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 Peanut, Almond 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.