Fresh, crunchy, creamy, spicy, colorful, satisfying, and craveable, these keto summer rolls have it all. Make a double or triple batch for a tasty party snack evocative of the classic Thai appetizer. Can’t find Napa cabbage? Use raw romaine lettuce leaves to make edible “cups”!
Vegan Keto Rainbow Summer Rolls with Peanut Sauce
Ingredients List
FOR THE ROLLS
- 2 tsp sea salt
- 8 Napa cabbage leaves
- freshly ground pepper
- 1 cup (3 oz) julienne-cut Napa cabbage (cut into thin, 3-inch-long strips)
- 1/2 avocado, sliced into thin wedges
- 1/2 red bell pepper, cut into 3-inch-long thin matchsticks (2 oz)
- 1/3 English cucumber, peeled, seeded and cut into 3-inch-long matchsticks
- 2 green onion tops, julienne cut thin strips, 3-inches long
- 1/2 cup mint and cilantro leaves
FOR THE DIP
- 1/4 cup no-sugar-added peanut butter
- 1 Tbsp chili garlic sauce
- 1 Tbsp tamari, gluten free
- 1/2 Tbsp lime juice
- 1 tsp white vinegar
- 1½ Tbsp warm water
Instructions
- Bring a medium pot of water to a boil over high heat. Add the salt and the cabbage leaves. Stir gently to submerge for 40 seconds. Remove and drain under cold water. Gently spread the leaves on clean kitchen towels to dry.
- On a clean surface, lay out the cabbage leaves. Divide the vegetables and herbs evenly among the leaves. Roll tightly, starting where the leaf meets the root of the cabbage and working your way up. Chill for at least one hour and up to overnight, covered.
- Meanwhile, in a medium bowl, combine the peanut butter, chili garlic sauce, tamari, lime juice and vinegar, and warm water. Whisk together until well combined. If the sauce is too thick, thin it with a little water.
- Serve the rolls with the peanut sauce on the side.
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Credits
RecipeEric Lundy
PhotographyErin Ng
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