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Summer Roll with Betsy’s Best Sauce

A spring roll with Betsy's Best Gourmet Peanut Butter sauce recipe

Summer, spring, winter, fall at Betsy’s Best we eat this recipe through them all! This light dish is fun to make but the dip is what makes this recipe delish. Dip the roll or drizzle inside, either way you do it is perfectly fine.

4 rice paper wraps
½ cup shredded carrots
½ cup shredded cabbage
4 cooked shrimp, sliced lengthwise
½ avocado, sliced
2 Tbsp Betsy’s Best Gourmet PeanutAlmond or Seed Butter
2 Tbsp rice vinegar
2 Tbsp sweet chili sauce
½ tsp soy sauce (or liquid aminos)

    On a wet paper towel, place two rice papers and wet with small amount of water. Flip rice papers over and wet other side. Place rice papers so they overlap by ½ inch. Lay ½ (4) shrimp strips along the center of the rice paper circles. Add ½ the avocado slices, ½ the shredded carrots and ½ the shredded cabbage. Fold the two ends together so they meet and stick in the middle. Roll starting with the flap closest to you toward the end. Press to seal. Repeat for next roll.


    Whisk together Betsy’s Best, vinegar, chili sauce and soy sauce. Pour in bowl. Dip rolls in sauce.

    Add some protein like shrimp, tofu, chicken, egg, or crab for a hardier snack or meal.


    Hi Bob – Peanut sauce is commonly used with Asian dishes including spring and summer rolls. With cinnamon in our peanut butter it actually tastes great when used to make a sauce. Give it a try and let us know what you think. Thanks for your feedback! #LoveBetsysBest

    Posted by Betsy's Best on May 23, 2017

    Peanut butter in a Asian summer roll? Sounds weird to me.

    Posted by Bob on May 23, 2017

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