Keto Vietnamese Spring Rolls with Spicy Almond Dipping Sauce

Allergens

Shellfish (shrimp)

Ingredients

• 8 large rice paper wraps (keto
• friendly)
• 1 cup shrimp, peeled and deveined
• 1 cup lettuce, chopped
• 1 cup cucumber, thinly sliced
• 1 cup red bell pepper, julienned
• 1/2 cup carrots, julienned
• 1/4 cup cilantro leaves, chopped
• 1/4 cup peanuts, crushed
• 1 avocado, sliced (optional) Spicy Almond Dipping Sauce:
• 1/2 cup almond butter
• 1/4 cup coconut aminos
• 2 tablespoons rice vinegar
• 1 tablespoon sriracha
• 1 teaspoon freshly grated ginger
• 1 clove garlic, minced
• 1 lime, juiced

Instructions

1. In a small bowl, whisk together almond butter, coconut aminos, rice vinegar, sriracha, ginger, garlic, and lime juice until smooth. Set aside.
2. Fill a large bowl with warm water. Dip one rice paper wrap into the water for a few seconds until softened, then transfer to a clean work surface.
3. Place lettuce, cucumber, red bell pepper, carrots, cilantro leaves, and peanuts in the center of the softened rice paper. Top with shrimp and avocado slices, if using.
4. Fold in the sides of the rice paper over the filling, then roll up the wrap tightly like a burrito. Repeat for the remaining ingredients.
5. Cut each wrap in half on a diagonal and serve with spicy almond dipping sauce.

Chef’s Insight

Don't skip the spicy almond dipping sauce - it takes these spring rolls to the next level!

Notes

These spring rolls are a tasty and healthy choice for those following a keto diet.