Veggie Spring Rolls with Spicy Peanut Dipping Sauce

Veggie Spring Rolls with Spicy Peanut Dipping Sauce

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


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

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