I absolutely love Vietnamese summer rolls, and about fifty per-cent of that love comes from the fact that they are a socially acceptable reason to eat a shitton of peanut sauce. After throwing some together for dinner tonight, here's an ad-hoc peanut sauce recipe.
- 1/3 C chunky peanut butter
- 1/3 C sweet chili sauce
- 1/3 C hoisen sauce
- 1 T rice wine vinegar
- 2 dashes seasame oil
- 1 C (or so) water
Mix the peanut butter, chili sauce and hoisen, then stick it in the microwave for a minute or two to warm it up and make it much easier to mix. Mix with the vinegar and oil, then add water to the desired consistency — between 1/2 and 3/4 of a cup seems about right.