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!
To make the dipping sauce whisk all the ingredients and set aside.
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.
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.
Add your ingredients in the middle of the leaf towards the bottom.
Fold up the leaf to cover the filling. Fold in the sides and tuck under the filling.
Roll up as neat and tightly as you can. Serve with the dipping sauce.