Ingredients (2 servings, total 30 minutes):
Sauce
- 1/4 cup peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons monk fruit (sugar substitute)
- 1/4 teaspoon roasted sesame seeds
Rolls
- 6 – 10 lettuce leaves depending on the size
- 12 oz large cooked shrimp, peeled and deveined, cut in half lengthwise
- 1 English cucumber, cut into matchsticks
- 1 carrot, cut into matchsticks
- 1 avocado, peeled, pitted and sliced
- 1 jicama, cut into matchsticks
- 1/4 cup fresh mint leaves
- 1/4 cup julienned, cut into 1-inch pieces
Instructions:
- Prepare the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, and monk fruit until well combined. Add warm water gradually until you reach the desired consistency. Set aside.
- Lay a few lettuce leaves on a clean plate.
- Add a small handful of vegetables and cooked shrimp.
- Repeat the process with the remaining wrappers and filling ingredients.
- Arrange the fresh rolls on a serving platter, sprinkle with sesame seeds if desired, and serve immediately with the prepared peanut sauce for dipping.
Disclosure:
This post may contain affiliate links, meaning if you decide to make a purchase via my links, I may earn a commission at no additional cost to you. But these are genuinely the things that I personally use, so If you’d like to use some, that would be great. Thanks for your support. See my disclosure for more info.