Fish sauce. Love it or hate it? Salty, funky, rich, and lovely, fermented fish sauce is a cornerstone of several southeast Asian cuisines, namely Vietnamese and Thai, both of which feature salad rolls (aka summer rolls) of various types, usually filled with fresh herbs, rice noodles, and some type of protein. Americanized versions usually serve these rolls with a sugary peanut sauce (not that that bothers me…it’s peanuts, baby!) but simpler than that is a seasoned fish sauce for dipping. I’ve taken most of the effort out of salad rolls here by skipping ahead to making chips out of the ricepaper wrappers. Totally brilliant and delicious!