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Peanut Dipping Sauce for Spring Rolls

Peanut Dipping Sauce for Spring Rolls

Creamy peanut dipping sauce for spring rolls — smooth, dippable, with hoisin and lime.
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Course: Condiment
Cuisine: Vietnamese
Ingredients Method

Ingredients
  

  • 1/2 cup creamy peanut butter (conventional creamy gives the smoothest, most predictable result)
  • 2 tbsp hoisin sauce
  • 1 tbsp lime juice, plus more to taste
  • 1 tsp sugar (optional; some peanut butters are already sweet)
  • 1 clove garlic, finely minced or grated
  • 1/2 tsp chili garlic sauce or sliced Thai chile (optional, to taste)
  • 6 tbsp warm water, added gradually
  • 2 tbsp crushed roasted peanuts, for topping

Method
 

  1. Whisk the peanut butter, hoisin, lime juice, sugar (if using), garlic, and chili sauce in a bowl.
  2. Add warm water 1 tablespoon at a time , whisking until smooth after each addition. The sauce will seize and look lumpy at first — keep whisking, it smooths out. Stop when it reaches a thick-but-pourable, heavy-cream-like consistency that coats the back of a spoon.
  3. Taste and adjust: more lime for brightness, more hoisin for savory depth, more chile for heat. If it thickens as it sits (it will), whisk in warm water a teaspoon at a time to loosen.
  4. Transfer to a serving bowl and top with crushed peanuts. Serve at room temperature.