Name: Thai Spring Roll Dipping Sauce Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 cup water; ¼ cup rice vinegar; ½ cup sugar; ½ tsp salt; 1 Thai chili (finely sliced); crushed roasted peanuts (add to taste); grated carrot (add to taste)

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This traditional Thai spring roll dipping sauce recipe is slightly sweet and tangy, with customizable spice, exactly like the ones served in Thailand. It’s really easy to make with simple pantry staples like vinegar and sugar, and tastes so much better than any store-bought sauce!

A hand dipping a crispy spring roll into Thai dipping sauce for spring rolls with chopped peanuts, shredded carrot, and sliced chili.

Tip: Serve this sauce with my vegetable spring rolls or Thai egg rolls.

Nam jim po piah

Nam jim po piah is the Thai dipping sauce served with crispy spring rolls. It’s clear and slightly sticky, with a sweet-sour-salty balance and optional heat from chilies. We like to add crushed peanuts for a bit of extra flavor.

About this recipe

This dipping sauce takes less than 10 minutes and can be made while your spring rolls or appetizers are frying.

Everything is gently warmed in a small saucepan to dissolve the sugar and bring out the flavors, so no blender or cornstarch is needed.

If you usually go for peanut sauce or Thai sweet chili, you’ll love this sweet-and-sour version (It’s what we actually serve in Thailand!). I’ve made it countless times in Thai restaurants and at home, and I hope it becomes one of your go-to sauces too.

Close-up of crispy fried spring rolls on a plate with one cut open to show the savory pork and vegetable filling, served with a Thai dipping sauce on the side.

Ingredient notes & substitutes

You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!

Rice vinegar – Adds the essential tang. White vinegar works, but rice vinegar gives a milder, more balanced sourness.
Water – Used to dilute the vinegar and sugar for a pourable, well-balanced consistency.
Sugar – Sweetens the sauce to balance the vinegar.
Salt – Brings out all the other flavors without overpowering the sweet-and-sour profile.
Fresh chili peppers – Add optional heat; use Thai chilies for an authentic kick or milder ones for less spice.
Crushed peanuts – Give the sauce crunch and nuttiness. Roasted peanuts are best for flavor.
Carrot – Thinly shredded carrot adds color and a subtle crunch; optional but traditional in Thai versions.

Tip: Everyone makes this sauce a little differently. For more heat, you can bruise the chilies or use Thai bird’s eye chilies instead of mild ones. Want it sweeter? Add a touch more sugar or reduce the vinegar a little.

How to make Thai dipping sauce for spring rolls

Step 1: Add water, rice vinegar, sugar, and salt to a small saucepan. Bring to a gentle boil over medium heat, stirring until the sugar completely dissolves.

Thai sweet and sour dipping sauce boiling in a white pot until slightly thickened.

Step 2: Let the mixture simmer for about 5–7 minutes until it slightly thickens. Remove from heat and let it cool for a few minutes. Stir in the finely sliced chili, then add grated carrot and crushed peanuts just before serving. Enjoy!

Chopped red chilies mixed with sugar, salt, water, and vinegar in a pot.

Make ahead and storage

You can prep this sauce a few days in advance and keep it in a glass jar in the fridge. It stays good for up to 1–2 weeks, and the flavor gets even better after a day or two once the chilies infuse.

Just keep the peanuts and grated carrot out until serving!

More Thai dipping sauces to try

That’s all you need to make a truly authentic Thai spring roll sauce. If you liked this, leave a comment and rating, and follow me on Facebook, Instagram, and Pinterest for more!