Spring Rolls with Peanut Love Sauce

January 6, 2008 at 12:12 am 7 comments

This recipe was given to me by a wonderful, eclectic mama that I met while I was in college. They would have people over to their little on campus apartment for one reason only…to serve the Peanut Love Sauce. It’s that amazing.

Peanut Love Sauce
4 T almond butter
2 T creamy organic peanut butter (for peanut allergies, substitute almond butter for all)
3 T nama shoyu or soy sauce
2 T extra virgin olive oil
2 T apple cider vinegar
1 T honey or maple syrup
2 soft dates, pitted
2 green onions, finely chopped
1-2 garlic cloves
1 T ginger, finely minced
½ cup chopped cilantro
½ cup chopped parsley
1-2 t dried chili pepper
¼ – ½ cup fresh water

In a blender, blend almond and peanut butter (optional), soy sauce, olive oil, vinegar, honey or maple syrup, dates, green onions, garlic, ginger, cilantro, and parsley until smooth. Add fresh water a little at a time as necessary to blend smooth. The sauce should be pourable, but should still be thick. Set aside half the sauce and add the chili pepper…so you have one hot and one not

Dip your spring roll into the sauce…and experience heaven on earth. Ahhhhhh…..

Entry filed under: Appetizer, Ethnic Foods, Most Requested.

Sea Vegetable Soup Isa’s Scrambled Tofu

7 Comments Add your own

1. Jill | January 6, 2008 at 9:07 pm

This sounds so wonderful. I might even make it tonight. Do you have a spring roll recipe you like?
Reply
2. livelightly | January 13, 2008 at 3:32 am

Jill…
I just use rice paper (soaked in warm water to make them pliable) filled with cucumber, mint, cilantro, lettuce, skinny rice noodles, and sometimes firm herbed tofu. I wrap them all individually in saran wrap to keep them for several days in the fridge. They’re a great snack!
Reply
3. amyh | March 30, 2008 at 11:09 pm

I made this tonight and you’re not kidding! I subbed cashew butter for the almond and made my spring rolls with cucumber, rice noodles, sunflower seeds, hard apples, spinach and a dash of parsley. This sauce *is* that amazing. I need to come up with some other leftover uses for it!
Reply
4. Lovin from the Oven | May 30, 2008 at 12:57 pm

Sounds delicious!!!! I’ve made similar rolls before…. a really fun idea is adding a few fresh mint leaves
Reply
5. livelightly | May 31, 2008 at 5:35 am

Yes….I always put mint in mine too! It’s deliciously “light”. Yum.
Reply
6. Linky Love « Conserve, Give, Love | July 4, 2008 at 8:14 pm

[…] Spring Rolls with Peanut Love Sauce (vegan/raw if you wrap them up in greens rather than rice paper like we did. the sauce is amazing!) […]
Reply
7. Cindy | July 12, 2008 at 3:06 am

Oh no. I am officially addicted.
Reply