This is my favorite recipe of all time, and I now finally got a low carb version!

Today, we're adding a delightful twist to the classic Bang Bang Chicken by making it into a low-carb rice paper roll. Originating from the Sichuan region of China, Bang Bang Chicken is typically served cold with spicy, tangy, and creamy sauces. By combining it with light, translucent rice paper rolls, we create a fresh, flavorful, and satisfying dish that's perfect for anyone looking to enjoy Asian-inspired cuisine while keeping their carb intake low. This dish is a fantastic choice for anyone seeking a simple yet inventive meal that's suitable for light lunches or appetizers.

These Low Carb Bang Bang Chicken Rice Paper Rolls pair exceptionally well with a light cucumber salad or a simple miso soup. For a bit of crunch, consider serving them with a small side of edamame. A refreshing beverage like iced green tea or a citrus-infused sparkling water would also complement these rolls beautifully, balancing out the rich flavors of the Bang Bang sauce.

Servings: 4

2 cooked chicken breasts, shredded
1/4 cup mayonnaise
2 tablespoons sriracha sauce
1 tablespoon rice vinegar
1 tablespoon erythritol or other low-carb sweetener
8 rice paper sheets
1 medium-sized carrot, julienned
1 medium-sized cucumber, julienned
1 avocado, sliced
1/4 cup fresh cilantro leaves
1/4 cup mint leaves
1/4 cup shredded purple cabbage

1. In a small bowl, mix together mayonnaise, sriracha sauce, rice vinegar, and erythritol until well-combined. This is your Bang Bang sauce.

2. Toss the shredded chicken breasts with half of the Bang Bang sauce, ensuring the chicken is well-coated.

3. Fill a large shallow dish with warm water. Dip one rice paper sheet into the water for about 10-15 seconds until it becomes soft and pliable.

4. Lay the softened rice paper sheet on a clean, flat surface.

5. Place a small amount of the sauced chicken, julienned carrot, cucumber, avocado, cilantro, mint, and shredded purple cabbage in the center of the rice paper.

6. Carefully fold the bottom of the rice paper over the filling, then fold in the sides, and roll it up tightly. Repeat with the remaining ingredients.

7. Serve the rolls immediately with the remaining Bang Bang sauce for dipping.

For a vegetarian option, replace the chicken with tofu or tempeh. You can also add other julienned vegetables like bell peppers or daikon radish for extra crunch. If you prefer a milder flavor, reduce the amount of sriracha in the Bang Bang sauce. For added texture, sprinkle some crushed peanuts or sesame seeds inside the roll before wrapping.