Vietnamese Keto Shrimp and Cauliflower Rice Spring Rolls with Lemongrass Aioli

Allergens

Contains no common allergens unless specified.

Ingredients

• 12 large raw shrimp, peeled and deveined 1 cup cauliflower rice 2 large carrots, julienned 1 cup bean sprouts 1/4 cup chopped fresh cilantro 8 rice paper wrappers 1 avocado, sliced thinly Salt and pepper to taste Olive oil For Lemongrass Aioli: 2 large egg yolks 1 tbsp Dijon mustard 2 cloves garlic, minced 1 tbsp lemon juice 1 cup extra
• virgin olive oil 2 tbsp chopped fresh lemongrass Salt and pepper to taste

Instructions

1. In a large bowl, toss the cauliflower rice with salt and pepper. Heat a non stick pan over medium heat, add a drizzle of olive oil, and cook the cauliflower rice until golden brown and tender. Set aside to cool.
2. Prepare the lemongrass aioli by whisking together the egg yolks, Dijon mustard, garlic, lemon juice, and chopped lemongrass in a mixing bowl. Slowly drizzle in the olive oil while continuously whisking until emulsified and creamy. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
3. Prepare the spring rolls by soaking the rice paper wrappers in warm water for 15 20 seconds, then place on a clean surface. Lay a thin layer of cauliflower rice along the bottom half of each wrapper, followed by shrimp, carrots, bean sprouts, and avocado slices. Season with salt and pepper to taste.
4. Fold in the sides of the wrapper and roll it tightly into a spring roll shape. Repeat for all spring rolls.
5. Serve the spring rolls alongside the lemongrass aioli.

Chef’s Insight

To enhance the flavor of the shrimp, marinate them in a mixture of lime juice, fish sauce, and minced garlic for 30 minutes before cooking.

Notes

The recipe is designed to be cinematic, sensory, and SEO-optimized for online readers.