I love Vietnamese Fresh Rolls so here’s my low carb version. It’s a great filling lunch.
“Fresh Roll” bowl
Ingredients
1 handful of chopped, clean lettuce
1/2 to 1 cup low carb “noodles” (zoodles or shiritaki noodles)
2-3 oz of protein (hard boiled or scrambled eggs, fish, seafood, roasted chicken or sliced roasted beef). Great for using leftovers. I liked canned smoked trout, too.
1 chopped green onion
1/4 carrot cut into thin strips
1/4 cucumber cut into thin strips
Handful of bean sprouts or peapods or other crunchy veggies. (Watch the carbs).
A few mint leaves, chopped up.
A few basil leaves, chopped up.
Sauces:
Thin Sauce
1 tbsp coconut aminos or tamari soy sauce
1/4 tsp fish oil
1 tsp rice wine vinegar
1 chopped garlic clove
“Peanut” Sauce
1 tbsp of almond butter
1 tbsp coconut milk
1 tbsp of coconut aminos or tamari soy sauce
1/4 tsp fish sauce
1/2 tsp Sweetener of choice
A few drops of chili oil (optional)
Directions:
Layer the bowl with the ingredients in the order listed.
Mix the sauces.
Pour the thin sauce over the bowl if ingredients.
Use the “peanut” (almond sauce) as a condiment.