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”!
Course: Appetizer, Side Dish, Snack, Quick & Easy, Kid-Friendly
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.