Peanut Butter Sauce For Spring Rolls

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Get the best Peanut Butter Sauce For Spring Rolls recipe. Try this easy Peanut Butter Sauce For Spring Rolls recipe at home and surprise your family and friends. I created this peanut butter sauce for spring rolls to go with my Sweet & Sour Chicken Spring Rolls. It’s so versatile, you can use it on other spring rolls like shrimp or pork, or use it in other recipes! I love peanut sauce for spring rolls.

It’s my favourite vegan sauce for spring rolls. Spring rolls are Vietnamese street food. Vietnamese food is pretty weird, but if you take spring rolls, you’ve got this savoury and spicy salad filled with a variety of vegetables and tofu (vegan or otherwise). asian peanut butter sauce  is one of the most simple and tasty dips you can make, it goes great with carrots, celery or even fresh fruit like

bananas. It’s a creamy and sweet Vietnamese peanut sauce that goes great with almost anything, especially spring rolls. You’re probably wondering why I’m talking so much about spring rolls…  Peanut butter is a staple in most kitchens and healthy pantry boxes. But, have you ever wondered if peanut sauce has health benefits? Since I’m always looking to be healthier, thinner, and younger — I wanted to find out.

Peanut Butter Sauce For Spring Rolls

I make a peanut butter sauce for spring rolls that is so good I wanted to share it with you here. I like the sauce so much, I use it on pasta and spaghetti squash, too. It’s easy to make and super delicious! If you’re into Asian cooking, spring rolls are a nice light treat. Don’t go to a store and get those frozen spring rolls off the shelf because they aren’t worth it. Make your own like this peanut butter sauce recipe.

Ingredients

for 8 servings

SPRING ROLLS

  • warm water
  • 8 rice paper wrappers
  • 1 cup white mushroom(75 g), sliced
  • 2 medium carrots, sliced
  • ½ english cucumber, sliced
  • 1 cup red cabbage(100 g), sliced
  • ½ yellow bell pepper, sliced

PEANUT SAUCE

  • ¼ cup natural peanut butter(60 g)
  • ½ teaspoon ginger, minced, optional
  • 2 tablespoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons maple syrup
  • 1 pinch red pepper flakes

Preparation

  1. Fill a medium shallow bowl with warm water and set near your work station.
  2. Dip a rice paper wrapper in the warm water for a few seconds, submerging completely. Remove and lay flat on a smooth, clean surface, such as a plate.
  3. Add your desired combination of sliced mushrooms, sliced carrots, sliced cucumber, sliced cabbage, and sliced bell pepper to the middle of the wrapper. Be careful not to overfill, or rolling it will become difficult.
  4. Working quickly, before the rice paper dries out, fold both sides of the rice paper over the vegetables to secure.
  5. Lift the bottom edge of the rice paper and carefully fold it over the top of the vegetables, tucking it under on the other side, then gently roll until the vegetables are completely covered and the top edge of the wrapper adheres to the spring roll.
  6. Set the spring roll aside and cover with a damp paper towel to keep fresh while you repeat with the remaining ingredients. Once you’ve finished making the spring rolls, chill in the fridge while you make the sauce.
  7. Make the Peanut Sauce: Add the peanut butter, ginger (if using), sesame oil, rice wine vinegar, soy sauce, and maple syrup to a small bowl. Whisk until combined.
  8. Transfer the sauce to a small serving bowl and sprinkle with red pepper flakes.
  9. Serve the chilled spring rolls with the sauce.
  10. Enjoy!

VEGETABLE SPRING ROLLS WITH PEANUT SAUCE

  • yield: 8 SERVINGS
  • prep time: 30 MINUTES
  • total time: 30 MINUTES

Simple, healthy and fresh with the creamiest peanut sauce ever. Prep ahead of time and use up lingering veggies!

INGREDIENTS:

  • 8 to 10 (10-inch) rice paper wrappers
  • 5 green leaf lettuce leaves, torn into large pieces
  • 1 cup fresh basil leaves
  • 3/4 cup fresh mint leaves
  • 3/4 cup chopped fresh cilantro leaves
  • 1 cup matchstick carrots
  • 1 cup shredded purple cabbage
  • 1 red bell pepper, thinly sliced
  • 1/2 English cucumber, seeded and cut into long matchsticks
  • 1 avocado, halved, peeled, seeded and thinly sliced
  • Kosher salt and freshly ground black pepper, to taste

FOR THE PEANUT SAUCE

  • 1/4 cup creamy peanut butter
  • 4 teaspoons reduced sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons brown sugar
  • 1 teaspoon chili garlic sauce, or more, to taste
  • 1 teaspoon freshly grated ginger

DIRECTIONS:

  1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
  2. Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface. Place lettuce, basil, mint and cilantro in the center of each wrapper; top with carrots, cabbage, bell pepper, cucumber and avocado; season with salt and pepper, to taste.
  3. Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling.
  4. Serve immediately with peanut sauce.

ASIAN PEANUT BUTTER SAUCE

Here’s a recipe for an Asian-inspired peanut butter sauce that you can use to drizzle over dishes you want to bring more flavor and richness to. My favorite is using it with noodles of all kinds; so I’ll show you some ideas for different types of noodles, soups, and main dishes you can use this delicious peanut butter sauce with. I love to use this peanut butter sauce for lettuce wraps, as a dip for wonton chips, as a stir fry / noodle topping, or just about anything else you can think of. Seriously, you need to try it!

Spring Rolls with Asian-Inspired Peanut Butter Sauce

I had my first spring roll almost 10 years ago and still love the crunch of fresh vegetables and herbs paired with a peanut dipping sauce. 

This is a fun dish to serve when having a couple of friends over for dinner. There’s very little cooking (none if you buy pre-cooked shrimp). Just some fancy chopping and stirring up a bit of sauce. If you happen to have vegetarian or vegan friends, add a couple more vegetables, like bean sprouts and red cabbage, and they can make their spring rolls without any shrimp.

  • Yield:8 spring rolls; serves 2-4
  • Prep Time:30 minutes
  • Cook Time:None
  • Total Time:30 minutes

INGREDIENTS

  • For the Asian-Inspired Peanut Butter Sauce: 
  • 1/3 cup Peanut Butter & Co. Old Fashioned Crunchy
  • 3 tbsp. water 
  • 2 tbsp. honey 
  • 1/2 of a small lime, juiced 
  • 1 tbsp. gluten-free soy sauce 
  • 1 tsp. rice wine vinegar 
  • 1 tsp. freshly minced ginger 
  • 1/4 tsp. crushed red pepper flakes 
  • For the Spring Rolls: 
  • 8 pieces of round rice paper 
  • 16 (21-25 or 16-20 count) cooked shrimp 
  • 1 cup shredded carrot 
  • 1 cup sliced cucumber, peeled and seeded 
  • 1 cup shredded napa cabbage 
  • 16 basil leaves, julienned 
  • 3-4 stalks of cilantro, leaves picked 

DIRECTIONS

  1. Make the Asian-Inspired Peanut Butter Sauce. Stir together Peanut Butter & Co. Old Fashioned Crunchy, water, honey, lime juice, rice wine vinegar, ginger, and crushed red pepper flakes until combined. Serve at room temperature. 
  2. Make the Spring Rolls. Fill a bowl large enough to dip a piece of rice paper into with warm water. Soften according to the directions on the package. 
  3. Put two pieces of shrimp and your choice of vegetables in the center of a piece of softened rice paper. Roll like a burrito. 
  4. Dip into peanut butter sauce and enjoy! 

VIETNAMESE PEANUT SAUCE

Vietnamese peanut sauce is one of my favorite dishes. It’s quite simple to make and it’s one of many recipes that call for rice noodles in Vietnamese cuisine. I love the way the taste, smell, and texture of tapioca flour (also known as tapioca starch) compliments the juicy and flavorful meat mixture incorporated into Spring Rolls. Another great thing about this recipe is the crunchy and irresistible peanut sauce. Who doesn’t want to dip bread, chips, cheeses, veggies, chicken, or whatever you prefer into a warm and spicy peanut sauce while having an enjoyable conversation with friends?

I’m so pumped to share my shrimp spring rolls with ginger peanut sauce!

These fresh spring rolls are filled with crispy vegetables, creamy avocado and juicy shrimp, and served with the best ever peanut sauce made with fresh ginger, brown sugar and lime.

Overhead shot of Shrimp & Vegetable Spring Rolls with Ginger Peanut Sauce.

how to make shrimp spring rolls with ginger peanut sauce

Spring Rolls:

  • Cooked shrimp: You can purchase frozen cooked shrimp and let it thaw in the refrigerator or buy cooked shrimp from the seafood counter at your supermarket.
  • Carrot: Chop your own carrots or use a bag of the matchstick carrots to keep things simple.
  • Cucumber: Slice them into little matchsticks (julienne) so they match up with the size of the carrots (pun intended).
  • Bell pepper: Slice up whatever color bell peppers you have on hand.
  • Cabbage: Thinly slice red cabbage or purchase a bag of the shredded purple cabbage.
  • Avocado: Avocado adds creamy richness to the spring rolls. It just needs to be peeled, pitted and sliced.
  • Cilantro: Adds freshness and that classic cilantro flavor.
  • Lime: Adds a bright freshness plus acidity. Don’t skip it!
  • Spring roll wrappers: Also called rice paper.

Peanut Sauce:

  • Peanut butter: Creamy peanut butter is the base of the sauce.
  • Brown sugar: Adds sweetness and balances the sauce.
  • Soy sauce: Classic umami and soy flavor, plus adds saltiness.
  • Toasted sesame oil: I can’t live without it! But a little goes a long way.
  • Lime: More acidity and brightness!
  • Chili garlic sauce: Adds a ton of flavor, and heat!
  • Ginger: Freshly minced – you can’t beat it.
Overhead shot of crispy fresh vegetables prepared and ready to go into the rolls on a white plate.

step-by-step instructions

  1. Prepare rice paper wrappers by pouring warm water into a shallow 9-inch pan.
  2. Working with one at a time, dip the rice paper wrapper into the water for 45-60 seconds, until it is soft but pliable. Immediately remove it from the water and place on a flat surface. Pat slightly dry.
  3. Stack shrimp and vegetables in the center of the rice paper.
  4. Tightly roll up the rice paper, tucking in the fillings. Repeat process until vegetables are used up.
  5. Whisk together peanut butter, brown sugar, soy sauce, sesame oil, lime zest and juice, Sriracha, ginger and a splash of hot water.
Wrapped spring rolls on a white marble board.

recipe substitutions and alterations

  • Instead of shrimp: To make them vegetarian, skip the shrimp. You can also used cooked crab or salmon.
  • For the veggies: Use any combination of your favorite fresh veggies. Just thinly slice them so they fit nicely inside of the spring roll wrappers. Use a variety of color!
  • For the sauce: If you don’t want to make your own, you can purchase peanut sauce to dip the spring rolls in.
  • If you don’t like cilantro: Skip it!
Side shot of finished Shrimp & Vegetable Spring Rolls with Ginger Peanut Sauce

nutrition considerations

  • To make them gluten free: Use gluten free tamari or coconut aminos instead of soy sauce. Be sure all packaged ingredients are gluten free.
  • To make them dairy free: This recipe does not contain dairy.
  • To make them vegetarian: Skip the shrimp and use more veggies.
  • To make them vegan: Skip the shrimp and use more veggies.
  • To make them nut free: This recipe does not contain nuts. Be sure all packaged ingredients are nut free.
  • To make them egg free: This recipe does not contain eggs. Be sure all packaged ingredients are egg free.

VIETNAMESE PEANUT SAUCE

Vietnamese peanut sauce is my favorite dip! Yes I do like how everyone loves this sauce and I think you’re gonna love it too. Just in case you are new here, let’s get know each other again. If you don’t regularly eat Vietnamese food, you might not be familiar with this sauce, which is called “Tahini” in English. Most people I have met who live in Vietnam have told me that they use this every day as a dip for bread or vegetables. And it is pretty good.

Vietnamese peanut sauce is the perfect pairing for Vietnamese spring rolls, chicken satay, or even as a salad dressing. The creamy umami-flavored Vietnamese peanut dipping sauce recipe is savory, filled with garlic, and finger-licking good.

A small jar of Vietnamese peanut sauce with a little serving sppon.

Vietnamese peanut dipping sauce is one of my all-time favorite sauces and is incredibly versatile. This creamy, savory, umami flavored peanut sauce pairs wonderfully with goi cuon (Vietnamese spring rolls), nem nuong (grilled pork spring rolls), chicken satay, chicken wings, or if thinned out as a salad dressing!

This Vietnamese peanut sauce recipe is made with creamy peanut butter, freshly sauteed garlic, hoisin sauce, and nuoc cham (Vietnamese dipping sauce). Once you taste this Vietnamese peanut sauce you’ll never need another peanut sauce recipe ever again. It’s that good.

Vietnamese peanut sauce on a tray surrounded by gui cuon spring rolls.

❤️ WHY YOU’LL LOVE THIS RECIPE

  • You can make this easy Vietnamese peanut sauce recipe with only a handful of ingredients in less than 10 minutes!
  • This peanut sauce pairs deliciously with Vietnamese spring rolls.
  • This Vietnamese peanut dipping sauce recipe provides step-by-step instructions with tips and tricks and FAQ sections.
A small ramekin of Vietnamese peanut sauce on a tray with potstickers nearby.

🍽 KITCHEN EQUIPMENT

You do not need any special equipment for this Vietnamese peanut sauce recipe.

  • Small saucepan: you will need a small saucepan to saute the garlic and thicken the sauce.
  • Wooden spoon: you will need a wooden spoon or rubber spatula to stir the peanut sauce.
Vietnamese peanut sauce on a tray surrounded by spring rolls.

🛒 INGREDIENTS

You can find all of these ingredients for this Vietnamese peanut sauce recipe at your local grocery store, Asian grocery store, or online.

  • Peanut Butter: Creamy peanut butter works best for this recipe to yield a rich, creamy velvety texture. But you can see below for substitutions.
  • Garlic: make sure to use freshly minced garlic and not store prepared minced garlic for the richest flavor.
  • Hoisin Sauce: hoisin sauce is made of fermented soybean, five-spice garlic, red chili peppers, and sugar. It has a delicious umami flavor that pairs wonderfully with peanut butter. You can find hoisin sauce online or at your local Asian grocery store.
  • Cornstarch: cornstarch thickens up the sauce so that it is less runny. This is entirely optional if you prefer a runnier sauce.
  • Vietnamese Dipping Sauce (nuoc cham): a staple Vietnamese dipping sauce that is made up of freshly minced garlic, fish sauce, water, sugar, chili sauce, and lime juice.
  • Crushed Peanuts: used as a garnish and an additional crunch.
All the ingredients to make Vietnamese peanut sauce.

ADDITIONS AND SUBSTITUTIONS

  • Nut Butter: for an alternative to creamy peanut butter, you can always use chunky peanut butter or almond butter.
  • Red Thai Chili Peppers: for an additional spicy kick, you can add minced red Thai chili peppers to the peanut sauce.

📝 HOW TO MAKE VIETNAMESE PEANUT SAUCE

You can make this Vietnamese peanut sauce recipe very easily with only a few simple steps!

  1. Sauté garlic. Add 1 tablespoon of vegetable oil to a small saucepan and sauté the minced garlic on medium-high heat until browned and fragrant.
  2. Mix the sauces. Next, mix in the peanut butter, hoisin sauce, hot water, and Vietnamese dipping sauce (nuoc cham) until thoroughly combined.
  3. Add cornstarch slurry. In a small bowl, mix together 1 teaspoon of cornstarch with 1 tablespoon of water until combined. Then add the cornstarch slurry into the sauce and stir to combine. Continue cooking until the sauce is combined and thickened. Top with crushed peanuts and serve immediately. Enjoy!
Completely mixed and ready to eat Vietnamese peanut sauce.

⭐️ TIPS FOR THE BEST VIETNAMESE PEANUT SAUCE

  • Make the Vietnamese fish sauce (nuoc cham) in advance. Nuoc cham uses fresh minced garlic which will seep into the sauce and taste better over time. But you can always use freshly made Vietnamese dipping sauce as well.
  • Use a cornstarch slurry to thicken up the sauce. When we add the fish sauce into the mixture, it will thin out the peanut butter, cooking the cornstarch slurry into the sauce will thicken the Vietnamese peanut sauce back up.

🥡 STORAGE INSTRUCTIONS

You can store this Vietnamese peanut dipping sauce in an airtight container in the refrigerator for up to 1 week.

HEALTH BENEFITS OF PEANUT SAUCE

Have you ever thought about the health benefits of peanut sauce? What exactly is in peanut sauce that makes it so good for you? And why do we love it so much? From its place in Asian cultures to its modern day appeal, peanut sauce has sneaked its way into our daily lives. If you are wondering how good peanut sauce is for your health, keep reading to find out all the benefits of peanut sauce.

A study in the Longdom journal found that groundnut skins are rich in phenols, a form of antioxidant. Like other antioxidants, phenols are powerful substances that protect your cells against the harmful effects of free radicals.

According to a 2012 study from North Carolina University, published in the “Journal of Food Science,” it was reported that adding a 5 percent concentration of peanut (groundnut) skins to peanut butter significantly increased its antioxidant levels without sacrificing taste or texture.

High cholesterol causes fatty deposits in your arteries, which can eventually lead to heart disease. Groundnuts contain monounsaturated and polyunsaturated fats that may keep the heart healthy, by helping to lower blood cholesterol levels.

Protein is an essential component of our diet, since there are over 10,000 types of protein in our bodies. Peanuts have been shown to be an extremely high source of plant protein, and they are often incorporated into the diets of vegetarians and protein deficient people.

Peanut is a rich source of minerals, including magnesium, phosphorus, potassium, zinc, calcium, sodium, etc. These minerals are essential to many processes in the body, and an adequate supply of these minerals minimises the risk of mineral deficiency diseases.

The high levels of folate in groundnut could make them particularly beneficial during pregnancy, since studies have shown that folate can reduce the incidence of birth defects and anaemia related conditions. (Always follow your medical practitioner’s advice during pregnancy.)

While peanuts are high in calories, they are also rich in fibre and protein, factors that increase and prolong satiety (the sensation of being full and satisfied). This means that having a small number of peanuts as a snack helps to reduce your overall food intake, compared to say the equivalent amount of calories consumed through a chocolate bar.

Research published by the European Journal of Nutrition has shown that regular nut consumption resulted in a 66% lower risk of anxiety in men. This may be due to the high level of tryptophan in peanuts. Tryptophan increases the level of serotonin in the brain, which mirrors the action of some antidepressants, so it is thought that peanuts may also have a role in relieving depression.

💬 FREQUENTLY ASKED Q’S & A’S

What is peanut sauce made of?

Peanut sauce or tương đậu phộng is traditionally made with creamy peanut butter, hoisin sauce, garlic, hot chili peppers, fish sauce, and water.

Is peanut sauce healthy?

Vietnamese peanut dipping sauce contains nutrient-packed ingredients such as peanuts, fish sauce, and lime but they also contain high calories and fat making them healthy in moderation.

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