Combine cornstarch and water in a small bowl. Set aside.
Whisk all the sauce ingredients in a pot. Bring it to a boil over medium heat. When the sugar has dissolved do a taste test. Adjust salt/vinegar/sugar/pepper flakes based on preference.
Stir cornstarch slurry. Add to the pot and cook until the sauce is thickened. Let it cool completely then transfer to a jar or serving bowl. Serve with lumpia and enjoy!
Notes
Vinegar options - distilled vinegar, white wine vinegar, coconut vinegar, and rice vinegar (I recommend the manuka brand).
Worcestershire sauce - can be substituted with oyster sauce if not available
Storage and Shelf-life - the unused sauce should always be placed in the fridge in an airtight container. It can last for up to 2 months if stored properly in an airtight container and placed in the fridge. To extend the shelf-life of the sauce, don’t dip any food directly into the container jar. Using a serving spoon, scoop just enough of the sauce into a serving bowl to serve with the food. Store leftover sauce and unused sauce in separate containers.
Note that this is a small serving recipe. Double the recipe as needed.
Course :Appetizer
Cuisine :Filipino
Keyword :lumpia dipping sauce, sweet and sour dipping sauce