Ingredients:

  • ¼ cup (60 ml) Fish Sauce (Nam Pla)
  • ¼ cup (60 ml) Rice Vinegar (Unseasoned)
  • 2 tablespoons (30 ml) Water
  • 2 tablespoons (30 ml) Creamy Peanut Butter (preferably natural, unsweetened)
  • 2 tablespoons (30 ml) Granulated Sugar
  • 1 tablespoon (15 ml) Lime Juice, freshly squeezed
  • 1 clove Garlic, minced (about 1 teaspoon)
  • ½ teaspoon Red Pepper Flakes (or more, to taste)
  • Optional: 1 tablespoon finely chopped peanuts, for garnish

Instructions:

  1. In a small mixing bowl, whisk together the fish sauce, rice vinegar, and water until well combined.
  2. Add the peanut butter and sugar to the mixture. Whisk vigorously until the peanut butter is fully incorporated and the sugar dissolves.
  3. Stir in the lime juice, minced garlic, and red pepper flakes.
  4. Taste the sauce and adjust the flavor as needed. Add more sugar for sweetness, lime juice for tanginess, fish sauce for saltiness, or red pepper flakes for heat.
  5. Sprinkle with finely chopped peanuts, if desired.
  6. Serve the spring roll dipping sauce immediately or store in the refrigerator for later use.