Description
Keto Spring Rolls are a vibrant and delicious low-carb treat that will elevate your meal options. Wrapped in nutritious collard greens instead of traditional rice paper, these spring rolls are filled with a savory blend of shrimp, crunchy vegetables, and a creamy peanut sauce. Perfect for a quick dinner or as an impressive appetizer at gatherings, they are highly customizable to suit your taste preferences. Ready in just over 30 minutes, Keto Spring Rolls prove that healthy eating can be both delightful and satisfying.
Ingredients
Scale
- 8 large collard green leaves
- 4 ounces shirataki noodles
- 1 lb shrimp (deveined and peeled)
- 1 cup cabbage (thinly sliced)
- 2 medium carrots (cut into matchsticks)
- 1 cucumber (cut into matchsticks)
- ⅓ cup keto peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons water (as needed)
- 2 tablespoons lime juice
- 1 tablespoon sesame oil
- 2 tablespoons granular erythritol
- 2 cloves garlic
- 1 teaspoon ginger
Instructions
- Blanch collard green leaves in boiling water for 15 seconds; cool on a kitchen towel.
- Rinse shirataki noodles; sauté with sesame oil and garlic for about 5 minutes until heated through.
- Whisk together all sauce ingredients until smooth.
- On a dry collard leaf, layer peanut sauce, shrimp, and veggies; fold and roll tightly like a burrito.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Blanching, Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 2 spring rolls (approx. 150g)
- Calories: 220
- Sugar: 3g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 160mg