.