So You Want to Make Peanut Sauce for Spring Rolls, huh?
Certain things just taste better when you’ve made ’em yourself. Like peanut sauce. Honestly, years ago, I tried store-bought and thought, OK, this is fine… but then a friend showed me the real stuff at a noisy potluck and now there’s no going back. (I still get peanut butter on my elbow every time I prep it, though. Occupational hazard, right?) My little brother used to dip everything in this sauce—rice rolls, fish sticks, carrot sticks—heck, once he dunked a pancake and said it wasn’t half bad. So, all that to say: this is a recipe that’s been lived in. Let’s get a little saucy.
Why You’ll Love This Peanut Sauce
I make this when I can’t face another sad salad dressing, or when I need to coax my kids (and occasionally my grown-up friends) to actually eat their veggies. My family goes a bit wild for this sauce—especially after I’ve added a pinch more garlic than I should; it sneaks up on you in the best way! If you ever tried blending everything too hot, like I did once, and ended up with a strange separation situation: don’t worry, just whisk again and pretend it was always like this. (And no, I’ve never made it exactly the same way twice, but that’s kind of the joy.)
Gather These Ingredients (And a Few Swaps)
- 1/3 cup creamy peanut butter (I know everyone loves fancy brands, but whatever’s in the cupboard works. Grandma swore by that bright orange jar, personally I just grab whatever’s on sale)
- 1 tablespoon soy sauce (or tamari if you need it gluten-free, or fish sauce for a weirdly addictive twist—I swear it works!)
- 1 tablespoon hoisin sauce (if I’m out, sometimes I’ll just add a bit more brown sugar and a little sriracha, not perfect but it does the trick)
- 1-2 cloves garlic, minced (or a teaspoon of garlic powder if you already cleaned the grater and refuse to bring it back out, which honestly, same)
- 1 teaspoon brown sugar (white sugar’s okay, I guess, but the depth from brown sugar is just, well, warmer)
- Juice of 1 lime (but a big splash of bottled stuff in a pinch makes do)
- 1/2 teaspoon sesame oil (if you’re not big on sesame, just skip it, or use neutral oil)
- Hot water, enough to thin (start with 2-3 tablespoons, then go with your gut—or until it pours off a spoon, basically)
- Chili flakes or sriracha to taste (when I’m feeling spicy I just let loose, but maybe try a pinch first)
How I Throw It Together
- Add peanut butter, soy sauce, hoisin, garlic, brown sugar, lime juice, and sesame oil into a mixing bowl. Don’t overthink the order. This is where I usually sneak a taste—just to check the balance (sometimes I add a pinch more sugar if I’m feeling saucy. Pun intended).
- Glug in 2-3 tablespoons of hot water, then start whisking. It’ll look a bit—how do I put this—kind of odd and lumpy at first. Don’t panic. Just keep whisking, it smoothes out. If it stays thick like cement, add a splash of water at a time until you get…well…a sauce. Not a paste. (There’s a subtle difference, but you’ll feel it!)
- Taste it. Want more heat? Squeeze in a dot of sriracha or toss in chili flakes. If it’s too bold, add a drop of honey or more lime. You’re the boss, applesauce.
Notes from the Peanut Gallery (mostly me)
- If you somehow forget the lime, the sauce’s just fine, but lacking a bit of zing. But sometimes… actually, I find it works better if I double up on lime and cut back on sugar so it really snaps.
- This sauce gets thicker as it sits, especially if you put it in the fridge. Just stir in a tad more hot water.
- I once tried chunky peanut butter—honestly? I’m still on the fence. It’s got more bite, sure, but sometimes feels like too much when your rolls are already loaded.
Messing Around: Variations I’ve Tried
- For a Thai-ish vibe, add a pinch of red curry paste. I did this at a friend’s brunch and folks were Not Mad.
- No hoisin around? I’ve subbed in plum sauce or even ketchup (I know, I know, desperate times!), but it’s not the same. Stick with hoisin if you can.
- I once chucked in a spoonful of coconut milk thinking it’d be silky—honestly, it got a bit weird. Didn’t thicken right. Wouldn’t do it again, but you get points for bravery?
What You’ll Need (And Maybe Don’t)
- A mixing bowl (I use the one with a spout, but any old bowl is fine—actually, once I used a big mug. Worked. Sort of.)
- A whisk or sturdy fork (My favorite whisk is missing a few loops, but it’s still in the game. Fork works fine if you don’t mind a little extra muscle.)
How Long Will This Last? (In Theory)
Fridge life is a few days, maybe four if you’re lucky. Just throw it in a jar with a lid (or, honestly, plastic wrap and hope for the best). But in my house, it never lasts more than a day—everybody keeps ‘tasting’ it with a spoon.
How We Serve It
Of course it’s for spring rolls, but last week I drizzled leftover sauce over steamed broccoli and it was a minor revelation. Sometimes I set out a bowl with cut veggies at family BBQs and people act like I invented fire. My mother insists on putting out fancy Chinese porcelain spoons for dipping, but I’m all for finger food and less dishes.
The Sagest Pro Tips (Mostly Learned the Hard Way)
- If you try using cold water to thin the sauce—don’t. I did, got clumps. Warm water is your friend.
- I once rushed the whisking step and it all separated. Just breathe, give it another solid whisk. Don’t be me—that batch was not a looker.
Frequently Asked (Sometimes Funny) Questions
- Can I use almond butter instead of peanut butter? Yup, it’ll be smoother if you pick the creamy stuff, but it’s a tad less nutty. My cousin loves it though!
- Is this vegan? With tamari/soy and skipping fish sauce, absolutely. But double-check your hoisin if you care, some are sneaky.
- It’s too thick! Did I goof? Naaah, just stir in more hot water. Actually, some prefer it thick—it’s a spectrum, honestly.
- Can I freeze this? Tried it once, sauce went grainy—wouldn’t recommend. Just whip up a new batch next time.
- What else can I dip? Oof, where to start—noodles, dumplings, grilled chicken, even roasted sweet potatoes. The world’s your oyster (wait, don’t dip actual oysters… or maybe? Actually, nah, don’t).
Anyway, there you have it. A peanut sauce for spring rolls recipe with the kind of personality usually reserved for small dogs or reality TV. Try it out, tweak it, and, if you drop the peanut butter jar on the floor, know that you’re in good company. Cheers!
Ingredients
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1-2 teaspoons sriracha or chili garlic sauce (optional, for heat)
- 1/2 cup warm water (as needed for consistency)
- 1 clove garlic, minced
Instructions
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1In a medium mixing bowl, add the peanut butter, soy sauce, hoisin sauce, rice vinegar, and maple syrup or honey.
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2Stir in the minced garlic and sriracha or chili garlic sauce, if using, for desired heat.
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3Gradually whisk in the warm water, a little at a time, until the sauce achieves a smooth and pourable consistency.
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4Taste the sauce and adjust seasonings as needed, adding more soy sauce for saltiness, sweetness, or heat if desired.
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5Transfer to a serving bowl and serve immediately with fresh spring rolls. Store leftovers covered in the refrigerator for up to 5 days.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
120 caloriescal
Protein:
4gg
Fat:
8gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
8gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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