Vietnamese Peanut Sauce - Dipping Sauce for Fresh Spring Rolls

I haven't tried this, but it's supposed to be a great dipping sauce for Vietnamese-style fresh spring rolls. I found it on the Kitchen Chick blog, and it is apparently adapted from "Foods of Vietnam" by Nicole Routhier. If you are gluten-free you can find gluten-free hoisin sauces made by brands such as Kame or Premier Japan.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1⁄4 cup roasted peanuts, ground, for garnish
• 1  tablespoon  peanut oil
• 2  garlic cloves, minced
• 1  teaspoon  chili paste or 1  teaspoon sriracha sauce
• 1⁄2 cup chicken broth or 1⁄2 cup water
• 2  tablespoons tomato paste
• 3⁄4 teaspoon sugar
• 2  tablespoons peanut butter (or more)
• 1⁄4 cup hoisin sauce

Directions

1. Heat the oil and add the garlic, chili paste, and tomato paste.
2. Fry until garlic is golden brown.
3. Add the broth, sugar, peanut butter, and hoisin sauce, and whisk to dissolve the peanut butter.
4. Bring to a boil.
5. Reduce the heat and simmer for 3 minutes.
6. Garnish with the ground peanuts.