Sweet sauce for spring rolls

Combine sugar, soy sauce, and broth in a medium saucepan over medium heat, stirring until the sugar dissolves completely.

Add the crushed garlic clove to the saucepan and stir to combine.

In a small bowl, whisk together corn starch and cold water until smooth to create a slurry with no lumps.

Pour the corn starch slurry into the saucepan while stirring continuously to prevent lumps from forming.

Bring the sauce to a gentle simmer, stirring frequently, until it thickens and becomes translucent.

Season with salt and taste, adjusting as needed for flavor balance.

Remove from heat and allow the sauce to cool slightly before serving alongside spring rolls.