This dipping sauce works great with Thai Spring Rolls.  Also works great as a dipping sauce for chicken fingers, dumplings or even egg rolls.

Ingredients: 1/4 cup of white vinegar, 1/4 cup of water, 1/2 cup of white sugar, pinch of salt, 1 red chili that has been minced, 1 tbsp of corn starch mixed well with 1/4 cup of water (no clumps). 

In a saucepan over medium heat, add everything but the cornstarch & water mixture. Bring to a boil.  Whisk cornstarch mixture in. Lower the heat and let the sauce thicken, which may take few minutes.  Transfer to a bowl.