Keto Vietnamese Brunch: Shrimp & Vegetable Summer Rolls with Avocado Cream Sauce

Allergens

None

Ingredients

• 12 large shrimp, peeled and deveined
• 8 rice paper wrappers (keto
• friendly)
• 1 cup julienned carrots
• 1 cup julienned cucumber
• 1 cup julienned red bell pepper
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1 avocado, pitted and peeled
• 1/4 cup unsweetened almond milk
• 1 tablespoon lime juice
• Salt and pepper, to taste

Instructions

1. Step 1: In a large saucepan, bring water to a boil. Add shrimp and cook until pink and cooked through, about 3 4 minutes. Drain and let cool. Step 2: Soak rice paper wrappers in warm water for 30 seconds or until softened. Step 3: Assemble the rolls by placing a soaked wrapper on a flat surface, followed by shrimp, carrots, cucumber, bell pepper, mint leaves, and cilantro leaves. Roll tightly and set aside. Step 4: In a blender, combine avocado, almond milk, lime juice, salt, and pepper. Blend until smooth, then pour into a serving dish.

Chef’s Insight

The combination of flavors and textures creates an irresistible dining experience.

Notes

This recipe is easy to scale up or down, depending on the number of servings needed.