Vietnamese Peanut Dipping Sauce for Spring Rolls (Tương Chấm Gỏi Cuốn)
Classic creamy Vietnamese peanut sauce for fresh spring rolls and summer rolls.
- 1 tablespoon neutral oil
- 1 tablespoon minced fresh garlic
- 1 cup water or low-sodium chicken stock
- ¼ cup hoisin sauce
- ½ cup sweetened creamy peanut butter
- ½ cup coarsely chopped unsalted toasted peanuts (optional)
- Sriracha chili sauce (optional)
- In a small pot, heat oil on medium-high. Add garlic and sauté until fragrant (about 20 seconds).
- Add water or low-sodium stock and peanut butter. Whisk until smooth. Mix in hoisin sauce. Simmer on low for about one minute or until the mixture begins to bubble. Remove from heat. If too thick, whisk in a little bit more water/stock. If too thin, let it simmer a little longer for some moisture to evaporate. Keep in mind that the sauce will thicken as it cools.
- Transfer to individual sauce bowls, top with a sprinkle of toasted peanuts (optional) and a drizzle of Sriracha chili sauce (optional). Serve with spring/summer rolls.
Components 1 tablespoon neutral oil 1 tablespoon minced fresh garlic 1 cup water or low-sodium chicken stock ¼ cup hoisin sauce ½ cup sweetened creamy peanut butter ½ cup coarsely chopped unsalted toasted peanuts (optional) Sriracha chili sauce (optional) Method In a small pot, heat oil on medium-high. Add garlic and sauté until fragrant (about 20 seconds).
Add water or low-sodium stock and peanut butter. Simmer on low for about one minute or until the mixture begins to bubble.
If too thick, whisk in a little bit more water/stock. If too thin, let it simmer a little longer for some moisture to evaporate.
Keep in mind that the sauce will thicken as it cools. Transfer to individual sauce bowls, top with a sprinkle of toasted peanuts (optional) and a drizzle of Sriracha chili sauce (optional).
