A simple, irresistible egg roll dipping sauce recipe bursting with sweet, spicy, and garlicky flavors!
A delicious egg roll dipping sauce for egg rolls, spring rolls, potstickers, wontons, Asian bowls, rice dishes, and well, the possibilities are sorta endless. This Asian dipping sauce is sweet, spicy, tangy, and garlicky — the flavors for that perfect balance. It’s the kinda sauce that has you scraping every last bit out of the bowl (not that I’ve ever done that 😉).
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If you came over for dinner, you’d see dipping sauces of all kinds on the table —one could call me a bit obsessed… Sauces make ALL the difference, whether o noodles, rice, potatoes, beans, or grains. And, of course, crispy egg rolls need a delicious sauce recipe to make them pop. This dipping sauce for egg rolls is the best (really!); it’s my absolute favorite.
This recipe started as a scribbled note from a borrowed cookbook, and after many experiments, it became a family favorite. One of our favorite ways to use this sauce is during our family movie and egg roll night. We all pitch in, shopping, chopping, wrapping, and finally cooking. It’s such a great way to spend time together as a family.
So, get ready to upgrade your egg rolls with sweet, tangy, garlicky, and spicy flavors. This Asian-inspired egg roll dipping sauce is a game-changer.
Why you'll love this Egg Roll Dipping Sauce
- Versatile: For egg rolls, potstickers, wontons, crispy tofu, Asian bowls, and rice dishes for that little extra something.
- Quick and easy: Great for busy weeknights when you want something delicious and fast (like 20 minutes fast!).
- Flavor-packed: Ingredients like Chile de Arbol or Japanese chiles add just the right amount of heat to balance the sweet, tangy, and garlicky flavors.
- Healthier homemade: You control the ingredients — no unnecessary extras, just fresh, real food.
- Did you know: Garlic is incredibly amazing for you. It helps fight cancer and keeps your heart healthy by promoting lower blood pressure and cholesterol.
How to make Egg Roll Sauce
Add all ingredients to a blender (sugar, white vinegar, salt, chile de arbol peppers, garlic cloves, and water).
Blend on medium-high until everything is well combined and smooth.
Pour the mixture into a small saucepan over medium-high heat. Once boiling, reduce the heat and let it simmer on low for 10 minutes stirring occasionally.
And done! Use it as a dipping sauce for egg rolls (my favorite), spring rolls, and even over rice! Enjoy!!
In the kitchen tips
- This recipe is super flexible. If you like it hotter, add extra chiles. If you like it sweeter, increase the sugar. If you like it tangier, add vinegar. Find your perfect balance.
- Don’t worry if the sauce tastes too sharp before cooking — simmering helps the flavors blend and mellow, making everything smooth and balanced.
- You can leave the sauce a bit chunky if you like more texture, or blend it until it’s smooth.
- A sprinkle of sesame seeds or diced green onions on top adds a touch of flavor, nutrients, and visual appeal.
Meal prep and storage
- This sauce is perfect for meal prep. Make a batch ahead of time and store it in an airtight container in the refrigerator. It’ll stay fresh and flavorful for up to 4- 5 days.
In a pinch substitutions
Need a quick swap? These substitutions can save the day, but I haven’t tested them all in this specific recipe, so exact results may vary.
- Sugar: Swap with honey or pure maple syrup (start with ¾ of the amount),
- White vinegar: Swap with rice wine vinegar. (1:1)
- Chile de arbol/japone chiles: Use red pepper flakes or cayenne pepper (start small and adjust for heat).
- Garlic: Use about ⅛ teaspoon of garlic powder per clove.
FAQ
Chile de Arbol or Japone chiles are my go-to for their heat and flavor, but red pepper flakes can work in a pinch. The goal is to get to your perfect level of spiciness, so adjust to your preference.
While not required, cooking on the stovetop is highly recommended. Heating the sauce helps the flavors soften and develop.
Absolutely! You can easily make this sauce milder or spicier by adjusting the number of chiles you use.
Yes, it’s completely vegan, making it a great addition to any plant-based meal.
Yes! Making the sauce ahead of time gives the ingredients time to mingle in the refrigerator for a more developed flavor. And it works perfectly for meal prep.
The sauce thickens as it cools, but if you prefer it thicker, whisk in a slurry of 1 teaspoon cornstarch powder mixed with 2 teaspoons water. Simmer for a few minutes until it reaches your desired thickness. If needed, repeat with additional slurry, 1 teaspoon at a time, until desired texture.
📖 Recipe
The Best Dipping Sauce for Egg Rolls
Equipment
Ingredients
- ¼ cup sugar, see notes
- 2 tablespoons white vinegar
- 1 teaspoon salt
- 3 dried chile de arbol peppers OR japones
- 7 peeled garlic cloves
- ¼ cup water
Instructions
- Start by placing the sugar (or your chosen sweetener), white vinegar, salt, dried Chile de Arbol, peeled garlic cloves, and water into your blender. Blend on medium-high until everything is well combined and smooth.
- Pour the mixture into a small saucepan and bring it to a boil over medium-high heat.
- Once boiling, reduce the heat and let it simmer on low for 10 minutes or until foam starts to get bubbly and sauce thick. Stir occasionally to prevent sticking to the bottom of the pan.
Notes
We usually double or triple the recipe as it disappears fast.
You can adjust garlic and chiles depending on your preference.
Gustavo Amadios says
This was delicious with my homemade egg rolls. Thank you.
Julie says
So happy to hear, thanks for letting me know, Gustavo.