We brought summer rolls this weekend for a barbecue potluck. Traditionally, the rolls are served with a sauce made from liver but as a child, I always had an aversion to it. So I made tương gỏi cuốn (which literally translates to ”sauce for salad rolls” in Vietnamese) with ingredients that would be appealing to a Western palate.
The condiment is a blend of peanut butter, hoisin sauce, ginger garlic paste, đậu (lentils), coconut water and a few ingredients that balance the sweet and sour taste. For more crunch, the summer rolls are first dipped in chopped peanuts.
Whether you serve this sauce with summer shrimp rolls or veggie spring rolls, it will knock your socks off!
1. Info for Vietnamese Peanut Hoisin Dipping Sauce Recipe (Tuong Goi Cuon)
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 1
- Calories: unavailable
2. Ingredients for Vietnamese Peanut Hoisin Dipping Sauce Recipe (Tuong Goi Cuon)
- ¼ cup hoisin sauce
- ¼ cup creamy peanut butter
- 1 tablespoon green mung bean paste, cooked
- 2 teaspoons superfine sugar (or granulated sugar)
- 1 tablespoon lime juice
- 1 tablespoon tamarind concentrate
- 2/3 cup coconut water
- 2 teaspoons ginger garlic paste
- 2 teaspoons chile jam
- 1 teaspoon soy sauce (optional), to taste
- 2 teaspoons sesame oil
- 3 tablespoons coarsely chopped peanuts, previously roasted
- I prefer to have the sauce very smooth so I used a mini-prep but you could also simply whisk all the ingredients manually.
- Dissolve the sugar in lime juice, tamarind concentrate and coconut water.
- In the mini-prep (or a blender), combine all the ingredients except the chopped peanuts. Pulse until smooth. You could add water to the desired thickness (I didn’t).
- Check seasoning; add soy sauce if necessary.
- For additional crunch, sprinkle the top with coarsely ground peanuts or serve them on the side.