EDIBLE // SPRING ROLL DIPPING SAUCE

 

 

While making magic this week Bob found himself trying to use up what remained of a pork loin, as well as some scraggler veggies. In the back of the cupboard, not used in a year, he found some rice paper skins (no, they don't go bad - I don't think) - score! Translation? We are having SUMMER ROLLS! Since he's the magic man in the kitchy I stick to sides and sauces when he's home. After browsing some sauce inspiration, and finding nothing that met my desire for heat, I came up with this little gem. I hope you make it, and use it sometime soon. I'm pretty sure the amount of flavor in that teeny little bowl should be illegal. Just sayin'.

 

Ingredients:

 

• 3/4 C soy sauce we like liquid aminos around here
• 3 T. rice vinegar
• 1 T. lemon juice always use fresh if it's available!
• 1 t. sugar or honey, stevia, etc.
• 1 clove garlic, minced
• 1/2 white onion, minced
• 2 T. red chili paste
• hefty sprinkle of sesame seeds

 

Whisk it all together and serve with FRESH Spring or Summer rolls!

Side note: I did make a separate batch for the tots without garlic, onion or chili paste. You know, boring.

 

Our summer rolls included: jalapeño, cucumber, carrot, sliced pork, and lettuce, but the amount of entrees that this sauce will be devine with is end.less. I was practically licking my bowl after din. Start your week with something spicy + enjoy, friends!