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Low Carb Keto Spring Rolls

Delicious Low Carb Keto Spring Rolls with Creamy Peanut Sauce

Enjoy these vibrant Low Carb Keto Spring Rolls filled with fresh ingredients and paired with a creamy peanut sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 rolls
Course: Appetizers
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wraps
  • 6 leaves Collard Green Substitute with cabbage or butter lettuce if desired.
  • 1/2 package Shirataki Noodles Rinsed and drained.
For the Filling
  • 1 lb Shrimp Deveined and peeled; can be swapped for chicken or tofu.
  • 1 cup Cabbage Colorful varieties are preferable.
  • 2 units Carrots Cut into matchsticks; omit for lower carbs.
  • 1 unit Cucumber Cut into matchsticks; can substitute with bell peppers.
  • 1 unit Jalapeño Optional for added heat; omit if desired.
  • 1/4 cup Green Onions Sliced; chives can be used as a substitute.
  • 1/4 cup Fresh Cilantro Chopped; can replace with parsley.
  • 1/4 cup Fresh Mint Chopped; basil can be a substitute.
For the Peanut Sauce
  • 1/3 cup Keto Peanut Butter Choose no-sugar-added variant.
  • 2 tablespoons Soy Sauce Use tamari for gluten-free.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can be a substitute.
  • 2 tablespoons Lime Juice Use fresh for best flavor.
  • 2 tablespoons Granular Erythritol Any non-caloric sweetener works.
  • 2 cloves Minced Garlic Can use garlic powder if fresh is unavailable.
  • 1 teaspoon Minced Ginger Ginger powder can be an alternative.
  • Water To adjust sauce consistency.
  • 1 tablespoon Sesame Oil Omit if allergic to sesame.

Equipment

  • Skillet
  • Mixing Bowl
  • colander
  • Pot

Method
 

Preparation Steps
  1. Bring a large pot of water to a boil and blanch the collard green leaves for 15 seconds, then transfer to an ice bath.
  2. Rinse and drain the Shirataki noodles, then sauté them in a skillet with sesame oil and minced garlic for about 5 minutes.
  3. In a mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, and erythritol. Stir in garlic and ginger, adjusting with water until smooth.
  4. Lay out the collard green leaf and add peanut sauce and fillings. Roll tightly from the bottom and repeat until done.
  5. Serve on a platter with extra peanut sauce for dipping.

Nutrition

Serving: 1rollCalories: 150kcalCarbohydrates: 5gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 30IUVitamin C: 25mgCalcium: 50mgIron: 1mg

Notes

Best enjoyed fresh but can be stored in an airtight container in the fridge for up to 1 day.

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