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Keto Vietnamese Spring Rolls with Peanut Dipping Sauce
How to Make It
Step 1
To make the sauce, add the peanut butter, boiling water, fish sauce, rice vinegar, maple-flavored syrup, and sesame oil to a bowl. Whisk to combine and set aside.
Step 2
Slice the carrot, cucumber, and red bell pepper into thin match sticks and set them aside. Remove the shirataki noodles from their package, run them under cold water, and set them aside in a bowl.
Step 3
Set a pot with boiling water over medium heat. Add the raw shrimp and blanch them for 1-2 minutes until pink and curled up. Remove them from the water and set them aside on a plate.
Step 4
To make the spring rolls, lay a large collard green leaf on a plate. Add ¼ of the shirataki noodles in the center of the leaf. Add 2 pieces of shrimp, followed by some carrots, cucumbers, and bell peppers.
Step 5
Add a small handful of mint leaves and start rolling. Fold like you would a burrito or regular spring rolls. Secure with toothpicks if needed. Repeat until you have 4 spring rolls.
Step 6
Transfer the rolls to a serving platter. Pour the sauce in a dipping bowl Enjoy!
Ingredients
- Peanut butter – 3 tbsp
- Boiling water – 3 tbsp
- Natural Rice Vinegar – 1 tbsp
- Fish sauce (nam pla or nuoc mam) – 1 tbsp
- Maple Flavored Syrup – 1 tbsp
- Sesame oil – 1 tsp
- Carrots, raw – 1 small – 5 3/4″ long or less
- Cucumber – 0.5 small – 6 3/8″ long
- Red pepper – 0.5 medium – 2 1/2″ diameter x 2 3/4″
- Shrimp – 8 large
- Collards, raw – 100 g
- Shirataki Noodles – 200 g
- Mint Leaves – 0.5 cup
