November 4, 2019
Spring Rolls
This fresh spring roll uses jicama slices in place of the traditional rice wrapper, making it low carb. The jicama also provides a nice crunch that goes well with fresh herbs, marinated shrimp, and bright pickled veggies. A robust peanut sauce rounds everything out nicely. Best of all, this dish requires no cooking!
Servings: 10
Calories: 192kcal
Ingredients
Pickled Carrots and Daikon:
- 1 cup rice vinegar
- 1/3 cup monk fruit granulated
- 1/2 teaspoon salt
- 1 carrot julienned
- 1 small daikon julienned
Shrimp:
- 1 pound shrimp pre-cooked
- 2 tablespoons fish sauce
- 1 tablespoon monk fruit granulated
- 1 clove garlic minced
- 1/4 teaspoon pepper
Spring Rolls:
- 1/2 jicama sliced 1/16th inch thin on a mandolin
- 1 bunch mint
- 1 bunch cilantro
Peanut Sauce:
- 1/2 cup crunchy natural peanut butter
- 2 cloves garlic minced
- 1 tablespoons monk fruit powdered
- 1 tablespoon fish sauce
- 2 teaspoons gluten free soy sauce or 2 tablespoons coconut aminos
- 2 teaspoons sesame oil
- 1 tablespoon lime juice
- 1 teaspoon sriracha
- 6 ounces coconut milk about half of a 13.5oz can
Instructions
- Prepare the pickled carrots and daikon: combine vinegar, salt, and sweetener. Add the julienned vegetables, ensure they are submerged, and refrigerate for at least one hour and up to one week.
- Prepare the shrimp: combine shrimp with fish sauce, sweetener, garlic, and pepper. Allow to marinate in the refrigerator while the vegetables are pickling.
- While vegetables and shrimp marinate, make the peanut sauce. Combine all ingredients and whisk until smooth. Adjust seasoning to taste.
- Finally, peel a jicama and slice it as thin as possible. A mandolin is the easiest way to do this. Use the slices of jicama as a wrapper. Place a shrimp or two in the middle of the slice, top with pickled vegetables, fresh herbs, and diced peanuts. Wrap and serve along side peanut sauce.
Nutrition Facts
Spring Rolls
Amount per Serving
Calories
192
% Daily Value*
Fat
12
g
18
%
Saturated Fat
5
g
31
%
Cholesterol
114
mg
38
%
Sodium
1045
mg
45
%
Potassium
319
mg
9
%
Carbohydrates
9
g
3
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
14
g
28
%
Vitamin A
1039
IU
21
%
Vitamin C
18
mg
22
%
Calcium
94
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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