Alright, so the other day, I got this major craving for some fresh spring rolls. You know the kind, packed with veggies and maybe some shrimp. But let’s be real, the spring roll is just a vehicle for the main event: the peanut sauce. And since I’m doing the gluten-free thing, most of the store-bought ones are out. Plus, they never taste quite right anyway, do they?
So, I decided, I’m just gonna whip up my own. It’s not like it’s rocket science. I headed to the kitchen and started pulling stuff out. First, the peanut butter. I always have a jar of the natural, creamy kind on hand. The kind you gotta stir up ‘cause the oil separates. Yeah, that one. That’s the good stuff.
Then, the key for gluten-free: tamari. Regular soy sauce is a no-go. I found a good brand of gluten-free tamari a while back, and it’s a lifesaver. So, I grabbed that. For sweetness, I usually go for honey. Just a bit. Some folks use maple syrup, but honey’s my jam for this.
Next up, needed some tang. Lime juice! Fresh is always best, gives it that proper zing, but honestly, I was feeling lazy and just used the bottled stuff I had in the fridge. Still works. Then, a little bit of rice vinegar for another layer of acidity. Not too much, though.
For aromatics, garlic and ginger are a must. I grabbed a clove of garlic and a small knob of ginger. Minced the garlic up super fine, and grated the ginger. The smell already started to get good. I also like a tiny kick, so a few dashes of sriracha or a pinch of red pepper flakes usually does the trick. I went with sriracha this time.
Putting It All Together
Okay, so I got a medium bowl. Plopped in a good half-cup of peanut butter. Then I started adding the liquids. Poured in about a quarter cup of tamari, a couple of tablespoons of lime juice, and a tablespoon of rice vinegar. Added the honey, about a tablespoon to start. Tossed in the minced garlic and grated ginger, and a squirt of sriracha.
Then, the whisking. At first, it looks kinda weird and way too thick. Don’t panic. This is where warm water comes in. I just added warm water, a tablespoon at a time, whisking like mad after each addition. You just keep going until it smooths out and gets to that perfect, pourable, but still kinda thick, consistency. You know, so it clings to the spring roll but isn’t like paste.
I kept tasting as I went. Needed a bit more sriracha for my liking, and a tiny splash more tamari for saltiness. That’s the beauty of making it yourself, you can tweak it until it’s just right for you. Some people add sesame oil, which is nice, but I wasn’t feeling it this time.
And bam! That was it. Seriously took maybe, what, 10 minutes max? No cooking, just mixing. And the result? A super delicious, creamy, tangy, slightly sweet, gluten-free peanut sauce. Way better than anything from a jar.
I drowned my spring rolls in it. So good. It’s also great on noodles, salads, or just as a dip for veggies. Super versatile stuff. So yeah, if you need a good gluten-free peanut sauce, just make it. It’s easy.