This peanut sauce for spring rolls is slapping good! It’s freshly made with sautéed garlic and onion, peanut butter, hoisin, and a dash of vinegar. Simple, but it packs a punch with flavor and texture as an authentic Vietnamese peanut sauce for spring rolls, called tương chấm gỏi cuốn. I think it’s better than some I’ve had at local restaurants, but also authentic peanut sauce that is made-from-scratch really is the best.
Updated on August 9, 2025
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No fresh spring roll recipe is quite complete without an inspired Vietnamese or Thai peanut sauce for dipping.
I mention Thai peanut sauce because it’s very similar and may be familiar to some. This peanut sauce recipe is all the best things combined.
Eating in Vietnam
When I was in Vietnam…from Ho Chi Minh, Hanoi, Halong, Da Nang, Hoi An, Hue, and the surrounding areas…I ate tons of spring rolls.
The peanut dipping sauce for fresh spring rolls (tương chấm gỏi cuốn) was the game changer. I was hooked. I came back to the States a new person in mind and body.
It’s not surprising to hear me say I absolutely love Vietnamese food and I seek it out often in my city.
Oftentimes, I have to venture out a little to get more authentic versions of Vietnamese food and really, nothing compares to what I got to eat in that special country.
It’s become a mission of mine to try all the Vietnamese places and see what I find the closest.
I also think I love Vietnamese food so much because when I was growing up my best friend at the time, and all through my years till I left for college, was Vietnamese.
I’d go to her house and her mom would make all kinds of food and drinks. Her mom didn’t speak a bit of English, but I understood her perfectly. Her love language was feeding me every time I was over, and that was…all the time.
Being young, I wasn’t sure how to interpret some of the recipes, even spaghetti was different, but I wasn’t afraid to try.
I am so grateful I got to be friends with this person and be accepted in her home to taste very authentic foods and grow up with a broader view that food and life was so much more.
What is Vietnamese Peanut Sauce?
The flavor combination makes a lip-smacking sauce that goes perfect with aromatic “salad” rolls that have been filled with vegetables and light protein. It’s a dream duo once brought together.
I love this peanut sauce for dipping fresh spring rolls because the aromatic ingredients of garlic and onion are sautéd, which is such a flavor-maker. The sauce is rich and bold; it really goes the extra miles when preparing it in this method rather than just cold combining the ingredients.
Traditionally, you would use simple basics which include hoisin sauce with peanut butter.
In this recipe, I have an inspired version of peanut dipping sauce that is going to take your spring rolls to the moon.
A Little History of Peanut Sauce
Vietnamese peanut sauce, also known as “nước mắm pha” in Vietnamese, has a rich history and is a beloved condiment in Vietnamese cuisine.
While it’s difficult to pinpoint an exact origin or a specific time when it was first created, peanut sauce has been a part of Vietnamese culinary culture for many years.
Peanuts, the key ingredient in the sauce, were introduced to Vietnam by Spanish and Portuguese traders in the 16th century.
It is believed that the combination of peanuts and other local ingredients led to the development of Vietnamese peanut sauce.
The use of peanuts in Vietnamese cuisine can be traced back to the influence of Chinese culinary traditions.
Chinese immigrants brought their recipes and ingredients to Vietnam, including peanuts.
Over time, Vietnamese cooks adapted and incorporated these ingredients into their own unique dishes.
Vietnamese peanut sauce continued to evolve and be passed down through generations, with families adding their own unique twists to the recipe.
Today, there are many variations of the sauce, ranging from sweet to savory, with varying levels of spiciness.
I especially love how Vietnamese peanut sauce has this story, and it reminds me of my culture and how through colonization and other influences, the Vietnamese people created their own recipes that are truly distinct and one of a kind.
INGREDIENTS for Peanut Sauce for Fresh Spring Rolls
- Garlic – Fresh is a must, or else I can’t say how it’s going to really taste. Nothing can substitute this power player. Mince the garlic and don’t be shy.
- Red Onion – Chop small. Another aromatic that blends with the garlic.
- Hoisin Sauce – Mandatory for the signature flavor and sweetness. I use a gluten-free version and it works wonderfully. Hoisin is very important for the authentic flavor and balance of salty sweet notes.
- White Vinegar – This puts the smack in lip-smacking. It adds a tang and is the balancing note between the creamy, sweet, and other rich ingredients.
- Brown Sugar – This is a savory-sweet dipping sauce and the brown sugar helps with texture and bringing in warm sweetness.
- Natural Peanut Butter – The main event. Use natural, creamy peanut butter.
- Water – Instead of stock. Use it for thinning to your desired texture. I like the sauce medium thick. It needs to stick. Add the water a tablespoon at a time.
- Salt – To taste.
- Crushed, Roasted Salted Peanuts – This is the topper. This is a goodie-maker. An absolute must have in my book for that fun, tasty, sensory-contrast experience.
If you need the heat, you can add Sriracha as an option.
Equipment
- cutting board
- chef knife
- sauce pan
- metal whisk
- soft spatula
- small serving bowl
Steps How to make peanut sauce
- Sauté the garlic and onions. Use very fresh garlic and onions and definitely don’t go without sautéing them. Add them once the oil is super hot so the garlic and onions start to brown on the corners.
- Add the hoisin sauce after the garlic and onions are sautéing. This brings out more hoisin flavors and begins to add more depth of flavor and texture to the sauce.
- Then add all the remaining ingredients, one by one, and mix well.
- Reduce flame to low.
- Keep mixing as to not burn the sugar and hoisin sauce.
- Then add water, little by little, while mixing well until desired consistency. Use a whisk to blend till smooth.
- Remove from heat and chill, or serve right away.
Notes for Making Peanut Sauce for Spring Rolls
- Use real, natural peanut butter.
- The sauce thickens quickly and this is a fast recipe once you have ingredients prepped so definitely have your misé en place to keep up with the cook time.
- Dice and mince the onion and garlic to a very small size
- Use only fresh garlic and onion
- Don’t skip the hoisin sauce.
- Use drinking water for thinning the mix.
- Mix well, but do not overmix.
- The consistency should be where it drips from the spoon, but not totally watery.
- Do not burn the ingredients or peanut butter. Keep stirring, remove from heat, and put the sauce in a new serving container.
- Do not use a very high ratio of peanut butter or else the sauce will taste like straight peanut butter. The other ingredients and water help to make the sauce…saucey and palatable for a perfect texture that goes with delicate spring rolls.
- You can add more water if you want a thin consistency, but add it in little by little.
ADD INS AND VARIATIONS
- Make it spicy and add a teaspoon of sriracha or even better, sambal paste. Sambal chile paste is a versatile condiment originating from Southeast Asia. It is made primarily from ground chiles, vinegar, and various seasonings. This paste is widely used in Vietnamese cuisine, particularly as a dipping sauce for fresh spring rolls. Add some in the peanut sauce or on the side.
- Use chicken broth instead of water to thin the sauce.
- Make it totally smooth and strain the sauce to remove the bits of onion and garlic.
WHAT TO SERVE WITH Vietnamese peanut sauce
Whether it is with traditional shrimp spring rolls, tofu vegan rolls, avocado springrolls, or fried shrimp in a blanket…peanut sauce, hands down, is one of the best lip-smacking side dips…ever.
Also try it with tofu satay and on top of grilled steak skewers.
You can also mix some in with vegetable stir fry for a filling, vegan meal.
I love a little, made as a dressing, on top of healthy soba noodle salad or Asian chicken mango salad.
For a no-cook peanut sauce you can try Trader Joe’s Thai Peanut Dressing Copycat Recipe
Questions
Can I freeze peanut sauce?
Yes. You can freeze this sauce in a very airtight container. Try not to have any air bubbles. Place plastic wrap on sauce to create a tight seal. Consume within a month or two for better flavor and no freezer burn. You will have to slowly reheat and stir a lot to incorporate everything again. It’s best fresh, but this works if you have lots leftover.
Is this peanut sauce gluten free?
I love using gluten free hoisin sauce and it works very well to make this recipe gluten free.
Can I use other nut butters?
You can test out other butters like almond butter and cashew butter if you can’t eat peanuts.
Can I use chunky peanut butter?
If you like the bite and added texture of small peanut pieces then chunky peanut butter is fine.
Should I add fish sauce to peanut sauce?
No. It is not traditionally in peanut sauce and will change the flavor profile. The hoisin and other seasonings already add salt and the signature taste.
How long does Vietnamese peanut sauce for spring rolls last?
You can refrigerate the Vietnamese peanut dipping sauce for up to one week, but peanut butter will thicken when chilled. Simple microwave the sauce for 30 seconds to smooth it and it will be delicious.
Peanut Dipping Sauce for Spring Rolls
Equipment
- 1 thick bottomed sauce pan
- 1 chef knife cut ingredients
- 1 whisk for smoothing
- 1 Soft spatula for mixing
Ingredients
- 3 cloves garlic minced
- ¼ cup medium onion chopped very small
- 1 tsp oil neutral
- 1½ tbsp hoisin sauce
- 2 tbsp brown sugar golden
- ¾ cup peanut butter natural
- 2 tbsp water add more as needed to desired consistency
- 2 tsp white distilled vinegar
- 1½ tbsp peanuts crushed, roasted and salted
Instructions
- Heat your sauce pan with oil. Medium high heat.When ready sauté the garlic and onions until they start to be fragrant and sear on the edges.3 cloves garlic, 1 tsp oil, ¼ cup medium onion
- Add the hoisin and white vinegar. The sauce should be simmering well. Keep stirring and mix.1½ tbsp hoisin sauce, 2 tsp white distilled vinegar
- Add brown sugar. Mix well.2 tbsp brown sugar
- Add the peanut butter and reduce flame to low. Keep stirring and mixing. The sauce should be thickening.¾ cup peanut butter
- Add the water. Mix well. Add more water to your preference only one tablespoon at a time. Whisk and mix very well over low heat. Taste. Add a pinch of salt to your taste.2 tbsp water
- Remove from heat and transfer (a must) to a serving bowl. Do not keep in the pan.Top the sauce with crushed peanuts.Serve and Enjoy!1½ tbsp peanuts
Notes
- serve as a dipping sauce with fresh spring rolls
- serve as a dipping sauce with fresh lumpia
- serve as a dipping sauce with chicken satay or grilled steak
- strain and make very smooth and use as a salad dressing
- make spicy and add hot chili sauce
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