My fusion spring roll recipe is incomplete without my go-to complementary sweet and spicy dipping sauce. Unlike the traditional chutneys commonly found on Ramadan tables or served with savoury dishes, this sauce adds a delightful umami-rich layer that perfectly enhances the Indo-Chinese flavours of the spring rolls. You can also use it in stir-fries or as a sushi dipping sauce.
By: Zainab Dokrat (@SpicyFusionKitchen)
INGREDIENTS
2 Tbsp Oil
1 tsp Crushed Garlic or Garlic Powder 1⁄2 tsp Grated Ginger or Ginger Powder 1⁄2 Cup Soy Sauce
1 Tbsp Honey
1 tsp Siracha Sauce
1⁄2 tsp Chili Flakes
1 tsp Vinegar
2 – 3 Chopped Spring Onions
1 Tbsp Sesame Seeds
METHOD
- Heat the oil in a saucepan at medium temperature before adding the crushed garlic and ginger.
- Sauté for 1 – 2 minutes before adding in the soy sauce, honey, sriracha sauce, chilli flakes and vinegar,
- Allow it to simmer for 2 – 3 minutes before removing it from the heat and letting the sauce cool.
- Mix in your chopped spring onions and sesame seeds before pouring the sauce into a serving bowl.
- Serve at room temperature with your fried spring rolls. It can also be used in stir-fries or as a sushi dipping sauce.
Natasha Syed is the dynamic Editor-in-Chief of British Muslim Magazine, the UK’s premium Travel & Lifestyle publication catering to Muslim audiences. With a passion for storytelling and a keen eye for celebrating diverse cultures, she leads the magazine in curating inspiring content that bridges heritage, modern luxury, and faith-driven experiences.
Under her leadership, British Muslim Magazine continues to set the standard for authentic, and engaging trusted narratives, making it the go-to source for Muslim traveler's and lifestyle enthusiasts across the UK and beyond.
