I have been lucky enough to find vegan fish sauce, but if you can’t find it, just omit it. Same goes for any other ingredients BUT please try to use fresh garlic and ginger! If you aren’t familiar with tamarind juice, just use more lime or 1 teaspoon of rice vinegar.
1/4 c smooth peanut butter
1/4 c water or canned coconut milk
1 T soy sauce or liquid aminos
1 t vegan fish sauce or coconut aminos
1 t sugar
1-2 cloves of garlic, minced
1 t minced ginger
1-2 t sambal or similar hot sauce
Juice of 1/2 lime
1 T tamarind juice
Add everything except the water or milk to a bowl. Add the water or milk one tablespoon at a time, mixing thoroughly, until the desired consistency is reached. Check for seasoning and adjust as needed.
Cover and refrigerate until chilled.
Serve with summer rolls.