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Step 2Get the Peanut Sauce Started
The peanut sauce really makes the dish. From my mom's recipe (Excel file in Step 1):
Sauce: combine 18oz peanut butter. 1 1/2 jars hoisin sauce, 1 quart (4 cups) of water as hot as possible, minced garlic from 1/2 of a bunch. Stir on medium heat until smooth and blended. Boiling is not necessary, but getting it very hot helps the blending process. Sauce should be slightly thick, will thicken further when cooled down. Taste and add salt if needed. Add peanut butter if too thin, hoisin if too bland, water if too thick. When remove from stove, add juice of the two limes and mix.
2lettername reminded me that Sriracha hot sauce (or your preferred chili sauce) is a great addition to the peanut sauce. I usually add a tablespoon or two to a pot this large. Taste as you add, and leave some on the side to be safe; your guests can add more directly to their rolls, themselves.
Sauce: combine 18oz peanut butter. 1 1/2 jars hoisin sauce, 1 quart (4 cups) of water as hot as possible, minced garlic from 1/2 of a bunch. Stir on medium heat until smooth and blended. Boiling is not necessary, but getting it very hot helps the blending process. Sauce should be slightly thick, will thicken further when cooled down. Taste and add salt if needed. Add peanut butter if too thin, hoisin if too bland, water if too thick. When remove from stove, add juice of the two limes and mix.
2lettername reminded me that Sriracha hot sauce (or your preferred chili sauce) is a great addition to the peanut sauce. I usually add a tablespoon or two to a pot this large. Taste as you add, and leave some on the side to be safe; your guests can add more directly to their rolls, themselves.
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