Creamy Peanut Sauce for Spring Rolls
The beauty of a peanut dipping sauce for spring rolls is that it’s versatile—it pairs perfectly with both classic Vietnamese-style rolls and more modern variations filled with shrimp, tofu, or crisp veggies.
Equipment
- Mixing Bowl
- Whisk or fork
- Measuring spoons & cups
- Knife & cutting board
- Small Saucepan (Optional)
- Serving bowls
Ingredients
- Peanut butter – ½ cup creamy works best
- Soy sauce – 3 tablespoons
- Lime juice – 2 tablespoons freshly squeezed
- Honey or maple syrup – 1–2 tablespoons
- Garlic – 1 clove minced
- Ginger – 1 teaspoon freshly grated
- Sriracha or chili paste – ½ teaspoon adjust to taste
- Warm water – 3–4 tablespoons to thin the sauce as needed
Instructions
Make the Peanut Sauce
- Add peanut butter to a bowl – Use creamy for smooth dipping.
- Pour in soy sauce, lime juice, and honey/maple syrup – Stir gently to combine.
- Add minced garlic, grated ginger, and sriracha – Adjust chili to your preferred heat level.
- Thin with warm water – Start with 3 tablespoons and whisk until smooth. Add more if you want a thinner consistency.
- Pro tip: Whisk continuously as you add water to prevent lumps and get that perfectly silky texture. Taste and adjust—more lime for tang, more honey for sweetness.
Serve and Enjoy
- Plate your spring rolls – Arrange neatly on a serving platter.
- Pour peanut sauce into a small bowl – Place it alongside the rolls for dipping.
- Dig in! – Grab a roll, dip generously, and savor every bite.
- Pro tip: Leftover peanut sauce keeps well in the fridge for up to a week. Give it a quick whisk before serving again.
Notes
Nutritional Value (Approximate, per serving)
- Calories: 140–160 kcal
- Protein: 5 g
- Carbohydrates: 8–10 g
- Fat: 11–13 g
- Saturated Fat: 2 g
- Fiber: 2 g
- Sugar: 4–5 g
- Sodium: 300–350 mg