I grew up dunking spring rolls into a glossy, slightly sweet sauce that balanced salty soy, toasted sesame, and a whisper of fresh ginger. This dipping sauce is that familiar favorite — quick to whisk, chills beautifully so the flavors deepen, and can be gently warmed just before serving. If you’re pairing it with crunchy rolls, shrimp, or even grilled vegetables, it’s a simple sauce that makes everything taste finished. For a crunchy accompaniment, try serving it with a batch of crispy rice paper spring rolls for contrast.
Why you’ll love this dish
This sauce is short on fuss and big on flavor. It combines pantry staples — soy sauce and hoisin — with aromatics like garlic and ginger to create a balanced dip that’s salty, sweet, and savory with a toasted sesame finish. It’s great for weeknights when you want a quick flavor boost, and it’s friendly to picky eaters because the hoisin brings familiar sweetness.
“Perfect for when you want restaurant taste at home — tangy, slightly sweet, and utterly addictive.” — a regular at my dinner table
It’s also a flexible recipe: you can make it thicker for sticky rice rolls or thinner for a light drizzle. Chill time mellows the raw garlic and lets ginger blossom, so don’t skip the short rest in the fridge if you can.
Preparing Dipping Sauce For Spring Rolls
This is what happens from start to finish: you whisk a few ingredients in a bowl, taste and adjust the texture, refrigerate to let flavors marry, then warm gently before serving. Expect about 5–8 minutes active hands-on time plus 1–2 hours of chilling.
High-level steps:
- Combine soy sauce, hoisin, water, aromatics, and seasonings in a small bowl.
- Whisk until homogenous and adjust thickness with more hoisin if needed.
- Cover and chill 1–2 hours to let flavors meld.
- Warm gently for 2–4 minutes over medium-low heat just before serving.
What you’ll need
- 2 tbsp hoisin sauce (add more to thicken) — use gluten-free hoisin if needed
- 1/4 tsp minced fresh ginger (about a small piece) — sub: 1/8 tsp ground ginger in a pinch
- 1/4 cup soy sauce — sub: tamari for gluten-free or reduced-sodium soy for lower salt
- 1/2 tsp toasted sesame oil
- 1 tsp green onions, chopped (scallions)
- 1/2 tsp white sugar — optional if your hoisin is very sweet
- 1 clove garlic, minced (about 1/2 tsp) — for milder garlic flavor, use 1/2 clove or roast it first
- 1 tbsp water (helps loosen the sauce)
Notes: For a vegan version this recipe is already vegan if your hoisin is vegan (most are). For a nutty boost, add 1/2 tsp peanut butter — it thickens the sauce and adds depth.
How to prepare it
- Into a small mixing bowl, pour 1/4 cup soy sauce and 1 tablespoon water.
- Add 2 tablespoons hoisin sauce, 1/2 tsp toasted sesame oil, 1/2 tsp white sugar, 1/4 tsp minced fresh ginger, 1 clove minced garlic, and 1 tsp chopped green onions.
- Whisk briskly until the sugar dissolves and the hoisin fully incorporates. The sauce should be smooth and glossy.
- Taste and adjust: add more hoisin in 1/2-teaspoon increments to thicken, or a splash more water to thin. Add more sugar sparingly if you prefer sweeter.
- Cover the bowl with plastic wrap or a lid and refrigerate for 1 to 2 hours so the flavors marry and the raw edge of the garlic softens.
- When you’re ready to serve, transfer the sauce to a small saucepan. Warm gently over medium-low heat for 2 to 4 minutes, stirring once or twice, until the sauce is warmed through — do not boil. Serve immediately.
Best ways to enjoy it
This dipping sauce plays nicely with many textures and proteins. Use it for:
- Fresh or fried spring rolls (classic pairing).
- Grilled shrimp or fish as a finishing drizzle. For an alternative seafood sauce idea, consider a bright butter sauce like lemon beurre blanc when you want something more luxurious.
- Veggie platters: carrot sticks, cucumber, and blanched broccoli.
- As a quick stir-fry finishing sauce — add a splash during the last minute to glaze vegetables.
Plating tip: Serve in a shallow dipping bowl so each roll gets a good coating without over-saturating.
Storage and reheating tips
Store in an airtight container in the refrigerator for up to 4–5 days. The flavors continue to meld as it sits. Because sesame oil can separate and hoisin can thicken when cold, give the sauce a good stir after chilling. Reheat gently on the stove over medium-low for 2–4 minutes — avoid boiling, which can flatten the aromatics. Freezing is not recommended because the texture and the sesame oil’s flavor may degrade; if you do freeze, use within 1 month and expect separation on thawing.
Food safety: keep refrigerated when not in use. Discard if it develops an off smell, mold, or visible fermentation.
Pro chef tips
- Mince garlic and ginger very finely so their flavor disperses evenly — a microplane grater works great.
- Toasted sesame oil is potent; measure carefully. Add a drop more at the end if you want a stronger sesame note.
- If you like heat, stir in 1/4 tsp chili garlic sauce or a pinch of red pepper flakes.
- To make the sauce silkier, whisk in 1/2 tsp smooth peanut butter or a splash of rice vinegar (for brightness).
- Always taste after chilling — flavors can dull in the fridge and may need a tiny pinch of sugar or splash of water to rebalance.
Creative twists
- Thai-style: swap hoisin for equal parts sweet chili sauce and a touch of tamarind paste.
- Peanut hoisin: add 1/2 tsp creamy peanut butter for a richer, satay-like dip.
- Citrus lift: stir in 1 tsp lime juice just before serving for freshness.
- Low-sodium: use reduced-sodium tamari and increase aromatic ginger and green onion for flavor without salt.
- Make it smoky: add 1/4 tsp toasted sesame seeds and a drop of smoked chili oil for depth.
Your questions answered
Q: Can I skip the chilling step?
A: You can, but chilling for 1–2 hours softens raw garlic and lets ginger infuse the sauce, creating a rounder, more balanced taste.
Q: Is this sauce gluten-free?
A: Not as written unless you use gluten-free hoisin and tamari (instead of regular soy). Check labels for hidden wheat in hoisin.
Q: How long does the sauce keep?
A: In the fridge, 4–5 days in a sealed container. If you see any cloudiness with an off smell, toss it.
Q: Why do I heat the sauce before serving?
A: Gentle heating relaxes flavors and can make the sauce slightly more aromatic and glossy. It also helps the sauce cling better to warm rolls.
Q: Can I make a larger batch for a party?
A: Yes — scale ingredients proportionally. Keep chilled until service and warm gently in a small saucepan or in a slow cooker on low with occasional stirring.
If you want other dipping ideas or roll recipes, explore the linked recipes above to pair this sauce with crunchy or elegant sides.
Dipping Sauce for Spring Rolls
Ingredients
Sauce Ingredients
- 2 tbsp hoisin sauce Use gluten-free hoisin if needed
- 1/4 tsp minced fresh ginger About a small piece; sub with 1/8 tsp ground ginger if needed
- 1/4 cup soy sauce Sub with tamari for gluten-free or reduced-sodium soy for lower salt
- 1/2 tsp toasted sesame oil Measure carefully as it is potent
- 1 tsp green onions, chopped Scallions
- 1/2 tsp white sugar Optional if hoisin is very sweet
- 1 clove garlic, minced About 1/2 tsp; for milder flavor, use 1/2 clove or roast it first
- 1 tbsp water Helps loosen the sauce
Instructions
Preparation
- Into a small mixing bowl, pour 1/4 cup soy sauce and 1 tablespoon water.
- Add hoisin sauce, toasted sesame oil, white sugar, minced ginger, minced garlic, and chopped green onions.
- Whisk briskly until the sugar dissolves and the hoisin is fully incorporated until smooth and glossy.
- Taste and adjust: add more hoisin to thicken or a splash of water to thin. Add more sugar if desired.
- Cover the bowl with plastic wrap or a lid and refrigerate for 1 to 2 hours to let flavors meld.
Serving
- When ready to serve, transfer the sauce to a small saucepan.
- Warm gently over medium-low heat for 2 to 4 minutes, stirring once or twice, until warmed through. Do not boil.
- Serve immediately in a shallow dipping bowl.