Munchy Monday: Best Ever Thai Peanut Sauce

 Last week I became edgy for some fresh spring rolls.  I called the restaurant where a friend and I enjoyed the buffet and where I ate at least two and possibly three of them.  I wanted something yummy to eat.  The telephone number was not answered.  When I went to Google to see if I had the right number, there in red letters Google said, "permanently closed"!  What a sad sad thing.  The lady was older and I can understand but I am sad.

So I decided to make some fresh spring rolls myself.  I did it, too.  They were not very pretty but they tasted fine.  ESPECIALLY after I made the Thai Peanut Sauce below!

Thai Peanut Sauce

1/3 cup peanut butter
1 Tablespoon rice vinegar
1 Tablespoon maple syrup
1 Tablespoon Bragg's Liquid Aminos
1 large clove garlic
2-3 Tablespoons water

Since we have a Vitamix that uses the 8 ounce cups I put all the ingredients in one of the cups, installed it on the blender base and blended for 60 seconds.  I used 2 Tablespoons water first them thought I would used 2 more Tablespoons water.  This entailed removing the cup for the blender and adding more water.  It worked out.

This peanut sauce was so light and fluffy I could have just eaten it all with a spoon, but I did not!  I dipped the falling-apart spring rolls into a small bowl of sauce and really enjoyed myself. I offered some to Dear One but he was happily eating pizza and refrained.  More for me.  

Since I am trying to be more health-conscious this year there is still some sauce in the refrigerator...people should be impressed that I did not eat it all.

It appears that I did not photograph the peanut sauce!  Here are the spring rolls however. You can see they are kind of a disaster but they tasted good. Only vegetables and a sliced dill pickle spear inside.  Pretty yummy.