Veggie Spring Rolls with Spicy Peanut Dipping Sauce
Veggie Spring Rolls with Spicy Peanut Dipping Sauce , By Healthy Living and Lifestyle .
An easy 4-ingredient recipe for no bake low carb keto chocolate peanut butter protein balls! A thick and fudgy peanut butter center, covered in a sugar-free chocolate. These 5-minute keto chocolate peanut butter fat bombs are a quick healthy dessert or protein-packed snack with a peanut-free option! Paleo, Vegan, Gluten Free.
Prep Time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Servings: 20 Servings
• 20, 9 inch rice paper wrappers
• 8 ounces maifun or vermicelli rice noodles
• 2 heads romaine lettuce
• 1 red bell pepper, thinly sliced
• 1/2 hothouse cucumber, thinly sliced
• 2 heaping cups carrots, shredded
• 2 heaping cups purple cabbage, shredded
• 2 heaping cups mung bean sprouts
• Spicy Peanut Dipping Sauce
• 1/2 cup natural peanut butter*
• 1/2 cup unseasoned rice vinegar
• 1/4 cup maple syrup
• 1/4 cup coconut aminos (or soy sauce)
• 1/4 cup chili garlic sauce
• 2 green onions, thinly sliced
• Bring a large pot of water to a boil. Add rice noodles and cook for 2 minutes. Remove from heat, drain and rinse under cold water to stop cooking.
• Trim romaine leaves to fit on the rice paper. Working with one rice paper at a time, submerge in a shallow bowl of water (a round cake pan works well) for 5 seconds. Remove rice paper from water and place on your work surface. Lay a romaine leaf on the paper, then layer on a small amount of rice noodles and each of the veggies.
• Fold over one side of the rice paper then fold over top and bottom. Using a rolling motion, continue to seal rice paper on opposite side.
• Store spring rolls in the fridge, uncut, for up to 5 days.
Read More this full recipes at Veggie Spring Rolls with Spicy Peanut Dipping Sauce
An easy 4-ingredient recipe for no bake low carb keto chocolate peanut butter protein balls! A thick and fudgy peanut butter center, covered in a sugar-free chocolate. These 5-minute keto chocolate peanut butter fat bombs are a quick healthy dessert or protein-packed snack with a peanut-free option! Paleo, Vegan, Gluten Free.
Prep Time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Servings: 20 Servings
INGREDIENTS:
• 20, 9 inch rice paper wrappers
• 8 ounces maifun or vermicelli rice noodles
• 2 heads romaine lettuce
• 1 red bell pepper, thinly sliced
• 1/2 hothouse cucumber, thinly sliced
• 2 heaping cups carrots, shredded
• 2 heaping cups purple cabbage, shredded
• 2 heaping cups mung bean sprouts
• Spicy Peanut Dipping Sauce
• 1/2 cup natural peanut butter*
• 1/2 cup unseasoned rice vinegar
• 1/4 cup maple syrup
• 1/4 cup coconut aminos (or soy sauce)
• 1/4 cup chili garlic sauce
• 2 green onions, thinly sliced
INSTRUCTIONS:
• Bring a large pot of water to a boil. Add rice noodles and cook for 2 minutes. Remove from heat, drain and rinse under cold water to stop cooking.
• Trim romaine leaves to fit on the rice paper. Working with one rice paper at a time, submerge in a shallow bowl of water (a round cake pan works well) for 5 seconds. Remove rice paper from water and place on your work surface. Lay a romaine leaf on the paper, then layer on a small amount of rice noodles and each of the veggies.
• Fold over one side of the rice paper then fold over top and bottom. Using a rolling motion, continue to seal rice paper on opposite side.
• Store spring rolls in the fridge, uncut, for up to 5 days.
Read More this full recipes at Veggie Spring Rolls with Spicy Peanut Dipping Sauce
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