Happy Friday! We made it!! This week (and January in general) has felt so long- I’m so ready for a chill weekend and a little break from the kitchen!
This new recipe is my latest obsession! This sweet and spicy dipping sauce has been my go-to for spring rolls, salmon or veggie and rice bowls, and sushi!
It’s super simple to make, and refined sugar free. I make this with coconut sugar for a healthier option, and just a few other easy ingredients that I honestly always have on hand!
This sauce is gluten free, vegan, and paleo-friendly. While you may need to gently reheat it after a couple of days, you can keep some in the fridge for the week for a yummy little addition to your Asian-inspired meals!
I love any recipe that resembles take out, and I’m all about the sauces!
For my spring rolls I love mixing up my fillings, but these are some of my favorites (I know, I know. These aren’t necessarily traditional):
- Crunchy romaine, purple cabbage, mango, avocado, and tofu or shrimp
- Zucchini noodles, shredded carrots, avocado, tofu or chicken, and crushed peanuts
- Salmon, avocado, and baby spinach
You can really stuff them with whatever you’ve got on hand! Spring rolls are a great way to pack in some extra veggies/nutrients. I usually buy the spring roll paper at Whole Foods, or order them on Amazon! I buy both traditional ones, or sometimes brown rice ones if I see them.
If you don’t like a spicy, you can lessen the amount of chili here (though it isn’t unbearably spicy by any means).
If you don’t have tapioca starch on hand, then corn starch should do the trick! However, I haven’t tested this with any other sweetener with success. Just FYI!
Can’t wait for you guys to try this sweet chili sauce! Enjoy! xxPrint
Simple refined sugar free sweet chili dipping sauce!
- 1/2 tbsp tapioca starch
- 1/2 cup coconut sugar
- 1/4 cup rice vinegar
- 1/4 cup water
- 3–4 cloves of garlic, minced
- 1 tsp sriracha
- 1 tsp red pepper flakes
- 1/2 tsp sea salt
- Mix the tapioca starch with 1/2 tbsp of water and mix together. Set aside.
- n a small pot, gently heat the coconut sugar, rice vinegar, and water while stirring continuously until well combined and sugar dissolves (it will be dark in color still when the sugar dissolves).
- Next, allow the mixture to come to a boil. Once boiling, stir in the garlic, sriracha, red pepper flakes, and sea salt. Allow to simmer for 2-3 minutes, stirring occasionally.
- Bring the mixture to a boil again if not already boiling, then stir in the tapioca starch mixture. Whisk together for 2 minutes well to dissolve the tapioca starch into the mixture. Remove from heat and serve at room temperature.