Spring Roll Peanut Dipping Sauce

This spring roll peanut dipping sauce is unapologetically peanut-forward — creamy, savory, and deeply satisfying, with the Dutch-Indonesian flavor logic I fell in love with in The Netherlands. Ketjap manis and hoisin bring a mellow sweetness and depth, coconut milk keeps it silky, and a small spoonful of tamarind adds the subtle tang that makes the peanuts pop instead of tasting heavy. It’s the kind of sauce you’ll want to keep in the fridge so fresh spring rolls (and plenty of other things) always have a rich, nutty sidekick.

Ingredients

• ½ cup creamy peanut butter
• ½ tsp (about 1 clove) garlic, minced
• 1 tbsp lime juice
• 2 tbsp ketjap manis
• 2 tbsp hoisin sauce
• 1 tsp tamarind paste
• 1 can (14 oz) coconut milk
• 1 tsp ginger, minced
• ½ tsp red curry powder
• ½ tsp sambal oelek
• 1½ tsp fish sauce
• 2 tbsp peanuts, crushed (for topping)

Directions

Make the Sauce:

In a saucepan over medium heat, combine peanut butter and minced garlic. Stir continuously for 1–2 minutes, until the mixture is smooth and fragrant.

Add lime juice, ketjap manis, hoisin sauce, and tamarind paste, stirring to combine.

Gradually whisk in coconut milk, followed by ginger, red curry powder, sambal oelek, and fish sauce.

Continue to cook, stirring occasionally, until the sauce is heated through and just begins to simmer. Remove from heat and transfer to a serving bowl. Sprinkle with crushed peanuts just before serving.

Notes

Preparation

• Consistency: This sauce thickens as it cools. If it gets too thick, whisk in warm water 1 tbsp at a time until dip-able.
• Balance check: Tamarind and lime should read as a gentle tang in the background — not sour. If it tastes too sharp, add 1–2 tbsp coconut milk to soften it.
• Heat level: As written it’s moderately spicy. For a milder family-friendly version, cut sambal oelek to ¼ tsp (or to taste).

Serving Suggestions

• Fresh spring rolls (gỏi cuốn) and summer rolls.
• As a satay-style dip for grilled chicken, shrimp, or tofu.
• Drizzled over rice bowls, noodle bowls, or steamed vegetables.

Variations

• Extra spicy: Increase sambal oelek to 1 tsp, or add ¼ tsp cayenne.
• More peanut texture: Stir in an additional 1–2 tbsp crushed peanuts off heat, then top as usual.
• More savory: Add an extra ½ tsp fish sauce and a squeeze of lime to keep it balanced.

Make-Ahead & Storage

• Make ahead: Best made in advance — the flavors settle and improve after a few hours (or overnight) in the fridge.
• Refrigerate: Cool completely, then store in a sealed container for up to 5 days.
• Reheat: Warm gently over low heat (or microwave in short bursts), whisking often. Add a splash of water as needed; avoid boiling.