Spring Roll Dipping Sauces

The secret to great spring rolls is that it's all about the dipping sauce. Probably my favourite is a sweet and spicy, but I have a few others that I really love as well.

Spicy Peanut Sauce:
¾ cup (½ can) coconut milk
2 Tbsp. red curry
1/3 cup natural peanut butter
1 tsp. soy sauce
1 Tbsp. apple cider vinegar
¼ cup packed brown sugar
¼-1/3 cup water

Sweet and Spicy Sauce:
¼ cup rice vinegar
½ cup + 1 Tbsp. water
¼ cup sugar
2 cloves garlic minced
1 tsp. soy sauce
1 red chili, finely chopped or 1 Tbsp. red pepper flakes
2 tsp. cornstarch or arrow root powder

Yum Sauce:
½ cup mayonnaise
1 Tbsp. ketchup
¼ tsp. garlic powder
¼ tsp. paprika
¼ tsp. cayenne
½ tsp. sea salt
1-2 Tbsp. water

For the Spicy Peanut Sauce:
First shake well your can of coconut milk. Then add all the ingredients, except water, to a pot and cook over medium heat. Stir as you cook until the sugar is dissolved and everything is heated through. Taste and add more red curry paste if you prefer (start with just 1 Tbsp.). Then thin the sauce with water to the consistency you desire.

For the Sweet and Spicy Sauce:
First mince the garlic and finely chop the fresh chili if using. Remove some seeds if you prefer a less spicy sauce. In a sauce pan, combine the vinegar, ½ cup water, sugar, garlic, soy sauce, and chopped chili or pepper flakes. Cook over medium heat and stir well to dissolve the sugar. In a small bowl with a fork, whisk together the 1 Tbsp. water and 2 tsp. arrow root powder or corn starch. Whisk until combined well. Drizzle this into the pan and continue to cook until the sauce thickens and coats the spoon well. Remove from heat.

For the Yum Sauce:
Simply combine all the ingredients except water in a small mixing bowl. Stir together. Taste and add more salt or seasoning you prefer. Then thin to your desired consistency with water.