Keto Spring Rolls

These easy keto spring rolls can be made in minutes! Using collard green leaves as the wrap and filling with plump juicy shrimp and tasty colorful vegetables. And an easy spring roll dipping sauce to dip in. Each roll is only 5.7 grams net carbs and 7 grams of protein!

You might also like this post with 71 keto recipes for picnic foods.

I discovered collard greens a few years ago and rediscovered them as I recently found some at the store. So I couldn’t wait to remake these keto spring rolls. They are filled with succulent cooked shrimp and a variety of healthy and colorful vegetables and I made a tasty dipping sauce to go with them. This is one of my favorite recipes.

The collards make such wonderful wraps because they are pliable but sturdy, have a neutral taste and low carb! I also have a low carb sub wrap made with collard greens for you to try. So if you are interested in making low carb Thai inspired food, you have to give these low carb spring rolls a try for lunch or a light dinner.

Why I love this shrimp spring roll recipe.

First of all these fresh spring rolls are very easy and only takes about 15 minutes to make. And that’s with all the chopping! Secondly I like that it’s so fresh and healthy. This will be a go to low carb lunch for me in the summer. Thirdly it just tastes delicious – end of story.

Recipe ingredients and substitutions.

The simple ingredients I used for this recipe were cooked shrimp, collard greens, radishes, carrots, peppers, red onion, avocado and cucumbers. You can add a bit of salt and black pepper if you want but the dipping sauce has enough salt from the soy sauce for me.

• Shrimp – I used cooked shrimp and this could be a good recipe with leftover shrimp if you have it. You could eliminate it for a vegetarian dish or substitute with cooked tofu. Or try it with cooked chicken. You can use whatever cooked protein you want.
• Collard Greens – This is the whole point of the recipe – to use collard greens to make a spring roll wrap instead of high carb rice paper. You could try this with green cabbage leaves or lettuce leaves but this worked really well so give it a shot if you can find them. Most big grocery stores carry them.
• Fresh Veggies and Avocados – I love the creaminess of the avocado and would definitely recommend keep in the spring rolls. The low carb vegetables should all be cut like thin matchsticks except the radishes and onions. If you have a julienne peeler it works great for this recipe. I used radishes, carrots, cucumber, red onion and sweet bell pepper. I love this combination of color and crunch but you can pick and choose from t these ingredients. I love this combination of color and crunch but you can pick and choose from these ingredients and there are more suggestions below.

How to make keto spring rolls with collard greens.

This is how to make keto spring rolls with collard greens. You can buy them in a big bunch and take one to start with.

Step 1: Take one of the collard greens and lay out on a flat surface like a cutting board or plate. Carefully slice part of the stem off to make it flatter. This will make it easier to rollup. I also cut a V in the bottom to get the tough stem off.

Step 2: Get out a large skillet and heat to medium heat. Next take the leaf and rinse it off. Place it in a skillet damp, cover with a lid just for 1 or 2 minutes to soften the leaf and make it more pliable.

It should get greener in color and be soft but not too wimpy.

 Step 3: Place the steamed collard green leave and place on a cutting board or plate. As you can see below you place the topping in the middle towards the bottom. I started with the shrimp and then layered with the vegetables and topped with the avocado.

Step 4: Next roll up the leaf from the bottom to cover the filling mixture. Then fold the sides in and tucking them under the filling. Roll up the rest of the way as tight a neatly as you can. It’s much like making a burrito or cabbage roll.

To reiterate the following process, it’s first the bottom part of the leaf, then the sides, then roll the rest of the way up, tucking the ingredients in as you do. Place them seam side down on a plate or platter.

That’s all there is to it. Slice them in half and serve with a dipping sauce. I made a light soy based dipping sauce but if you prefer a homemade peanut sauce, I have a recipe that uses sunflower seed butter instead of peanut butter and it’s still low carb. You could use that recipe was well. It’s in this Thai flank steak post.

I also have a low carb ginger dipping sauce recipe and yum yum sauce recipes in this low carb hibachi post if you like. Store leftovers in an airtight container. Please scroll down to view the printable recipe card.

How to make dipping sauce.

The dipping sauce is actually the dressing from this tuna spring roll salad which I highly recommend because it’s fresh and delicious and has all of the flavors of this recipe in salad form.

The ingredients are soy sauce, rice wine vinegar, sesame oil, olive oil, fresh garlic and fresh ginger. You can sub white wine vinegar for rice wine vinegar. You can also eliminate the sesame oil if you want but it does add a lot of flavor.

And if you are allergic to soy you can substitute coconut aminos for the soy sauce. The coconut aminos have a bit of sugar in them but definitely have that salty soy sauce flavor.

I wouldn’t eliminate the fresh ginger or fresh garlic though. You can find it in most grocery stores. Even Aldi has fresh ginger and ginger in a paste tube all year round.

Just whisk everything together to make the sauce sauce mixture. Take one of the rolls and dip in sauce!

Low carb ingredients to use in your spring roll.

These are the carb counts for some low carb ingredients and fresh vegetables you can use in your spring roll.

• chicken breast (0g net carbs per oz)
• tofu (0.3g net carbs per oz)
• tuna (0g net carbs per oz)
• bell pepper slices: ( 0.7 net carbs per 2 tablespoons)
• carrots (1.8 net carbs per ¼ cup)
• green onions or spring onions (0.5 net carbs per 2 tablespoons)
• radishes (0.3g net carbs per 1 large)
• zucchini (0.3g net carbs per 2 tablespoons)
• cucumbers (0.4g net carbs per 2 tablespoons)
• red onion slices:  (0.4 net carbs per ½ onion sliced)
• avocado: (0.4g net carb for ⅛ avocado)
• bell pepper slices: (0.7 net carbs per 2 tablespoons)
• cilantro (0g net carbs per 2 tablespoons)
• basil (0.1g net carbs per 4 leaves)
• water chestnuts (2g net carbs per 2 tablespoons)
• jicama (0.6g net carbs per 2 tablespoons

Well I hope you give these low carb keto spring rolls using collard greens a try. They really are delicious and not hard at all to make. I think this will become a staple low carb dinner or light lunch for the summer time. I hope you enjoy these as much as we did.

The nutritional information for 1 entire spring roll is – 96 cals /4g fat / 9.5g carbs / 3.8g fiber / 7g protein = 5.7g net carbs

Nutrition for 1 tablespoon of dipping sauce: 54 cals / 5.8g fat / 0.4g carbs / 0.5g protein = 0.4g net carbs

Check out this post for 23 keto Asian recipes for more delicious low carb ideas.

You might also like my friend Zuzana’s Naruto Sushi rolls.