The Great Peanut Butter Barbecue

by Joanne on May 16, 2009

This is a Peanut Butter Barbecue challenge hosted by the Peanut Butter boy.  Check out the link to enter your best recipe for a peanut butter barbecue.

pbchallengeI had an idea although I’m a newbie to using the main ingredient in this recipe: Spring Roll Wrappers. This recipe seemed like it would offer a unique twist as well as a great snack dish for a fun afternoon outside in the sun with friends. 


Peanut Butter Spring Rolls with Dipping Sauce, Makes 8 – 10 rolls

  • 1 pkg. of 12 Spring Roll Wrappers.
  • 1/2 cup All Natural Peanut butter (or your favorite)
  • 1 1/2 TBS Rice Vinegar
  • 1 1/2 tsp honey
  • 1 1/2 TBS chopped pickled ginger slices
  • 3 cups cooked white rice.
  • 1/2 green pepper, match stick sliced
  • 1/2 red pepper, match stick sliced
  • 8 oz carrot sticks, match stick sliced.
  • SAUCE:
  • 1/2 cup Your Favorite Peanut Butter
  • 1/2 cup Stonyfield Farms Plain yogurt
  • 2 1/2 tsp soy sauce
  • 1 1/2 TBS Lime juice
  • 1 1/2 TBS chopped pickled ginger slices
  • 1 1/2 TBS honey
  • 1/3 to 1/2 cup Orange Juice
  • 1/2 tsp Red Pepper or Wasabi *Spice it up to you taste preference.


Mix your cooked rice with the peanut butter, vinegar, honey, and ginger.  * You may want to heat the peanut butter slightly in the microwave so it mixes easier into the rice.  Slice all your vegetables.  

In a large pan filled with hot water, soak one spring roll wrapper at a time about 15 seconds to soften. Place onto a dampened, clean tea towel. Dab until sticky and place about 4 slices each of the peppers and carrots, 2 TBS rice mix(form in your hand into a log so it is compacted), about 4 slices each peppers and carrots (do this twice so the colorful veg will show through both sides of the spring wrapper.  Take the end farthest from you and fold over mixture then fold in sides and roll up.  *MAKE SURE YOU ROLL IT TIGHT…as tight as possible without ripping the wrapper.  Place onto a serving plate.  


Mixing the sauce:

Blend all the sauce ingredients together up to the orange juice and and red pepper or wasabi.  Put in enough orange juice to get the desired sauce consistency. Taste the sauce. Do you need spice? If so add it carefully and taste after each addition.


This recipe is really easy – no cooking required.  It is very portable, simply put the sauce in a dish covered with plastic wrap. Put the spring rolls onto a serving platter – but cover with WAX paper before covering with plastic wrap. The rolls are sticky.


It is a unique offering of a starch (rice) with a healthy fat (peanut butter), vegetables (peppers, carrots), all wrapped up and dipped into a unique blend of American and Asian flavor.

It can also be served in a more formal manner:



In the beginning I said I was new at using the spring roll wrappers. What I found out was that they are really easy to use.  My only error was that I did not wrap them tight enough.  Not a huge problem it’s just that they are a bit messier to eat if you don’t compact the rice mix and roll all the filling up tightly.

Hope you enjoy this recipe if you try it.

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  • At 2009.05.16 17:44, Nick said:

    This sounds fantastic! I’ve always wanted to mix a grain with peanut butter but haven’t done so yet. I’m trying this one out, great entry!

    • At 2009.05.17 07:30, Danielle said:

      Wow that is so creative and looks delicious!

      • At 2009.06.24 09:22, Marta said:

        These looks delicious!!! I love the PB in all the levels of the dish!

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