Dip away in this herbal fantasy
Just when you think spring rolls are perfect on their own because of all the vegetables and herbs, but this dipping sauce could prove you wrong. It is guaranteed to enhance the flavours and aroma. This is one of the most requested recipes on my Instagram, after Vegan Pad Thai, and I understand why. I've spent over a week, trying to come up with the right ingredients and measurements for this sauce, and when I finally did get it, it was priceless. (I also had help from my fellow vegan Instagram friend @Vegan_leaks who suggested I use lemon juice instead of lime juice, and he was right!)
As for the fillings in these spring rolls, I had lettuce, sweet basil leaves, mint leaves, coriander/ cilantro, fried tofu, and cognac prawn. You could add cooked vermicelli or even ginger slices, if you wish.
3/4 cup pineapple juice
1/2 - 1 tablespoon palm sugar, for mine I used 1 tbs
1 tablespoon light soy sauce
1/4 teaspoon sea salt
3 fresh chillies, chopped
50 grams fresh coriander, chopped
1 + 1/2 lemon juice
1 lime zest
There are two parts, as you could see above.
The first part is melting palm sugar together with pineapple juice in a sauce pan on medium-low heat until you are left with half the amount. I took about 5 minutes or so.
After that, add sea salt, stir well, and transfer the mixture to a bowl so it cools off before using.
Before beginning part 2, make sure the mixture is at room temperature. This is very important because if you use it while hot, it could change the colour of coriander/ cilantro to yellow.. Once the wait is over, add the mixture from (1), lemon juice, soy sauce, chillies and coriander into the food processor and blitz.
For the last step, pour the mixture into a dipping bowl, topped with lime zest and mix well. At this point, you'd want to taste and adjust the flavours to your preference before serving. Bear in mind that if you used more soy sauce, the colour would darken the sauce. If you wish for it to be sweeter, you could add granulated sugar- the kind that is easy to dissolve, and stir. Do not microwave the sauce or put it back on heat, otherwise you'll end up with brown-ish dipping sauce and it wouldn't look as appetising.