When it’s hot outside it’s nice to have a cool and refreshing dinner. These Spring Rolls are quick and easy to make. I used pre-portioned tuna steaks from HEB, a slaw mix from HEB and avocado to make the rolls. The peanut sauce comes together nicely and adds the flavor you need to finish up the rolls.
(Adapted from Our Best Bites Thai Peanut Noodles)
1/2 cup chicken broth, vegetable broth, or water
3 tablespoons creamy peanut butter
Sriracha chili sauce to taste
1 1/2 tablespoons honey
3 tablespoons soy sauce
1 1/2 tablespoons fresh minced ginger
2-3 cloves garlic, pressed or minced
Combine ingredients in a microwave-safe bowl and heat on high for 1 minute.
Whisk to combine. If not completely smooth, cook for another 30 seconds-1 minute.