Low Carb Shrimp Spring Rolls
Elevate your appetizer game with these Low Carb Shrimp Spring Rolls, a crisp and refreshing twist on traditional spring rolls. Perfect for health-conscious eaters, these rolls trade rice paper for nutrient-packed cabbage leaves, creating a gluten-free, keto-friendly option. Each roll is loaded with juicy shrimp, crunchy julienned vegetables like cucumber, carrot, and red bell pepper, creamy avocado, and aromatic herbs such as mint and cilantro, delivering vibrant flavors and textures in every bite. Paired with a tangy homemade dipping sauce featuring soy sauce, lime juice, and a hint of sesame oil, these rolls are as easy to assemble as they are delicious. Ready in under 30 minutes, this dish makes an elegant appetizer, light lunch, or flavorful snack that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Large shrimp, peeled and deveined
- 6 leaves Cabbage leaves (large)
- 0.5 cup Red bell pepper, julienned
- 0.5 cup Cucumber, julienned
- 0.5 cup Carrot, julienned
- 0.25 cup Fresh cilantro leaves
- 0.25 cup Fresh mint leaves
- 1 medium Avocado, sliced
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 1 teaspoon Sesame oil
- 1 clove Garlic, minced
- 0.5 teaspoon Chili flakes
- 0.5 teaspoon Salt
Instructions
Bring a pot of water to a boil and add the shrimp. Cook for 2-3 minutes or until pink and opaque, then transfer to a bowl of ice water to cool. Once cooled, drain the shrimp and set them aside.
Remove the thick veins from the cabbage leaves by either trimming them down with a knife or steaming the leaves slightly to make them pliable.
In a small bowl, mix together the soy sauce, lime juice, sesame oil, minced garlic, chili flakes, and salt to prepare the dipping sauce. Set it aside.
Lay a cabbage leaf flat on a work surface. Place 2 shrimp in the center of each leaf, followed by a few slices of red bell pepper, cucumber, carrot, avocado, and some fresh cilantro and mint leaves.
Fold the bottom edge of the cabbage leaf over the filling, tuck in the sides, and then roll upwards, securing the bundle tightly. Repeat with the remaining cabbage leaves and filling.
Transfer the rolls to a serving plate and serve with the prepared dipping sauce.
Nutrition Facts
Calories |
756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2671 mg | 116% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 21.2 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 521 mg | 40% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2948 mg | 63% | |
*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.
