Keto Thai Salad Rolls – Energy Boost for the Mind & Body

Allergens

Shellfish (shrimp)

Ingredients

• 1. 8 pieces of rice paper (spring roll wrappers) 2. 16 large leaves of lettuce 3. 1 lb shrimp, peeled and deveined 4. 1 cucumber, thinly sliced 5. 1 red bell pepper, julienned 6. 1 yellow bell pepper, julienned 7. 1 cup fresh basil leaves 8. 1 cup fresh mint leaves 9. 1 avocado, sliced 10. 2 tablespoons rice vinegar 11. 1 tablespoon fish sauce (gluten
• free) 12. 1 tablespoon coconut aminos 13. 1 teaspoon sesame oil

Instructions

1. Begin by marinating the shrimp with 1 tablespoon of coconut aminos, 1 teaspoon sesame oil, and a pinch of salt. Set aside for 15 minutes.
2. Prepare an ice bath to quickly cool the cooked shrimp.
3. Bring a pot of water to a rolling boil. Blanch the shrimp for 2 3 minutes until pink and opaque. Immediately transfer the shrimp to the ice bath to stop the cooking process.
4. While the shrimp is cooling, prepare the dipping sauce by combining rice vinegar, fish sauce, and the remaining coconut aminos in a small bowl. Mix well.
5. Fill a large bowl with warm water. Dip each rice paper sheet into the warm water for 5 10 seconds until softened. Transfer to a clean kitchen towel to avoid sticking.
6. Lay a softened rice paper on a flat surface. Place a lettuce leaf at the bottom, followed by the marinated and cooled shrimp, cucumber slices, bell pepper julienne, basil leaves, mint leaves, and avocado slices. Be mindful of portion sizes to stay within keto guidelines.
7. Fold the sides of the rice paper inwards and then roll the paper tightly from the bottom up. Repeat with the remaining ingredients.
8. Slice each roll diagonally into halves and serve immediately with the dipping sauce on the side.

Chef’s Insight

Feel free to add or swap out vegetables based on your preferences and what's in season.

Notes

Enjoy this nutritious snack or meal with friends and family for a shared experience of taste and health.