Ingredients
- ½ cup rice wine vinegar
- ¼ cup hoisin sauce (soybean and garlic sauce found in the oriental food section of most grocery stores)
- 1 tablespoon dark toasted sesame oil
- 1 teaspoon fish sauce (may need to go to an oriental market for this one)
- 2 tablespoons lime juice
Instructions
Whisk together and serve in dipping bowl, or under egg rolls.
Variation
Add 1 cup of Hudson's famous Tomatillo White Chocolate Sauce when creating the Texas Bandera Smoked Quail Egg Roll.
© Cooking Fearlessly - Recipes and Other Adventures from Hudson's on the Bend
By Jeff Blank, Jay Moore, with Deborah Harter
Photographs by Laurie Smith