I am practicing making Vietnamese and Thai Spring Rolls and once I’ve got it truly mastered, I’ll add the recipe. But I have to share this Peanut Dipping Sauce now, because it is just so good.
We’ve been using it as a dipping sauce for baby cucumbers and carrot sticks and it is absolutely irresistible.
2 large cloves of garlic, peeled
2 1/2 Tbsp rice vinegar (apple cider vinegar would probably be fine, too)
2 Tbsp Soy Sauce
3 pieces of palm sugar (about 2 1/2 Tbsp) or 2 Tbsp brown sugar
1 Tbsp Toasted Sesame Oil
1/3 cup peanut butter (creamy or crunchy – both are fine)
Warm water as needed
In a large mortar and pestle, start by smashing the garlic cloves. Add vinegar, soy suce and palm sugar, and stir, crushing the palm sugar until it’s mostly broken down. Or just add the brown sugar.
Add sesame oil and peanut butter and mix in the mortar bowl, until smooth and creamy. Add warm water a teaspoon at a time until the consistency is a thick but smooth sauce. Check flavorings and add a little soy sauce or sesame oil if it’s tasting too sweet.
Can keep refrigerated for a week. You may need to add a little more warm water to loosen it up after it’s been in the fridge overnight.
If you don’t have a large mortar and pestle, you can always crush the garlic and just mix everything in a small bowl.
Palm sugar adds a wonderful flavor, but if you can’t get it, just use a little less brown sugar. (Brown sugar is sweeter than palm sugar.)