Low Carb Fresh Rice Wraps with Spicy Peanut Sauce
Delight in the vibrant flavors and refreshing textures of these Low Carb Fresh Rice Wraps with Spicy Peanut Sauce, a light yet satisfying dish perfect for lunch, dinner, or as an impressive appetizer. Featuring colorful julienned vegetables like cucumber, carrot, and bell pepper, creamy avocado slices, and tender cooked shrimp, these rice paper wraps are elevated with fragrant herbs such as mint and basil. Paired with a rich, tangy, and slightly spicy peanut sauce made with peanut butter, sriracha, soy sauce, and a hint of lime, every bite strikes a harmonious balance of freshness and indulgence. With just 30 minutes of prep time and no cooking required, these wraps are a fantastic low-carb option for those seeking a flavorful, healthy meal or snack. Serve as-is or drizzled with the peanut sauce for extra zing, and watch them disappear from the platter! Perfect keywords: "low carb rice wraps," "spicy peanut sauce recipe," "healthy rice paper wraps," "no-cook appetizer."
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Recipe Information
Ingredients
- 12 sheets Rice paper wraps
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 medium Carrot
- 1 medium Avocado
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh basil leaves
- 12 pieces Cooked shrimp
- 0.5 cup Mung bean sprouts
- 2 tablespoons Soy sauce
- 0.5 cup Peanut butter
- 1 tablespoon Sriracha sauce
- 2 tablespoons Lime juice
- 0.25 cup Hot water
- 1 small Garlic clove
- 0.25 teaspoon Salt
Instructions
Start by preparing the vegetables. Julienne the cucumber, red bell pepper, and carrot into thin strips. Slice the avocado into thin wedges.
Rinse and pat dry the fresh mint and basil leaves.
In a small mixing bowl, combine peanut butter, sriracha sauce, lime juice, soy sauce, minced garlic, and hot water. Stir until a smooth sauce forms. Add salt to taste. Adjust the spiciness by adding more sriracha if desired.
Fill a large bowl with lukewarm water. Dip one rice paper sheet into the water for about 10-20 seconds until it is soft and pliable.
Place the softened rice paper on a clean, damp tea towel or a plastic cutting board.
Layer a small amount of mint, basil, cucumber, red bell pepper, carrot, avocado, mung bean sprouts, and one or two shrimp on the lower third of the rice paper, leaving about two inches on each side.
Fold the sides of the rice paper over the fillings and then roll tightly from the bottom up, similar to a burrito. Repeat with remaining ingredients.
Arrange the wraps on a serving platter and serve with the spicy peanut sauce on the side or drizzle over the wraps.
Enjoy as a refreshing low-carb meal or appetizer!
Nutrition Facts
Calories |
1597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2567 mg | 112% | |
| Total Carbohydrate | 139.8 g | 51% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 39.5 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3246 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
