Spring Roll

Name: Spring Roll
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 1/2 cups julienned vegetables (Cabbage, carrot, cucumber, onion); 7 oz(200g) some fresh cilantro; 3 oz (85g) some fresh mint; 8-10 fresh mozzarella cheese, julienned or dairy-free cheese; 1/3 cup shirataki noodles; 1 tbsp. whole spring roll keto rice papers; ½ tsp. For dipping sauce:; 1 tbsp. salted creamy almond butter; 1/2 tsp. tamari; stevia or to taste; fresh lime juice; chilli garlic sauce; hot water (to thin)

Cook the shirataki noodles according to the packaging directions, cut the vegetables in Julienne.

Cook20 min
Total20 min
Serves4
LevelIntermediate

Lunch Gluten-Free Keto Low-Carb Vegetarian Asian

Ingredients

1 1/2 cups julienned vegetables (Cabbage, carrot, cucumber, onion)
7 oz(200g) some fresh cilantro
3 oz (85g) some fresh mint
8-10 fresh mozzarella cheese, julienned or dairy-free cheese
1/3 cup shirataki noodles
1 tbsp. whole spring roll keto rice papers
½ tsp. For dipping sauce:
1 tbsp. salted creamy almond butter
1/2 tsp. tamari
stevia or to taste
fresh lime juice
chilli garlic sauce
hot water (to thin)

Preparation

Cook the shirataki noodles according to the packaging directions, cut the vegetables in Julienne.
Stir together all the dipping sauce ingredients in a bowl set aside, place the rice papers in hot water to soak for 10-15 minutes.
Lay a rice paper, top with shirataki noodles, julienned vegetables, cheese, mint, and cilantro then roll them up, place in a platter, seams side down, enjoy with almond butter sauce.