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

Ingredients

• 1 lb Large Shrimp
• 12 wrappers Rice Paper Wrappers
• 8 leaves Lettuce Leaves
• 0.5 cup Mint Leaves
• 0.25 cup Cilantro
• 1 medium Carrots
• 1 medium Avocado
• 1 cup Cauliflower Rice
• 2 tbsp Sunflower Seed Butter
• 1 tbsp Soy Sauce
• 1 tbsp Rice Vinegar
• 1 tsp Swerve Sweetener
• 1 clove Garlic
• 2 tbsp Water

Instructions

1. 1Cook shrimp: Boil or sauté shrimp until pink and cooked through. Let cool and slice in half lengthwise.
2. 2Prepare vegetables: Julienne carrots, slice avocado, chop mint and cilantro.
3. 3Make the nut-free sauce: Whisk together sunflower seed butter, soy sauce, rice vinegar, Swerve, minced garlic, and water until smooth.
4. 4Assemble rolls: Dip a rice paper wrapper in warm water for a few seconds to soften. Lay flat on a clean surface.
5. 5Layer lettuce, mint, cilantro, carrots, avocado, cauliflower rice, and shrimp on the wrapper.
6. 6Fold the sides in and roll tightly. Repeat with remaining ingredients.
7. 7Serve immediately with the sunflower seed butter dipping sauce.

Substitutions

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