The secret to this sauce is to use the right amount of chili garlic sauce.  If you use too little,
the color will be pale.  If you use too much it will be too hot!  Start with 1 teaspoon to see if that is
the right amount for you.  I use Chili Garlic sauce from Huy Fong Foods with the rooster on the
bottle.

    Just combine all these ingredients in non-reactive cookware such as a stainless steel or
enamel pot.  Stir well so that all the sugar dissolves.  Boil everything slowly until the volume of the
liquid is reduced to about half.  When it is done, I like to spoon out the 4 garlic cloves to give the
sauce a clean look.  Most recipes call for those 4 cloves to be chopped up fine and left in the
sauce so you can try that to see if you like it that way.

    You can adjust the thickness of the sauce to your taste by boiling it longer or adding a little
more water.  It will thicken some more when it cools.  Serve at room temperature.






Ingredients:

½ cup water
½ cup vinegar
½ cup sugar
1 teaspoon chili garlic sauce (see photo)
4 cloves fresh garlic peeled and left whole

Directions follow below....
    For years I have enjoyed the special dipping sauces that come with spring rolls in Thai and
Vietnamese restaurants.  This recipe I modified from a cookbook and it goes very well with home
made spring rolls.   It has that red color and sweet garlic taste that I thought would be too hard to
make at home, but it turns out that it is quite easy, it really keeps well and you can use it with
anything!
Spring Roll Dipping Sauce
Suzanne's Recipe File