So, when catering time came around, I knew I wanted to use them as one of the appetizers. Not only are they delicious, the color presentation is enough to draw anyone’s eyes (the purple cabbage made these!) However, the change I made was in the sauce. I tend to stick with simple soy sauce based concoctions. For the party, I knew I wanted something that would add an additional flavor component to the spring rolls and since I always hear about how great peanut sauce is- I whipped up a batch.
I am addicted, seriously, it could be a problem. With this dip, I could eat spring rolls every day.
The best part? This dip only has six ingredients and is still vegan friendly! The hoisin does mean “fish sauce” but does not actually contain any fish in it! So if you have a hankering for something fresh, simple, and delicious, try your hand at spring rolls- you won’t be disappointed!Print
- 1 tablespoon fresh ginger
- 1 cup water
- 2 tablespoon soy sauce
- 1/4 cup smooth peanut butter
- 2 tablespoon natural cane sugar
- 1/2 cup Hoisin Sauce
- Combine everything in a bowl and whisk until smooth. Let sit for at least an hour before using so that the flavors can come together. This recipes works really well with fresh veggie spring rolls.