Easy Peanut Sauce For Spring Rolls Food

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EASY PEANUT SAUCE FOR SPRING ROLLS



Easy Peanut Sauce for Spring Rolls image

With only 3 ingredients and less than 5 minutes of time needed, it doesn't get much easier or faster than this. This is good for dipping spring rolls (really good!), but also good with cooked meat. This is a sweet peanut sauce, not spicy at all.

Provided by CraftScout

Categories     < 15 Mins

Time 2m

Yield 3/8 cup

Number Of Ingredients 3

2 tablespoons crunchy peanut butter
3 tablespoons hoisin sauce
water

Steps:

  • Mix peanut butter and hoisin sauce in a small microwave safe bowl. Microwave on high for 45 seconds.
  • If needed, add some water to thin it out to a medium sauce consistency (not thick like a creamy dip).
  • NOTE: 3/8 cup is usually (around me) good for about 4 spring rolls, maybe 2 meal sized servings, or 4 appetizer servings. Serve this warm to room temperature.

Nutrition Facts : Calories 778.2, Fat 46.5, SaturatedFat 7.5, Cholesterol 3.8, Sodium 2477, Carbohydrate 74.6, Fiber 10.3, Sugar 42, Protein 24.5

FRESH SPRING ROLLS WITH PEANUT SAUCE



Fresh Spring Rolls With Peanut Sauce image

A pretty little appetizer for those hot summer days, or when you just don't feel like "cooking".

Provided by Battle in Seattle

Categories     Vegetable

Time 1h

Yield 48 rolls, 2 cups dipping sauce, 24 serving(s)

Number Of Ingredients 14

6 tablespoons creamy peanut butter
3/4 cup hoisin sauce
1/2 cup fresh lime juice
1/2-3/4 teaspoon cayenne pepper
1/2 cup minced scallion
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
1/4 cup chopped of fresh mint
16 ounces seasoned tofu, finely diced
3 cups peeled seeded and finely chopped cucumbers
3 cups peeled and grated carrots
3 cups romaine lettuce or 3 cups fresh mung bean sprouts
55 -60 sheets rice paper, discs 8-inches across
4 ounces fresh chives or 4 ounces scallions

Steps:

  • In a small bowl, whisk together all of the dipping sauce ingredients until smooth and set aside.
  • In a large bowl, gently toss all of the filling ingredients. Dampen a large clean dish cloth and lay it flat on a work surface.
  • Fill a large bowl with hot water. Holding a rice paper disk by the edge, gently lower one side of it into the hot water--it will soften as it absorbs water. Slowly turn the disc in the water until it has completely softened, taking care not to force it or it may tear or crack. Place the disc on the damp towel and flatten it out. Soften several more discs and lay them side by side on the towel; don't overlap them or they'll stick together.
  • Mound 1/4 cup of the filling just below the center of each disc (above the 6 o'clock position on a clock face). Fold the two side edges of the wrapper over the filling to form a rectangular shape with curved ends. Tightly roll up from the bottom to make a neat little 3-inch package. Place, seam side down, on a platter. Repeat until all of the filling is used. Cover with plastic wrap and chill for no more than 5 hours before serving or the rice paper becomes gummy.
  • To make ties for the rolls, bring a small pot of water to a boil. If you are using scallions, slice off the white part, and cut the green parts in half lengthwise. In batches, blanch for 10 seconds enough chives, or scallion greens, to tie all of your rolls. Immediately transfer them to a bowl of ice water for 10 seconds, remove, and drain well. Tie each summer roll around the middle with a chive or scallion ribbon and, if it's too long, snip off the ends.

Nutrition Facts : Calories 65.8, Fat 3.1, SaturatedFat 0.6, Cholesterol 0.2, Sodium 160.6, Carbohydrate 7.7, Fiber 1.4, Sugar 3.9, Protein 3.1

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