Keto Vietnamese Shrimp Summer Rolls with 'Peanut-Free' Sauce

Instructions

1. 1Place the about 450 g Large Shrimp in a medium saucepan. Add enough water to cover the shrimp. Bring the water to a boil over high heat. Cook for 2-3 minutes, or until the shrimp turn pink and opaque. Drain the shrimp and let them cool completely, about 15 minutes. Once cool, slice each shrimp in half lengthwise.
2. 2Prepare the vegetables: Peel and cut the 1 medium Carrots into thin matchsticks (julienne). Pit and slice the 1 medium Avocado into thin slices. Roughly chop the 0.5 cup Mint Leaves and the 0.25 cup Cilantro.
3. 3Make the peanut-free sauce: In a small bowl, whisk together the 2 tbsp Sunflower Seed Butter, 1 tbsp Soy Sauce, 1 tbsp Rice Vinegar, 1 tsp Swerve Sweetener, 1 clove minced Garlic, and 2 tbsp Water until the mixture is smooth and well combined.
4. 4Assemble the rolls: Fill a shallow dish or pie plate with warm water. Submerge one Rice Paper Wrapper in the warm water for 15-30 seconds, until it is pliable but not sticky. Carefully lay the softened wrapper flat on a clean, damp work surface.
5. 5Layer the ingredients onto the bottom half of the wrapper: Place 1-2 leaves of Lettuce Leaves, then sprinkle with some of the chopped 0.5 cup Mint Leaves and 0.25 cup Cilantro. Arrange a few slices of the 1 medium Avocado, a portion of the 1 cup Cauliflower Rice, and a few of the halved shrimp on top of the herbs. Do not overfill.
6. 6Fold the sides of the wrapper inward over the filling, then tightly roll the wrapper from the bottom up to enclose the ingredients. Repeat steps 4-6 with the remaining ingredients until all rolls are assembled.
7. 7Serve the Keto Vietnamese Shrimp Summer Rolls immediately with the prepared sunflower seed butter dipping sauce.

Substitutions

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