- Sweet Thai Chili Peanut Butter
- Any Ground Protein
- Vegetables (ex: carrots, water chestnuts, onions, tomato, bean sprouts)
- Minced garlic
- Minced lemongrass
- Soy sauce
- Hoison sauce
- Cooking Oil (I used Sesame Oil)
- Shichimi Togarashi (optional)
- Garlic Chili Sauce (optional)
NOTE: I have no measurements because I “eyeball” it (but I’ll guess-timate for those who need it) and I am constantly tasting for flavor. Don’t worry; trust yourself.
Prep all of your veggies and set aside. Also good to add are bell peppers, cucumbers, alfalfa sprouts, …
In a pan, heat just enough cooking oil to brown about a teaspoon of minced garlic for every half pound of ground protein. Once the oil is heated, brown your garlic and protein.
While that is cooking, in a bowl on the side add two tablespoons of Sprelly Sweet Thai Chili Peanut Butter and add cooking oil mixing continuously until sauce-like consistency (instead of a spread). [Note: Oil used will affect the end flavor so I recommend a light one]
Back to the pan.. Add your newly made Sprelly peanut sauce, Soy Sauce, Hoison Sauce, Salt, Pepper, Shichimi Togarashi, Garlic Chili Sauce, … All to flavor. Be mindful that you can always add more, but it is harder to fix when you add too much.
Once it is to your liking in flavor, take off the heat and set aside.
More Sprelly Peanut Sauce: Like the sauce made for the cooking protein, need to make some more to top off the wrap. So might as well make extra in the window of cooking the protein.
Assemble your wrap and you are ready to eat.
This Sprelly peanut sauce will also be great with Vietnamese Spring Rolls.