bosco Posted February 14, 2017 Report Share Posted February 14, 2017 These were awesome and I finally perfected my peanut sauce for dipping. I made 12 but should have made more. 7 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted February 14, 2017 Report Share Posted February 14, 2017 Love string rolls yours look pretty good Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Pequod Posted February 14, 2017 Report Share Posted February 14, 2017 Have you posted this peanut sauce recipe? Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted February 14, 2017 Report Share Posted February 14, 2017 Wow Bosco those look great. One of my favorite foods Quote Link to comment Share on other sites More sharing options...
bosco Posted February 14, 2017 Author Report Share Posted February 14, 2017 I have not but I will gladly give it to you. I use a 2:1 ratio of hoisin sauce to natural peanut butter. Don't use sugar based peanut butter as it tastes off So basically 1/4 cup of natural peanut butter and 1/2 cup of hoisin sauce mix in 1 tbsp of seasoned rice vinegar and add water to get your desired thickness then crumble some unsalted peanuts. I don't like the salted peanuts as the hoisin sauce has enough salt 3 Quote Link to comment Share on other sites More sharing options...
Paul Posted February 14, 2017 Report Share Posted February 14, 2017 Very nice! I need to venture out of the box more often and try something like this. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted February 14, 2017 Report Share Posted February 14, 2017 I recently made some using whole grain-ish wrappers. Won't be doing that again Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 14, 2017 Report Share Posted February 14, 2017 I have yet to locate those really thin wrappers. Will have to look harder. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 14, 2017 Report Share Posted February 14, 2017 Tasty looking, Bosco, you must be desperate for spring too. Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted February 14, 2017 Report Share Posted February 14, 2017 2 hours ago, dstr8 said: I recently made some using whole grain-ish wrappers. Won't be doing that again I do believe I heard a cringe when you Posted this! I get some very good Vietnamese food and dearly love these with hoisin and peanuts and vinegar/or lime and sriracha sauce all mixed. 3 Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted February 14, 2017 Report Share Posted February 14, 2017 2 hours ago, ckreef said: I have yet to locate those really thin wrappers. Will have to look harder. This is the latest brand she uses, but I know has used others. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 15, 2017 Report Share Posted February 15, 2017 Love spring rolls. Haven't done any for a long time now. At least working with rice paper is a lot easier than working with phyllo in my book! @dstr8 - 2 Quote Link to comment Share on other sites More sharing options...
bosco Posted February 15, 2017 Author Report Share Posted February 15, 2017 8 hours ago, MacKenzie said: Tasty looking, Bosco, you must be desperate for spring too. be safe Mac, you have some crazy storms out your way Quote Link to comment Share on other sites More sharing options...
tinyfish Posted February 15, 2017 Report Share Posted February 15, 2017 Don't those look great. I don't think you could make enough of those spring rolls. Quote Link to comment Share on other sites More sharing options...
bosco Posted February 15, 2017 Author Report Share Posted February 15, 2017 I have left over of everything so I plan on making another batch for the weekend 1 Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted February 15, 2017 Report Share Posted February 15, 2017 Cha gio (no accent marks assigned) is the "spring roll" without rice paper wrapping. It uses the potsticker style wraps that are grainy. Generally they have the contents ground up before wrapping and sealing in their cocoon for frying. Goi cuon (no accents since this machine won't do it) is the "Spring roll" that is NOT fried and always wrapped in thin rice paper wraps. The contents have thin rice noodles as a base for the contents along with a vegetable thinly sliced, like cucumbers and carrots, and a little meat like shrimp or pork w/fat. The Hoisin sauce based dipping sauce is one way to go and the fish sauce based dipping sauce is another. I horrified my wife when I requested mam ruoc (again no accents!) as a base sauce. A lot more flavor although pretty stinky 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 15, 2017 Report Share Posted February 15, 2017 Yeah, fish sauce is pretty pungent stuff! Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted February 15, 2017 Report Share Posted February 15, 2017 (edited) Not as bad ss mam ruoc! A place you DON NOT WANT TO BE is the sauces isle in an asian supermarket during an earthquake. The potential for big stink is everywhere and every dog and cat in the neighborhood would be following you. Edited February 16, 2017 by FotonDrv added text 3 Quote Link to comment Share on other sites More sharing options...
