Thai Summer Rolls with Peanut Sauce (Low-Carb)

Allergens

Nuts (peanuts)

Ingredients

• 8 large rice papers
• 2 cups mixed lettuce leaves
• 1 cup thinly sliced cucumber
• 1 cup shredded carrots
• 1 cup julienned bell peppers (red, yellow, or orange)
• 1 avocado, sliced
• 1 cup cooked and shelled edamame
• 1 cup fresh basil leaves
• 1 cup fresh mint leaves
• 1/2 cup unsalted roasted peanuts, roughly chopped For Peanut Sauce:
• 1/2 cup natural creamy peanut butter
• 2 tablespoons low
• sodium soy sauce or tamari
• 1 tablespoon fresh lime juice
• 1 tablespoon honey or maple syrup (optional)
• 1 teaspoon sriracha, to taste

Instructions

1. Fill a large bowl with warm water. Soak each rice paper one at a time for 10 20 seconds until softened. Transfer to a clean towel or plate and work quickly before they become too soggy.
2. Place a softened rice paper on a clean surface. Arrange lettuce leaves, cucumber, carrots, bell peppers, avocado, edamame, basil, and mint leaves in a line down the center. Sprinkle with roasted peanuts.
3. Fold in the sides of the rice paper over the filling, then roll up tightly into a cylinder shape, enclosing all the ingredients inside. Repeat for the remaining rolls.
4. For the peanut sauce, whisk together peanut butter, soy sauce, lime juice, honey or maple syrup (if using), and sriracha until smooth. Transfer to a small dish and serve alongside the summer rolls.

Chef’s Insight

Customize your rolls with your favorite vegetables or protein source.

Notes

Adjust the amount of sriracha for your preferred spiciness level.