Crispy Keto Thai Salad Rolls with Peanut Dipping Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 large head of butter lettuce, leaves separated 2 cups mixed shredded vegetables (carrots, bell peppers, cucumber) 1 cup cooked, chopped chicken or shrimp 1/4 cup fresh mint leaves 1/4 cup fresh cilantro leaves 1/4 cup roasted unsalted peanuts, roughly chopped Peanut Dipping Sauce: 1/3 cup natural creamy peanut butter 2 tablespoons coconut aminos 2 tablespoons rice vinegar 1 tablespoon lime juice 1 teaspoon minced garlic 1 teaspoon grated ginger 1/2 teaspoon sriracha (optional) 1/4 cup warm water

Instructions

1. Prepare the peanut dipping sauce by whisking together the peanut butter, coconut aminos, rice vinegar, lime juice, garlic, ginger, and sriracha in a small bowl. Gradually add warm water to achieve your desired consistency, mixing well after each addition. Set aside.
2. Assemble the salad rolls by taking one lettuce leaf at a time and placing it on a clean surface. Top with a layer of shredded vegetables, followed by chopped chicken or shrimp, mint leaves, cilantro leaves, and roasted peanuts. Be mindful of not overfilling the lettuce cups.
3. Gently roll up the lettuce leaf, enclosing all ingredients inside, and place it seam side down on a serving platter. Repeat until all salad rolls are assembled.
4. Serve the keto Thai salad rolls with the peanut dipping sauce on the side for an irresistible combination of flavors and textures.

Chef’s Insight

The balance of flavors and contrasting textures create an irresistible combination in these keto Thai salad rolls

Notes

Feel free to adjust the level of spiciness to suit your taste