Vietnamese Peanut Dipping Sauce for Spring Rolls (Tương Chấm Gỏi Cuốn)

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27 comments on Vietnamese Peanut Dipping Sauce for Spring Rolls (Tương Chấm Gỏi Cuốn)
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Vietnamese Peanut Dipping Sauce for Spring Rolls (Tương Chấm Gỏi Cuốn)

If you’re a fan of fresh spring rolls, you have to make the accompanying peanut sauce, or else it’s incomplete. And when it comes to flavorful, creamy sauces, it’s hard to beat Vietnamese peanut sauce or Nước Tương Chấm Gỏi Cuốn.

This sauce is very easy to make, and the combination of garlic, hoisin sauce, and peanut butter pairs beautifully with:

You can make this peanut dipping sauce ahead of time. Put it in a covered container and store it in your fridge. Bring it to room temperature or reheat it on the stove before serving.

Vietnamese Peanut Dipping Sauce for Spring Rolls (Tương Chấm Gỏi Cuốn)
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Vietnamese Spring Rolls with Pork and Shrimp (Gỏi Cuốn Tôm Thịt) Recipe

Vietnamese Peanut Dipping Sauce for Spring Rolls (Tương Chấm Gỏi Cuốn)

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5 from 2 reviews

  • Author: Vicky Pham
  • Total Time: 5 minutes
  • Yield: 4 servings 1x
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Description

Classic creamy Vietnamese peanut sauce for fresh spring rolls and summer rolls. This recipe makes about 2 cups.

Ingredients

Units Scale

Instructions

  1. Fry the garlic: In a small pot, heat oil on medium-high. Add garlic and sauté until fragrant (about 20 seconds).
  2. Make the sauce: Add water or low-sodium stock and peanut butter. Whisk until smooth. Mix in hoisin sauce. Simmer on low for about one minute or until the mixture begins to bubble. Remove from heat. If too thick, whisk in a little bit more water/stock. If too thin, let it simmer a little longer for some moisture to evaporate. Keep in mind that the sauce will thicken as it cools.
  3. Serve: Transfer to individual sauce bowls, top with a sprinkle of toasted peanuts (optional) and a drizzle of Sriracha chili sauce (optional). Serve with spring/summer rolls.

Notes

If using raw peanuts with shells on, dry toast peanuts on a small skillet until the skin is charred. Once cool enough to handle, rub the peanuts together with your hands to dislodge the skin. Fan away the skin (best to do this outside) or pluck out the peanuts.

  • Prep Time: 3 minutes
  • Cook Time: 2 minutes
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: Asian, Vietnamese

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27 responses to “Vietnamese Peanut Dipping Sauce for Spring Rolls (Tương Chấm Gỏi Cuốn)”

  1. Suz

    How long will this sauce last?

    Reply
    1. Vicky Pham

      Hi Suz, for a couple of days in the fridge (about 2-3 days) and much longer in the freezer (about one month).

      Reply
  2. Jane

    I made this recipe with regular peanut butter and it tasted just like my favorite peanut sauces at thai and vietnamese restaurants!

    Reply
    1. Vicky Pham

      Hi Jane. So glad you enjoy the recipe. And thank you for the comment!

      Reply
  3. Jane

    I made this recipe with regular peanut butter and it tasted just like my favorite peanut sauces at thai and vietnamese restaurants!

    Reply
  4. Andrew

    Hey Vicky, this turned out delicious but when I used this ratio of hoisin to peanut butter the resulting sauce was completely black. Don’t get me wrong it tasted really good but it didn’t look anything like how the peanut sauce I’ve seen before looked, which is usually more brown and not pitch black. Wondering if you know how to avoid this? Since I used the exact quantities in the recipe I wonder if Im supposed to use a specific type/brand of hoisin or peanut butter – with the ones I had, it would’ve been literally impossible for the color to not be black if it was half as much hoisin as peanut butter as directed.

    Anyway would really appreciate your thoughts. My family loved the recipe anyway, tasted super delicious, thanks for all your awesome work on this site (have already made and served three of your recipes haha) 😋

    Reply
    1. Vicky Pham

      Hi Andrew. That is interesting. Hoisin is dark brown. When combined with water and light brown peanut butter, you should have a light brown peanut sauce. The brand I use is Lee Kum Kee. Hope that helps.

      Reply
  5. Mindy

    So watery 😢

    Reply
    1. Vicky Pham

      Aw man. Sorry to hear that, Mindy. But there is a quick fix. If you continue to cook it a bit more on a low simmer, I guarantee that it will thicken up.

      Reply
  6. Brenda

    I just made your peanut dipping sauce and it came out fabulous! I mixed in the sriracha sauce for an added bite!

    Reply
  7. Lainey

    Really easy to make and delicious! Love the short ingredient list.

    Reply
  8. Rennie

    Do you have a recipe for a ginger sauce?

    Reply
  9. Colleen

    YUM!!! So easy and tasty!!

    Reply
  10. Erin

    Hello. Recipe sounds great. There is a resteraunt that has shrimp rolls with peanut sauce. There sauce has chili sauce in it. How much would you recommend instead of Sriracha sauce?

    Reply
    1. Vicky Pham

      As much as you can handle.

      Reply
  11. Kaj

    Loved the recipe! Thank you!!

    Reply
  12. Quinton

    I’m actually allergic to shellfish, is there something else to use instead of shrimp?

    Reply
    1. Mags

      My husband is allergic to shellfish, so sometimes I use just pork belly or forego the pork belly/prawns and try some cha sui!

      Reply
    2. Duane

      Seared spam or other shelf stable meat, any kind of sausage. roast beef etc

      Reply
    3. Nina

      Spring rolls are delish made with firm tofu instead of shrimp.

      Reply
  13. Sandra

    Hi, just wondering what is sweetened creamy peanut butter, and where or how do I make it? Thanks

    Reply
  14. Bridges23

    I love this sauce! Thank you for sharing 🙂

    Reply
  15. Dive2Blues

    Is the water amount correct? I just made this and it’s very watery, nothing like in the picture.

    Reply
    1. Vicky Pham

      Yep. I made it the other day. Maybe the type of peanut butter makes a difference? I used creamy Jiffy. But if it’s too watery, you can continue to cook it on a low simmer until it thickens up again. Just remember to stir to prevent the bottom from burning. Hope that helps.

      Reply
      1. Dive2Blues

        Thank you for the reply! 🙂 I cut the recipe in half as it’s only for one person (me!) and thought I made a mistake. However, I did let it simmer away for a bit and it got thicker 🙂 The sauce taste awesome. Thank you for this great recipe!

  16. Anna

    This peanut sauce is amazing! It’s even better than I remember from the Vietnamese restaurant that we used to live near. We’ve been craving this! Thank you!

    Reply
  17. Tommy Ikeda

    Awesome website! Great recipes that make sense and taste good. Thank you.

    Reply

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