Keto Vietnamese Summer Rolls with Peanut-Free Sauce

Ingredients

• 8 sheets Rice Paper Wrappers
• about 450 g Shrimp, cooked and peeled
• 1 medium Avocado, sliced
• 1 medium Cucumber, julienned
• 1/2 cup Carrot, julienned
• 4 leaves Lettuce Leaves
• 1/4 cup Mint Leaves
• 1/4 cup Cilantro Leaves
• 2 tablespoons Sunflower Seed Butter
• 2 tablespoons Soy Sauce (Tamari for Gluten-Free)
• 1 tablespoon Rice Vinegar
• 1 teaspoon Swerve (Erythritol)
• 1/2 teaspoon Sesame Oil
• 1/2 clove Garlic, minced

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the peanut-free sauce by combining sunflower seed butter, soy sauce (or tamari), rice vinegar, Swerve, sesame oil, and minced garlic. Mix well.
2. 2Fill a shallow dish with warm water.
3. 3Dip a rice paper wrapper in the warm water for a few seconds until pliable.
4. 4Lay the wrapper on a flat surface.
5. 5Place a lettuce leaf on the wrapper, then layer with shrimp, avocado, cucumber, carrot, mint leaves, and cilantro leaves.
6. 6Fold the sides of the wrapper inward and roll tightly from the bottom up.
7. 7Repeat with the remaining wrappers and ingredients.
8. 8Serve the summer rolls with the peanut-free sauce.

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