Vietnamese Cauliflower Rice Rolls – A Paleo Delight!
Discover our scrumptious Vietnamese Cauliflower Rice Rolls recipe, perfect for Paleo diets and packed with flavors that will transport you straight to Vietnam. This easy-to-follow guide includes detailed instructions, mouthwatering images, and a rich cultural background of this traditional dish.
Allergens
Shellfish (shrimp) - Tree nuts (peanuts)
Ingredients
- 1 large head cauliflower, riced
- 2 cups shredded carrots
- 2 cups thinly sliced green onions
- 1 cup fresh cilantro leaves
- 4 oz cooked shrimp, peeled and deveined
- 4 oz thinly sliced cooked chicken breast
- 1/2 cup chopped peanuts
- 8 large rice paper wrappers
- 2 cups warm water for soaking
Instructions
- Rinse the cauliflower, remove the leaves and cut into florets. Rice the cauliflower using a food processor or by hand with a cheese grater until you have about 4 cups of rice like cauliflower. Set aside.
- In a large bowl, combine riced cauliflower, shredded carrots, green onions, cilantro leaves, shrimp, and chicken breast. Mix well to ensure all ingredients are evenly distributed.
- Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 seconds until softened but not soggy.
- Place the softened wrapper onto a clean surface. Spread a generous portion of the cauliflower mixture along the center, leaving about an inch border on all sides.
- Fold in the sides of the wrapper and roll it up from the bottom to create a tight roll. Repeat with the remaining ingredients.
- Slice each roll into bite sized pieces and serve immediately.
Chef’s Insight
For an added touch, serve with a side of homemade sweet chili sauce.
Notes
Feel free to experiment with different proteins and vegetables for a personalized touch.