Recipe: Vegan Keto Rainbow Summer Rolls
Delicious for lunch, appetizers, or make-ahead snacks, these keto summer rolls skip the rice-paper skins but save all the flavor and crunch!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at keto-mojo.com.
Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Colander
- Kitchen towel
- Mixing bowl
- Whisk
- Measuring cup
- Kitchen scale
- Spoon
- Peeler
- Plastic wrap
- Refrigerator
Ingredients
- 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
- 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
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