Low Carb Popiah
Indulge in the irresistible crunch and fresh flavors of Low Carb Popiah, a healthy twist on the traditional Asian spring roll. This recipe swaps the usual popiah wrapper for crisp lettuce leaves, making it a low-carb, gluten-free alternative perfect for clean eating. Packed with vibrant ingredients like julienned carrots, cucumber, shredded jicama, and cooked shrimp, every bite bursts with fresh and satisfying textures. Enhanced with aromatic garlic, scrambled eggs, and a touch of soy sauce, this dish delivers a flavorful, protein-rich filling. Bean sprouts, crushed peanuts, and fresh cilantro add a delightful garnish, tying together the wholesome, nutrient-packed roll. Ready in just 30 minutes, this simple yet flavorful recipe is perfect for a quick lunch or an impressive appetizer that’s both healthy and delicious. Serve it fresh for a guilt-free taste of authentic Asian-inspired cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Large lettuce leaves (such as Bibb or Romaine)
- 1 piece Medium size carrot, julienned
- 1 piece Cucumber, julienned
- 200 grams Jicama, shredded
- 200 grams Cooked shrimp, chopped
- 2 pieces Eggs, beaten
- 2 pieces Garlic cloves, minced
- 2 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 100 grams Bean sprouts
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Crushed peanuts
Instructions
Start by preparing the filling. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the chopped shrimp and cook until they curl slightly and are opaque, roughly 2-3 minutes. Remove the shrimp from the skillet and set aside.
Pour the beaten eggs into the same skillet and cook, stirring continuously, to create scrambled eggs. Once cooked, set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the shredded jicama for about 4 minutes or until slightly softened.
Stir in the julienned carrot and cucumber, cooking for an additional 2 minutes.
Return the shrimp and scrambled egg to the skillet. Add the soy sauce, salt, and black pepper. Mix well to combine all ingredients. Turn off the heat and let the mixture cool slightly.
Take a large lettuce leaf and place it on a flat surface or plate. Add a couple of spoonfuls of the shrimp mixture in the center.
Top with a small amount of bean sprouts, chopped cilantro, and a sprinkle of crushed peanuts.
Roll the lettuce leaf tightly to encase the filling, folding the sides in as you go. Serve immediately.
Repeat with the remaining lettuce leaves and filling. Enjoy your low-carb popiah fresh!
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 761 mg | 254% | |
| Sodium | 3065 mg | 133% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 14.3 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 10.9 mcg | 55% | |
| Calcium | 360 mg | 28% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2186 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
