Vibrant Vietnamese Low-Carb Spring Rolls and Citrus Ginger Smoothie

Allergens

N/A

Ingredients

• 8 large rice paper wraps 1 cup shredded carrots 1 cup shredded red cabbage 1 cup fresh mint leaves 1 cup fresh basil leaves 2 cups cooked and sliced chicken breast or tofu for vegetarian option 1 cup bean sprouts 4 oz. glass noodles (optional, for non
• low
• carb version) Citrus ginger smoothie ingredients: 1 ripe banana 1 cup mixed berries (frozen or fresh) 1/2 cup orange juice 1/2 cup coconut water 1
• inch piece of ginger, peeled and chopped Ice cubes as needed

Instructions

1. Fill a large bowl with warm water. Soak rice paper wraps one at a time for about 30 seconds until softened. Place on a clean damp cloth to prevent drying out.
2. Arrange a row of soaked rice papers on a clean surface. Lay down a lettuce leaf, followed by carrots, red cabbage, mint leaves, basil leaves, chicken or tofu, bean sprouts, and a few noodles if using.
3. Fold the edge of the rice paper closest to you over the fillings, tuck in the sides, and roll away from you into a tight cylinder. Repeat for the remaining spring rolls.
4. Cut each spring roll diagonally and serve with your favorite dipping sauce.
5. Blend all citrus ginger smoothie ingredients until creamy and smooth. Add ice cubes if desired for extra thickness. Serve immediately.

Chef’s Insight

Use fresh ingredients for maximum flavor and nutrition.

Notes

This dish is a great source of lean protein and vitamins from fresh vegetables.