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top view of vietnamese spring rolls with peanut sauce

Keto Spring Rolls

Prep Time 30 minutes
Cook Time 1 minute
Total Time 31 minutes
Servings 8 wraps
Calories 172kcal

Ingredients

  • 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
US Customary - Metric

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!

Notes

  1. 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). 
  2. Quick boiled shrimp: Bring a medium pot of water to a boil, and add the shrimp. Cook until completely pink--about 2-3 minutes.
  3. Peanut Butter: read labels and be leery of products with added sugars.
  4. Nutritional information is for 1 spring roll, if you make 8 spring rolls and divide the peanut sauce evenly among them:

Nutrition

Calories: 172kcal | Total Carbohydrates: 7g | Protein: 16g | Fat: 9g | Fiber: 2g | Sugar: 3g | Net Carbs: 5g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com