Ingredients for Vietnamese Peanut Sauce Dipping Sauce For Fresh Spring Rolls
- Roasted Peanuts
- Peanut Oil
- Garlic Cloves
- 1 tablespoon chili garlic paste
- Chicken Broth
- 1 tablespoon tomato paste
- ¼ cup granulated sugar
- ½ cup creamy peanut butter
- ¼ cup hoisin sauce (Kame or Premier Japan for gluten-free)
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How to Make Vietnamese Peanut Sauce Dipping Sauce For Fresh Spring Rolls
- Heat 1 tablespoon of oil in a small saucepan over medium heat. Add 2 cloves minced garlic and 1 tablespoon chili paste.
- Sauté for 2-3 minutes, or until garlic is fragrant and golden brown. Be careful not to burn the garlic.
- Stir in 1 tablespoon of tomato paste and cook for another minute.
- Add ½ cup chicken or vegetable broth, ¼ cup granulated sugar, ½ cup creamy peanut butter, and ¼ cup hoisin sauce. Whisk vigorously until the peanut butter is completely smooth and the sauce is well combined.
- Bring the mixture to a boil, then reduce heat to low and simmer for 3 minutes, stirring occasionally. The sauce will thicken slightly as it simmers.
- Remove from heat and garnish with 2 tablespoons of chopped roasted peanuts before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
20g
Fat
8g
Carbs
3g