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+ servings

Hoisin Peanut Dipping Sauce

Cook Time 10 minutes
Course sauces
Cuisine vietnamese
Servings 0.5 Cup


  • 4 tablespoon Hoisin Sauce
  • 4 tablespoon Smooth Peanut Butter I use Skippy
  • 1 ½ tablespoon Fresh Lime Juice
  • ½ teaspoon Sesame Oil
  • ¼ cup Water or more/less as needed


  • In a small saucepan or pot, combine the peanut butter with the hoisin sauce. As both are soft, they should combine very easily. A whisk may work best to mix it together.
  • Once the peanut butter and the hoisin sauce has fully combined, turn the heat on medium and cook the mixture until it starts to bubble slightly.
  • When the mixture starts to heat up, add water in small amounts. The amount you add will vary on how thick or thin you want your sauce. I personally like a thinner sauce so I will eyeball the water and pour enough to thin out the sauce. Usually for this amount it will be around ¼ cups and if I want it thinner I will add a touch more. Keep in mind that the sauce will also thicken once it cools down.
  • Once you reach your desired consistency and everything is well combined, turn off the heat and taste your sauce. Add in the lime juice & sesame oil until well combined.
  • Chill sauce or serve immediately. Optional: garnish it with roasted crushed peanuts or even combine with sambal olek.


If you like, you can also add in your chili sauce of choice to make it spicy.
I personally like to let the sauce cool off before serving, but it’s totally fine to serve warm.
I would store this sauce up to 1 week in the fridge in an airtight container. Its very fast to make so if you don't find yourself using it often, just make as much as you will need.
Keyword Fresh Spring Roll, goi cuon, hoisin peanut, hoisin peanut sauce, hoisin sauce, peanut sauce, rice paper roll, Salad roll, summer rolls, vietnamese
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