Keto Fresh “Spring Rolls” with Peanut Dipping Sauce
Ingredients
For the rolls (choose your fillings):
Large lettuce leaves (like romaine or butter lettuce) OR cabbage leaves (as wrappers)
1 small cucumber, julienned
1 small carrot, julienned (optional, or swap with zucchini for fewer carbs)
½ bell pepper, julienned
½ cup shredded purple cabbage
½ avocado, sliced
Fresh herbs: mint, cilantro, or basil
Cooked protein (optional): shrimp, grilled chicken, or sliced turkey
For the peanut dipping sauce:
3 tbsp natural peanut butter (unsweetened)
1 tbsp soy sauce or coconut aminos
1 tbsp rice vinegar or lime juice
1 tsp sesame oil
½–1 tbsp monk fruit or erythritol (optional for sweetness)
1–2 tbsp warm water (to thin to desired consistency)
Pinch of red pepper flakes or sriracha (optional, for heat)
Instructions
1. Prep the “wrappers”
Wash and pat dry large lettuce or cabbage leaves. These will act as your keto-friendly wrappers.
2. Fill the rolls
Lay a leaf flat.
Add a small bundle of cucumber, cabbage, bell pepper, and avocado.
Add protein if using.
Roll tightly, tucking in sides as you go (like a burrito).
3. Make the sauce
Whisk together all peanut sauce ingredients until smooth. Adjust sweetness, spice, or thickness as desired.
4. Serve
Slice rolls in half for presentation.
Arrange on a platter and serve with peanut dipping sauce.
💡 Tips
Use nori sheets (seaweed) as an alternate low-carb wrapper for variety.
If you miss the chewy rice paper texture, try konjac wraps (low-carb, keto-friendly, available online).
Store rolls in the fridge wrapped in damp paper towels, covered with plastic wrap — best eaten the same day.
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