Intro
The Story: Sam here! Vietnamese spring roll, or gỏi cuốn, is one of my favorite light dishes. Traditionally, the recipe uses peanut butter mixed with hoisin. However, Han is allergic to peanuts & treenuts. As a way to share my love for gỏi cuốn with Hannah, I made a nut-free mix using sesame paste or Tahini. This is a very simple recipe that uses a handful of household ingredients. I hope you enjoy this variation!
Ingredients
Sesame paste (Tahini): 3 tablespoons
Hoisin sauce: 2 tablespoons
Sugar: 1 teaspoon (adjust to taste)
Chili oil: 1 teaspoon (or to taste)
We use our own chili oil recipe, but you can use Lao Gan Ma chili oil. Just be careful of the peanuts & msg in the ingredients.
Warm water: 2 to 4 tablespoons (as needed to adjust consistency)
Step-by-Step Instructions
Step 1: Combine the Base
In a small bowl, whisk together the tahini, hoisin sauce, sugar, and chili oil until combined.
Step 2: Thin with Water
Slowly whisk in warm water, 1 tablespoon at a time, until the sauce reaches your desired dipping consistency.
Step 3: Serve
Taste and add extra sugar or chili oil if desired, then serve alongside your fresh spring rolls.
