I’ve got the ultimate peanut sauce recipe to pair with your rice paper spring rolls. It’s creamy and balanced with a rich, nutty flavor and a hint of sweetness, then topped with crunchy roasted peanuts for added texture. Take your spring rolls to the next level with this delicious dip!
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Why this recipe works
- It’s easy to make and takes just 5 minutes.
- It’s flavorful and easy to adjust to your liking.
- It pairs perfectly with fresh, homemade spring rolls.
- It tastes so much better than bottled sauces, with no added preservatives.
Ingredients & notes
Peanut Butter - Use creamy peanut butter for best results.
Hoisin Sauce - You can get this at your local Asian store.
Water - Can be replaced with coconut water, or water from the boiled pork/shrimp.
Lime - Brightens up the dip (feel free to substitute white vinegar).
Instructions
Add the hot water to the peanut and stir until the peanut butter melts. Add the hoisin sauce, sugar and lime juice and stir until well combined.
Top with roasted crushed peanuts.
Pro Tips
- It’s important to use creamy peanut butter. Using chunky peanut butter won’t mix well and the sauce will be clumpy and not creamy!
- If you like the sauce thinner, add more water to get the desired consistency.
- The sauce keeps well for up to two days in the fridge, stored in an airtight container.
- Use the peanut sauce with your favorite Vietnamese spring rolls or chicken satay skewers.
Frequently asked questions
Depends on what sauce you like. Nuoc mam cham is a fish sauce dip made of fish sauce, water, lime, sugar, and garlic.
While peanut sauce is made of peanut butter, hoisin, water, lime, sugar, crushed peanuts.
To make it spicy, you can add one of my favorites, garlic chili sauce or sriracha.
Most common are fresh Vietnamese spring rolls, tofu spring rolls, chicken satay skewers, but it is also tasty with vegetables sticks like carrots, celery, bell peppers. You can even thin out the sauce to add to soba noodles or salads.
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Peanut Dipping Sauce for Spring Rolls
Ingredients
- ½ cup creamy peanut butter
- ½ cup hoisin sauce
- ¼ cup hot water
- 1 teaspoon sugar
- 1 teaspoon lime juice about ½ lime
- crushed roasted peanuts for topping
Instructions
- Add the hot water to the peanut and stir until the peanut butter melts.
- Add the hoisin sauce, sugar and lime juice and stir until well combined. Top with roasted crushed peanuts.
Notes
- It’s important to use creamy peanut butter. Using chunky peanut butter won’t mix well and the sauce will be clumpy and not creamy.
- Use the peanut sauce with your favorite Vietnamese spring rolls or chicken satay skewers.
- If you like the sauce thinner, add more water to get the desired consistency.
- The sauce keeps well for up to two days in the fridge, stored in an airtight container.
Julienne
I enjoyed your recipe very much
Kaylie
Glad you enjoyed it!