Rice-Vinegar Dipping Sauce
This sauce is perfect with our Shrimp, Pork, and Sugar Snap Spring Rolls.
- Yield: Makes 1/2 cup
Photography: EARL CARTER
Source: Martha Stewart Living, September 2008
- 1/2 cup unseasoned rice-wine vinegar
- 1 small green chile, such as serrano, seeded and thinly sliced
Combine vinegar and chile in a small bowl. Let stand at room temperature at least 1 hour before serving (or for up to 2 hours).