This is a sauce served in many Korean restaurants with scallion pancakes. But
it works equally well for any kind of egg or spring roll, and best of all if you
serve the spring rolls on top of some baby lettuce.
3 tablespoons seasoned rice wine vinegar
3 tablespoons light soy sauce
1 clove garlic, mashed
1 teaspoon cayenne pepper, ground
Mix it up.
Dip and drizzle.
It's spicy! If you want it less so, decrease
the amount of cayenne pepper.