Build your ideal keto spring rolls and dip them in this umami packed peanut sauce – you’ll be in a world of flavor!
Looking for more keto dinners? Build the perfect menu with these recipes for ket egg rolls, egg roll in a bowl, and spring roll in a bowl.
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The Construction of Keto Spring Rolls
We’re working on a few home renovation projects and asked some friends and family to help us power through the difficult stuff last weekend. I thanked the project crew with a, you guessed it, giant meal. Because that’s what I do best!
And everyone agreed that the make-your-own-spring-roll bar was worth the hard work and frustrating moments.
I laid all the ingredients out (like a taco bar!), so everyone could customize their own spring rolls. I had to whip up a second AND third batch of peanut sauce because, really, it’s that good. The most shocking part? Almost everyone opted for collard green wraps over traditional rice paper!
The moral of the story is: try these low carb spring rolls next time you need to please and entertain a hungry crowd, or just yourself! 😋 – Linds x
Ingredient Notes + Swaps
- The wraps – After much testing, I found the best keto wraps here are collard greens–they’re mild tasting, thin, soft, and easy to wrap once you blanch them for a few seconds. You can use other keto vegetables such as blanched cabbage, or fresh butter lettuce.
- The sauce – Do me a favor and make the sauce as is. Then taste and adjust it to your liking. It’s easy to add a bit more lime juice, soy sauce, sweetener, etc., but we find it perfect as is.
- The noodles – Fresh spring rolls are traditionally made with rice noodles, which shirataki noodles have an extremely similar taste and texture to. You’ll notice I ask you to dry fry the noodles– this removes much of their liquid and significantly improves the texture of shirataki (miracle) noodles. Don’t skip! Other noodle options: spiralized cucumbers or carrots.
- The protein – Shrimp spring rolls are my go-to, but chicken, shredded pork, or even beef would work here as well. You can also skip the meat for vegetarian spring rolls.
- The veggies – Add in your faves here–sliced avocado? Sauteed mushrooms? Bean sprouts? You do you.
How Low Carb Are These Spring Rolls?
Each of these keto spring rolls has 5 g of net carbs– that’s if you use 1/8th of the sauce, and filling ingredients in each roll. In traditional Vietnamese spring rolls, the peanut sauce, rice paper wraps, and rice noodles are what add the most carbs.
- How many carbs are in peanut sauce? Traditional peanut sauce typically contains brown sugar, sometimes Sprite, and peanut butter (with sugar), which racks in about 4 g of carbs per tablespoon. We’ll make this keto peanut sauce with simple swaps like golden erythritol for brown sugar and a sugar free peanut butter.
- How many carbs in rice paper rolls? An 8″ sheet of rice paper has 10 g of carbs.
Want to save even more carbs here? Consider using less sauce, removing carrots, etc.
What to do With Leftovers?
If you (somehow) have leftovers, these keto spring rolls make great meal prep– however, the veggies will release their liquid, and your low carb spring rolls will be wet. SO, I suggest tossing all ingredients together in a bowl, covering them in peanut sauce, and mixing it all together for a quick and easy spring roll salad.
More Keto Asian Inspired Recipes
Keto Spring Rolls
Print Recipe Pin RecipeIngredients
- 8 large collard green leaves stem removed (Note 1)
- 4 ounces shirataki noodles half a package
- 2 teaspoons toasted sesame oil
- 2 cloves garlic
- 1/2 teaspoon fine sea salt
- 1 Lb Shrimp deveined and peeled (Note 2)
- 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
Peanut Sauce
- ⅓ cup Keto Peanut Butter creamy (Note 3)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons water as needed
- 2 tablespoons lime juice
- 1 tablespoons sesame oil
- 2 tablespoons granular erythritol I use Swerve/Lakanto, which are just as sweet as sugar
- 2 cloves garlic minced
- 1 teaspoon ginger minced
Instructions
- Make the wraps. Bring a large pot of water to a boil, and blanch each of the leaves (8 large) in the boiling water for 15 seconds-- until they become brighter and start to soften. Place blanched greens on a kitchen towel, and make sure they're completely dry before wrapping.
- Cook the noodles. Rinse and drain shirataki noodles (4 ounces). Bring a pan to medium-high heat and add sesame oil (2 teaspoons). Once shimmering, add the garlic (2 cloves) and saute until fragrant, about 2 minutes. Add the noodles and toss until coated. Cook for 5 minutes, to remove liquid and infuse the noodles.
- Make the sauce by whisking together all sauce ingredients. If it looks clumpy (mine does since I store my peanut butter in the fridge), simply toss it in the microwave, and heat for 30 seconds. Then whisk again. Taste and adjust the sauce to your liking.
- Assemble. Lay a completely dry collard green on a flat surface. Spoon peanut sauce in the center, and add your filling ingredients. Fold the lower edge of the collard green over the filling, then fold the left and right sides toward the center. Now, roll it like a burrito from top to bottom. Continue until you've used all the filling ingredients. Dip in sauce and enjoy!
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Lindsey's Tips
- Collard green substitute: cabbage is a great sub here, just core the cabbage before blanching it. You can also use butter lettuce (no need to blanch).
- Quick boiled shrimp: Bring a medium pot of water to a boil, and add the shrimp. Cook until completely pink--about 2-3 minutes.
- Peanut Butter: read labels and be leery of products with added sugars.
- Nutritional information is for 1 spring roll, if you make 8 spring rolls and divide the peanut sauce evenly among them:
