These easy low carb Thai shrimp spring rolls can be made in minutes! Using collard green leaves as the wrap and filling with shrimp and tasty colorful vegetables. Each roll is only 5.7g net carbs!
You might also like this low carb Tuna spring roll salad!
I have been wanting to do two things for a long time now: try collard green leaves as wraps and to make spring rolls. I have thrown away spring roll wrappers twice now because they expire and I have never used them. So today I bit the bullet and made low carb Thai shrimp spring rolls using collard leaves. It was such a success I have more collard green wraps to share with you next week!
Why I Love This Spring Roll Recipe
First of all it’s very easy and only takes about 15 minutes and that’s with all the chopping! Secondly I like that it’s so fresh and healthy. This will be a go to lunch for me in the summer. Thirdly it just tastes delicious – end of story.
What To Put In My Shrimp Spring Rolls?
Below you can see what I put in my spring roll. Everything I bought at Aldi except the collard greens. I really like their frozen, peeled raw shrimp and keep a bag on hand all the time. I highly recommend them over precooked shrimp but use what you’ve got or can get your hands on.
Other ingredients I used were julienne carrots, cucumbers and sweet bell peppers. I love this handheld julienne peeler for recipes like this, especially with carrots and zucchini. I also used red onions, radishes and avocado. Just make sure that everything is thinly sliced or thin julienne strips to make rolling easier.
How To Use Collard Green Leaves As Wrappers
This is my first time using these large collard greens. You can buy them in a big bunch and take one to start with. 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.
Next take the leaf and rinse it off. Place it in a skillet damp, turn up the heat and cover with a lid just for 1 or 2 minutes. this will soften the leaf and make it more pliable.
Now we add the filling in the middle but make sure to leave room at the sides and try to bring it closer to the bottom. Next roll up the leaf from the bottom to cover the filling. Then fold the sides in and tucking them under the filling. Roll up the rest of the way as tight an neatly as you can. That’s it!
Spring Roll Low Carb Ingredients To Try
These are some ideas for what you can put in your spring rolls:
- 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)
- 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)
Low Carb Spring Roll 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! It’s made from soy sauce, rice wine vinegar, sesame oil, olive oil, garlic and fresh ginger. You can sub white wine vinegar for rice wine vinegar. You can eliminate the sesame oil if you want but it does add a lot of flavor. I wouldn’t eliminate the fresh ginger though. You can find it in most grocery stores or buy in a jar on Amazon.
Well I hope you give these collard green shrimp spring rolls a try. They really are delicious and not hard at all to make. I think this will become a staple low carb dinner for the summer time. The nutritional information is:
Nutrition for 1 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
You might also like my friend Zuzana’s Naruto Sushi rolls.
Easy Low Carb Thai Shrimp Spring Rolls
These easy low carb Thai shrimp spring rolls can be made in minutes! Using collard green leaves as the wrap and filling with shrimp and tasty colorful vegetables. Each roll is only 5.7g net carbs!
Ingredients
- 2 large collard greens leaves
- 8 shrimp, cooked
- 2 tablespoons carrots, grated
- ¼ small cucumber, sliced thin
- 2 mini sweet bell peppers, sliced
- 2 radishes, thinly sliced
- ¼ avocado, sliced
- 2 tablespoons red onion, diced
Dipping Sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 3 tablespoons olive oil
- 1 teaspoons sesame oil
- ½ teaspoon ginger root, grated
- 1 clove garlic, crushed
Instructions
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To make the dipping sauce whisk all the ingredients and set aside.
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Take one of the collard greens leaves and slice the thick part of the stem horizontally to make the leaf more flat. Also cut a V at the bottom to take out more of the stem.
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Rinse the leaf and place in a large skillet. Cover with a lid and cook for 1 - 2 minutes to make the leaf more pliable.
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Add your ingredients in the middle of the leaf towards the bottom.
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Fold up the leaf to cover the filling. Fold in the sides and tuck under the filling.
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Roll up as neat and tightly as you can. Serve with the dipping sauce.
Lois Christensen says
They look like the perfect summery lunch!
Veena Azmanov says
Yummy and unique and tasty rolls. They look so healthy too.
Arlene Mobley says
This is a great way to eat fresh collard greens!
Marisa F. Stewart says
This is such a clever idea. I’m so glad I saw this. A great way to make spring rolls and the collard greens are easier to work with and they won’t tear! Would love these for a light lunch or make up a bunch for a low-carb appetizer. This is a keeper of a recipe.
Jolina says
These are delicious! We usually make lettuce wraps but collard greens would be scrumptious. Will definitely become a summer staple around here!
Gloria | Homemade & Yummy says
These are super healthy and super fun to make and eat. I would also serve them as a great appetizer. Perfect for bbq parties this summer.
Anne McGintee says
Fabulous!! My husband and I loved them!!
Denise says
Hi Anne, so glad you both liked them! I’m looking forward to make these more in the summer. Thanks for taking the time to comment!