The other day I made this spicy peanut sauce to use for dipping with some rainbow spring rolls. The spring rolls recipe isn’t yet perfected. Actually it was kind of a disaster. We could not figure out how to tightly roll the wraps. (Working with rice wraps is not easy!) And we eliminated several ingredients we thought would be a good idea but did not execute well (hummus + rice noodles). The wrap taste was spot on but there’s more work that needs to be done with the wrap execution snd texture.
While the rainbow roll-ups recipe is not share-worthy, I thought I would still post this peanut sauce recipe because it is basically amazing. And it has multiple uses. And it’s easy to make. My sister and I have commented multiple times the past few days about how yummy the sauce is. I would swim in it if I could.
So to get your creative juices flowing, I’m going to list some uses for this sauce so you can run right out and make it and make your own comments about its deliciousness:
- stir-fry sauce
- dipping sauce for Asian lettuce wraps or spring rolls
- salad dressing
- drizzle on a Buddha bowl or other rice bowl
- use as a marinade for Thai chicken tacos or drizzling sauce for eating
So far we have used it as a dipping sauce for the multiple iterations of vegan spring rolls we’ve attempted and as a stir-fry finishing sauce using the leftover vegetables and leftover rice noodles intended for use in the roll-ups.
This is a sauce I basically always want to have available because it’s soooo good and has soooo many uses. Seriously if you like peanut bitter you simply must try this sauce.
- ¾ c. natural peanut butter (chunky or creamy – doesn’t matter)
- ¼ c. soy sauce (tamari or coconut aminos if gluten free)
- ¼ c. rice vinegar
- ¾ c. hot water
- 3 T. honey or maple syrup (I used maple syrup)
- 2 cloves garlic, minced
- 1 T. chili garlic sauce
- salt to taste (optional)
- Combine all ingredients in a bowl and stir to combine.
- Alternatively you can combine all ingredients in a blender or food processor or use an immersion blender to blend ingredients.
- Adjust the water amount to reach your desired thickness if necessary. This recipe yields a thinner sauce when at room temperature but seems more thick when refrigerated. If you’d rather have a thicker sauce use 1/4 or 1/2 cup of hot water.
- Note that this recipe was made with natural peanuts (just peanuts + salt). While I highly recommend natural peanut butter in this instance, if you use processed peanut butter you’ll likely have to adjust the water amount. (I have nothing against processed peanut butter; it’s my preference for baking while natural is usually my preference for eating.)