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Ingredientes
- 1/4 c. sugar
- 1/4 c. water
- 1/2 c. red wine vinegar
- 2 Tbsp. fish sauce
- 1/4 tsp red pepper flakes
- 2 Tbsp. coriander leaves minced
- 2 Tbsp. peanuts minced
Direcciones
- THAI SPRING ROLL DIP: Combine sugar, water and vinegar in a saucepan over medium-high heat; boil till reduced to 3/4 c. of liquid.
- Remove from heat and stir in the fish sauce and chile flakes. When cooled, transfer to a dipping saucer and fold in coriander and peanuts.
- Makes about 24 rolls with sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 293g | |
| Calories 368 | |
| Calories from Fat 101 | 27% |
| Total Fat 11.36g | 14% |
| Saturated Fat 1.69g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2853mg | 119% |
| Potassium 412mg | 12% |
| Total Carbs 59.95g | 16% |
| Dietary Fiber 5.9g | 20% |
| Sugars 52.06g | 35% |
| Protein 8.23g | 13% |
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