Keto Shrimp Spring Rolls

Spring rolls are one of my favorite dishes to make. You can use any ingredients you have in your fridge and they’re easy to customize. The recipe I’m sharing today is Keto Shrimp Spring Rolls with a peanut dipping sauce. A fresh, crunchy peanut sauce is the perfect accompaniment to the cooked shrimp and crisp, fresh vegetables.

Print Recipe

Prep Time 20

Total Time 20

Servings: 6

Cuisine: Vietnamese

Calories: 86.76

Ingredients Method Nutrition Video Notes

Ingredients

6 shrimp (peeled)
1 whole carrots
1/2 cup lettuce or cabbage (shredded)
1/2 cup bean sprouts
2 tbsp cilantro
2 tbsp mint
1 cup shirataki noodles (rinsed)
6 rice papers
2.5 tbsp peanut butter (Laura Scudders)
1 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp Ketonia honey
1/2 tbsp roasted sesame oil
1 cloves garlic (minced)

Method

Bring a largepotof water to boil. Once boiling, place your peeled shrimp into the water and cook for 3 minutes or until the water starts boiling again. Remove the shrimp and rinse in an ice bath.
Slice shrimp in half down the middle. Peel and slice your carrot into thin sticks. Shred your cabbage or lettuce. Rinse your shirataki noodles.
Dunk one rice paper in a bowl of water and fully submerge. Place on a wet paper towel. Lay 2 slices of shrimp in the middle of the rice paper, cut side up. Layer on a few slices of carrots, a couple mint and cilantro leaves, a pinch of cabbage or lettuce, bean sprouts, and shirataki noodles.
Fold in the ends that are the shortest. Wrap and tuck one of the other ends around the fillings and roll until closed.

Keto Peanut Sauce

In a small bowl combine peanut butter, rice vinegar, soy sauce, keto honey, sesame oil, and minced garlic. Mix well and enjoy with shrimp spring rolls!

Nutrition

Calories: 86.76kcalCarbohydrates: 5.86gProtein: 4.04gFat: 4.63gSaturated Fat: 0.8gCholesterol: 15.12mgSodium: 253.72mgFiber: 0.98gSugar: 0.47g