Grilled salmon spring rolls {gỏi cuốn cá hồi}
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Hoisin peanut sauce {nước chấm tương đậu phộng}
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Ingredients:
- 3 tablespoons creamy peanut butter SKIPPY Peanut Butter
- 5 tablespoons coco Rico soda
- 1/4 cup hoisin sauce Lee Kum Kee
- 1 small shallot - minced
- 1 garlic clove - minced
- 2 red Thai chili peppers (optional)
- 2 tablespoons raw peanut (optional)
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Steps:
1. If you want crushed peanuts on your sauce, do this step first. If not, skip to step 2. Roast the raw peanuts until brown over medium-high heat. Remove from the pan to cool.
2. Add a little bit of vegetable oil to a small sauce pan over medium heat. Add garlic and shallots and cook until slightly golden. Reduce heat to low.
3. Add hoisin sauce and peanut butter and stir to combine. Turn off heat.
4. Slowly add the coco Rico soda and mix well.
** Optional:
1. Remove the brown skins from the peanuts. Add to ziploc and crush the peanuts into smaller pieces.
2. Add crushed peanuts and chopped Thai chili peppers on top of your sauce.
Enjoy!
-VHC
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