Vietnamese Peanut Sauce For Spring Rolls - Hungry Huy (2024)

It would be delicious and a traditional option to dip your Vietnamese fresh spring rolls / gỏi cuốn into the versatile fish sauce-based dipping sauce. But you may be accustomed to another traditional sauce that has now cemented its spot as the most popular dipping sauce for these rolls in America–Vietnamese peanut dipping sauce.

This sauce tastes amazing and lucky for you, it’s dead simple to make.

Ingredients in Vietnamese peanut sauce

If you regularly cook Asian food at home, you likely have everything you need to make this sauce in your pantry already. Maybe the roasted peanuts are the wildcard here, but I happened to have a Costco size bag of this I’ve been working through for the past few months now.

Here are the ingredients we’re going to need:

• A neutral cooking oil – such as vegetable oil or canola oil.
• Hoisin sauce – it’s interesting this recipe is more commonly called peanut dipping sauce, but in this specific recipe the hoisin is double the ratio of the peanut.
• Peanut butter – you can use chunky peanut butter too but using the smooth one makes it dissolve in the sauce a bit easier.
• Sambal chile paste – This is optional and you can add as much as you like. This is the traditional chile sauce used back in Vietnam for dipping fresh spring rolls.
• Sriracha – This is not the traditional way to add spicyness to sauce but it works too if its all you have, since it has very similar ingredients like vinegar, chiles and garlic.
• Roasted, crushed peanuts – this adds extra texture, and visual appeal to the sauce. It is called peanut dipping sauce after all.

What about adding fish sauce to season this? If you want to use a full-on fish sauce dipping sauce, this is also a traditional option from Vietnam served with these rolls. However, using bottled fish sauce to season this hoisin-peanut butter-based sauce is not the traditional Vietnamese way.

How to adjust this recipe to match your taste

The ratio of hoisin to peanut butter is the crucial element in this recipe. This is my preferred ratio for flavor and the thickness of the sauce–the way it coats the rolls is perfect to me. However, there are many other tasty ways to do it and you can adjust it to find one you may like better!

Hoisin sauce is very strong, so if you’re going to increase the ratio, be careful and taste as you go.

I’ve seen in other recipes that many people like using a really high ratio of peanut butter. It’s almost like you’re dipping rolls into straight peanut butter. Don’t get me wrong, I LOVE peanut butter so this can work too if that’s your fancy. This just means you will have to add a lot more water to dilute this when cooking since peanut butter is so thick.

How to store this dipping sauce

Since we’re boiling this sauce, it is ‘clean’ and will keep in the fridge for about a week. Just make sure you always use clean utensils (ones you haven’t eaten with or touched other foods with) when scooping some out so your main container of sauce keeps longer without spoiling.

This sauce will thicken after you fridge it, so make sure to microwave your scooped-out portion a bit to warm and loosen the sauce before serving.