Thai-Inspired Summer Rolls with Oat & Nut Butter Dipping Sauce

Recipe - Thai Summer Rolls with Oat & Nut Butter Dipping Sauce

Are you surprised to see our Original Granola Butter featured in a savory dish? The toasty oats, coconut, cashews and almonds in our granola butter blend deliciously with chili paste and Sriracha to create a piquant dipping sauce for fresh, herbaceous summer rolls! Slice all your vegetables and prepare your noodles ahead of time before you begin assembling.

Makes 6 rolls

Summer Roll Ingredients

6 rice paper wraps

1 carrot, sliced into thin matchsticks

½ English cucumber, sliced into matchsticks

¼ cup Napa cabbage, thinly sliced

½ bell pepper, sliced into matchsticks

6 Fresh Thai basil leaves

¼ cup fresh cilantro leaves

¼ cup fresh mint leaves

½ cup cooked vermicelli noodles


Dipping Sauce Ingredients

½ cup Michele's Original Granola Butter

2 tbsp low sodium soy sauce

1 tbsp water

½ tsp Thai Chili paste

½ tsp sriracha

1 garlic clove, minced

2 tbsp fresh lime juice



1. Assemble wraps:
  • Fill a large bowl with hot water. Insert rice paper wrap, working one at a time, for 20 seconds to soften.
  • Remove and place on the cutting board.
  • Arrange vegetables, herbs and noodles in the center. Roll like a burrito to finish.
  • Slice in half.

2. Prepare sauce:

  • In a medium bowl, whisk together all dipping sauce ingredients until blended.
  • If sauce seems too thick, whisk in an additional 1 tbsp of water at a time until desired thickness is achieved.
Serve sauce alongside summer rolls.
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