On 8/28/2010 9:35 PM, Sqwertz wrote:
> 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

Steve,

This looks extremely good, albeit the one I was trying to duplicate did
not contain peanut butter. I really believe they might have been trying
to avoid problems with serving folks with peanut allergies, to which I
have none, thank goodness!

clipped, saved and will be tried this weekend.

best,

Steve