Description
Keto Spring Rolls are a vibrant and nutritious low-carb dish that brings together the fresh crunch of vegetables, tender shrimp, and a creamy peanut sauce for an explosion of flavor.
Ingredients
Scale
- 8 large collard green leaves
- 4 ounces shirataki noodles
- 1 pound shrimp (deveined and peeled)
- 1 cup cabbage (red and/or green + very thinly sliced)
- 2 medium carrots (peeled + cut into matchsticks)
- 1 cucumber (cut into matchsticks)
- 1 jalapeño (ribs and seeds removed, thinly sliced. Optional!)
- ¼ cup green onions (thinly sliced)
- ¼ cup fresh cilantro (chopped)
- ¼ cup fresh mint (chopped)
- â…“ cup Keto Peanut Butter (creamy)
- 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 (I use Swerve/Lakanto)
- 2 cloves garlic (minced)
- 1 teaspoon ginger (minced)
Instructions
- 1. Blanch collard greens in boiling water for 15 seconds; dry thoroughly.
- 2. Rinse shirataki noodles and sauté with garlic until fragrant.
- 3. Prepare peanut sauce by whisking all ingredients until smooth.
- 4. Assemble rolls by placing filling in the center of each collard leaf and rolling tightly.
- 5. Serve with dipping sauces of choice.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 2 spring rolls (about 150g)
- Calories: 172
- Sugar: 2g
- Sodium: 369mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 160mg