Spring rolls are my absolute favorite Vietnamese food. Apparently, people have different versions of the dipping sauce. In our family (and yes, we're Vietnamese), we make a peanut-hoisin dipping sauce. We NEVER use a fish sauce for spring rolls. In a sauce pan, heat up one can of coconut soda (don't worry if you can't find this, I've subbed a can of 7-up or Sprite with the same result albeit with a slightly different taste), about 3 tablespoons of creamy peanut butter, and about 6 tablespoons of hoisin sauce. Whisk until all the peanut butter melts. Simmer. (Taste it & add more hoisin or peanut butter to suite your tastebuds.) Put a tablespoon of cornstarch into a mug, add water, & mix. Slowly add this to the simmering pot to thicken the sauce to your desired consistency - the sauce should have a consistency like gravy. This will make lots of sauce. Cool before serving. Top with crushed peanuts. In our family, 8 spring rolls does NOT equal 8 servings. Seriously, we each eat 3-4 of these as a meal. So that's enough sauce for everyone (well, sometimes, because some of us like the sauce so much, we practically drink the sauce!) UPDATED NOTE: I made 40 of these today for our party. When we make lots of these, it helps to take all the greens and chop it all up together; then I can grab 1 handful and get all the veggies at once. Also, we use slivered cucumbers - adds an extra crunch. Cucumber slices + peanut-hoisin sauce = heaven! Trust me on that one.
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Spring rolls are my absolute favorite Vietnamese food. Apparently, people have different...