Vietnamese Keto Dinner: Fresh Spring Rolls with Cucumber Noodles & Shrimp

Allergens

Shellfish, Soy

Ingredients

• 1 large cucumber, spiralized or julienned
• 4 large shrimp, peeled and deveined
• 2 rice paper wrappers
• 1/4 cup mixed fresh vegetables (carrots, bell pepper, cilantro)
• 2 tablespoons peanut sauce (natural peanut butter, lime juice, soy sauce, garlic)

Instructions

1. In a small bowl, prepare the peanut sauce by mixing together natural peanut butter, lime juice, soy sauce, and minced garlic. Set aside.
2. Cook the shrimp in a skillet over medium heat for 2 3 minutes per side until pink and cooked through. Remove from heat and let cool slightly.
3. Soak the rice paper wrappers in warm water for 10 15 seconds to soften, then pat dry with a clean towel.
4. Place a rice paper wrapper on a clean surface. Add a layer of spiralized or julienned cucumber noodles, followed by the cooked shrimp and fresh vegetables.
5. Fold the edges of the rice paper inward, then roll it up tightly into a cylinder shape, enclosing all ingredients.
6. Slice the rolled spring roll diagonally in half and serve with the prepared peanut sauce on the side.

Chef’s Insight

Choose fresh, ripe vegetables for maximum nutritional benefits and vibrant colors.

Notes

Adjust the amount of peanut sauce to personal preference for spiciness and flavor intensity.