Peanut Hoisin Dip Recipes

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PEANUT HOISIN SAUCE FOR RICE PAPER ROLLS



Peanut Hoisin Sauce for Rice Paper Rolls image

We've found the perfect peanut hoisin sauce for rice paper rolls, ready in less than 5 minutes. This dipping sauce is packed with crunchy crushed peanut and a perfect sweet and salty flavour. So grab your cold rolls, summer rolls or homemade rice paper rolls and get dipping.

Provided by Wandercooks

Categories     Condiment

Time 3m

Number Of Ingredients 5

3 tbsp hoisin sauce
2 tbsp crunchy peanut butter
1 tsp sesame oil
1 clove garlic (finely chopped)
water

Steps:

  • Add the hoisin sauce, peanut butter, sesame oil and garlic into a small saucepan and gently simmer on the stove.
  • Stir through water a little bit at a time until the sauce has a glossy look and a smooth, slightly runny texture.
  • Taste test a few times and add more of any ingredient or water until you're satisfied with the flavour.

Nutrition Facts : Calories 338 kcal, Carbohydrate 28 g, Protein 10 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 1 mg, Sodium 923 mg, Fiber 3 g, Sugar 16 g, ServingSize 1 serving

HOISIN PEANUT SAUCE



Hoisin Peanut Sauce image

Freshly made Hoisin Peanut Sauce is easy to make and is the perfect accompaniment for fresh and healthy spring rolls. It has a sweet and salty flavor that elevates Asian dishes' flavor and is made with only a few ingredients. In just 5 minutes, you will be ready to use this delightful sauce as a dipping sauce or as an easy sauce for stirfry.

Provided by Jeri

Categories     Appetizer     Main Course     Side Dish

Time 5m

Number Of Ingredients 5

½ cup Hoisin sauce
¼ cup peanut butter
¼ cup water
1 tbsp rice vinegar
1 tbsp peanuts, chopped

Steps:

  • In a small bowl, add Hoisin sauce, peanut butter, water, and rice vinegar.
  • Mix with a whisk until smooth and creamy.
  • Pour into a serving dish.
  • Add chopped peanuts on top for garnish.
  • Enjoy!

Nutrition Facts : Calories 120 kcal, Carbohydrate 11.8 g, Protein 3.8 g, Fat 6.9 g, SaturatedFat 1.4 g, Cholesterol 1 mg, Sodium 394 mg, Sugar 6.9 g, ServingSize 1 serving

THAI BASIL ROLLS WITH HOISIN-PEANUT SAUCE



Thai Basil Rolls with Hoisin-Peanut Sauce image

Shrimp and pork - layered with rice noodles, bean sprouts, and herbs - all rolled together in a fresh rice wrapper and served with a hoisin-peanut sauce for dipping. Great for an appetizer or lunch!

Provided by ALONGENECKER

Categories     Appetizers and Snacks     Wraps and Rolls

Time 50m

Yield 12

Number Of Ingredients 12

½ pound medium shrimp
½ pound pork loin
1 (8 ounce) package rice noodles
12 round rice wrapper sheets
1 bunch fresh Thai basil - leaves picked from stems
1 cup chopped fresh cilantro
1 cup chopped fresh mint
2 cups bean sprouts
1 cup hoisin sauce
1 tablespoon creamy peanut butter
1 tablespoon water
chopped roasted peanuts

Steps:

  • Bring a medium stockpot of lightly salted water to a low boil. Cook shrimp 2 to 3 minutes, or until opaque. Drain, allow to cool slightly, and pat dry with paper towel. Peel, devein, and slice in half.
  • Bring another stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Allow to cool, and slice into thin strips.
  • Again, bring a stockpot of water to a boil. Cook noodles until tender, stirring occasionally, approximately 7 to 8 minutes. Strain, and rinse to prevent sticking.
  • Fill a medium bowl with warm water. Dip each wrapper in water for about 30 seconds until soft and flexible. Lay wrapper on a flat surface, and place 2 basil leaves in center, side by side, about 2 inches from edge of wrapper. Lay 4 to 5 shrimp halves on basil, followed by a small amount of pork, then a small amount of noodles. Sprinkle with cilantro, mint, and top with bean sprouts. Starting at one end, roll the wrapper over once, fold both sides in toward center, and continue rolling as tightly as possible without tearing. The end result should be a roll approximately 1 to 1 1/2 inches thick.
  • Warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping.

Nutrition Facts : Calories 194.8 calories, Carbohydrate 29.2 g, Cholesterol 38.2 mg, Fat 4.3 g, Fiber 1.7 g, Protein 9.6 g, SaturatedFat 0.9 g, Sodium 448.1 mg, Sugar 6.6 g

HOISIN PEANUT DIPPING SAUCE



Hoisin Peanut Dipping Sauce image

Made this quick and easy sauce to serve with Asian lettuce wraps. Great dipping suace for spring or summer rolls too. Inspired from the jar of hoisin sauce I've had in my fridge for way too long...

Provided by Kozmic Blues

Categories     Sauces

Time 5m

Yield 8 serving(s)

Number Of Ingredients 7

2 tablespoons peanut butter
2 tablespoons water
1 tablespoon soy sauce
1/3 cup hoisin sauce
1/2 teaspoon sesame oil
1 garlic clove
1 dash hot sauce (to taste)

Steps:

  • Mix all ingredients in a bowl.
  • Serve with your favorite asian spring rolls, summer rolls or lettuce wraps.

Nutrition Facts : Calories 51.4, Fat 2.7, SaturatedFat 0.5, Cholesterol 0.3, Sodium 316.5, Carbohydrate 5.7, Fiber 0.6, Sugar 3.3, Protein 1.6

PEANUT HOISIN DIP



Peanut Hoisin Dip image

This recipe comes froma great book called "365 Ways To Cook Chinese" by Rosa Lo San Ross.

Provided by grovinchicken

Categories     Chinese

Time 5m

Yield 1 cup

Number Of Ingredients 7

1 scallion
1/2 cup crunchy peanut butter
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons lemon juice
1 teaspoon Tabasco sauce

Steps:

  • In a food processor, coarsley chop scallion.
  • Add peanut butter, hoisin sauce, soy sauce, sesame oil, lemon juice and tabasco.
  • Process untill smooth.
  • This sauce keeps well, covered and refrigerated , for 2 weeks.

Nutrition Facts : Calories 974.2, Fat 79.2, SaturatedFat 12.6, Cholesterol 1, Sodium 2181.7, Carbohydrate 46.7, Fiber 11.9, Sugar 21, Protein 34.4

SPICY SUMMER ROLLS WITH PEANUT DIPPING SAUCE



Spicy Summer Rolls with Peanut Dipping Sauce image

Provided by Alexis Touchet

Yield Makes 6 servings (12 summer rolls)

Number Of Ingredients 17

Sauce:
2/3 cup hoisin sauce (see Cooks' notes:)
1/3 cup creamy peanut butter
1/3 cup water
3 tablespoons fresh lime juice
1 1/2 tablespoons soy sauce
Summer rolls:
3 ounces dried rice-stick noodles
2 tablespoons fresh lime juice, divided
1 1/2 teaspoons sugar
2 3/4 cups coarsely grated carrot (about 1 pound; use large holes on a box grater)
3 tablespoons finely chopped serrano or jalapeño chiles, including seeds
12 (8-inch) rice-paper rounds, plus more in case some tear
4 cups thinly sliced napa cabbage, coarsely chopped
1 cup finely chopped cocktail peanuts
1 cup fresh mint leaves
1 cup fresh basil leaves (Asian or Italian)

Steps:

  • For the sauce:
  • Whisk together sauce ingredients in a bowl until smooth. Set aside.
  • For the summer rolls:
  • Put noodles in a heat-proof bowl and cover with boiling-hot water. Soak noodles for 10 minutes then drain and pat dry. Toss noodles with 1 tablespoon lime juice. Cut noodles with kitchen shears or knife in 5 or 6 places.
  • Stir together sugar and remaining tablespoon lime juice in another bowl until sugar is dissolved, then toss with carrots and chiles.
  • Gently immerse 1 rice-paper round in a large bowl of hot tap water and let stand until soft and pliable, 15 to 20 seconds. Lift out, letting excess water drip off, then lay round on a work surface, smoothing it out. If round is still very wet, gently blot top with kitchen towel.
  • Arrange about 1/4 cup cabbage across center of round, leaving about 1 1/2 inches uncovered on both sides. Top cabbage evenly with 3 tablespoons carrot mixture, then sprinkle with 1 generous tablespoon peanuts. Cover mound of vegetables with a layer each of mint and basil leaves. Top evenly with about 2 tablespoons noodles.
  • Fold edge of wrapper nearest you over filling, tucking in filling as tightly as possible, until it touches other side of wrapper, then fold in sides and continue to tightly roll until sealed.
  • Put roll on a rimmed baking sheet lined with a damp towel and cover with another damp towel. Make 11 more rolls in same manner, storing them on baking sheet without touching.

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