On Sat, 28 Aug 2010 19:00:44 -0400, Steve Benton wrote:

> Can you suggest a "sauce" for the "raw" variety, which are actually my
> favorite, known as "spring" or "winter" or "salad" rolls.

The only other recipe I would use for fresh or fried rolls is for a
peanut sauce. This would be pretty common served with summer/salad
rolls. AKA "fresh spring rolls".

Hoisin sauce in here would be pretty common, but I don't use hoisin
for much of anything.

All ingredients are approximate since
I've never written it down until now. This is a noodle sauce
which I keep in the fridge and use a few times a week for a quick
snack.

1.5 cups creamy peanut butter
2 Tb tamarind puree
1 Tb lime juice
2 Tb Chili sauce w/garlic (Huy Fong)
3 cloves garlic, crushed fine
2 Tb sugar
2 tsp soy sauce
1 Tb Sesame oil
1/4 cup water

Sometimes I'll add a touch of shrimp paste or fish sauce.

(An original recipe by sqwertz - not many of them around)

Mix everything in a small saucepan and heat at a simmer for 10
minutes, adjusting water or peanut butter until desired
consistency. Use 2-3TB of sauce on a serving of thin rice
vermicelli or mung bean threads or as a dip for summer rolls.

-sw