Vietnamese spring roll sauce with a twist on traditional nuoc cham. Super easy to make and incredibly delicious. Also perfect as a dumpling sauce or even to dip your chicken nuggets.
You could say I have a passion for passion fruit. They were a staple growing up. We had a couple of large vines growing at our family holiday house. The vines were bountiful, they fed us well, and our neighbours too we suspect.
I can't look at a passion fruit and not think of my parents, that is how significant they were in my childhood. Like my dad, I love freshly scooped out passionfruit pulp over vanilla ice cream.
So simple but there is something magical about creamy cold ice cream being teamed with the sweet and tangy pulp. Crunching away at the seeds for a little bit of texture. Yes, definitely my favourite way to eat passionfruit.
But that is the sweet way, now for the savoury way I like to enjoy passion fruit. It teams beautifully with peanuts for my Vietnamese spring roll sauce.
This isn't a traditional Vietnamese spring roll sauce. That would be nuoc cham or even its thicker counterpart, hoisin peanut sauce. It may not be the norm but it is simply perfect for fresh spring rolls.
The sweet tangy pulp of passion fruit works so well in fresh asian dishes. Where you are wanting a balance of sweet, tang or acid, salty and heat.
This is a seriously tasty tangy, hot sauce which is beautifully rounded by the addition of roasted peanuts. It is not only the perfect peanut Vietnamese spring roll sauce but is fantastic as a dumpling sauce, a passion fruit sauce for fish, prawn toast or even plain old chicken nuggets.
When buying passion fruit choose fruit that feels heavy for its size. Passionfruit does not have to be wrinkles to be ripe, this is a major misconception that a lot of people have.
Vietnamese Spring Roll Sauce with Passion Fruit and Peanuts
- 1 tablespoon palm sugar
- 125 ml (½ cup) passionfruit pulp strained of all seeds
- 2 small red chillies finely chopped
- juice of ½ a lime
- 8 teaspoons (2 tablespoons) soy sauce
- ⅓ cup roasted peanuts chopped
- In a small saucepan heat passionfruit pulp ad palm sugar until sugar is disolved.
- Remove from heat and add chilli, lime juice, soy sauce and peanuts.
- Chill until ready to serve.
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
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