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white plates with shrimp spring rolls with vegetables in the background

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!

Course Lunch
Cuisine Thai
Keyword collard greens, spring rolls, wraps
Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Calories 96 kcal
Author Denise


  • 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


  1. To make the dipping sauce whisk all the ingredients and set aside.

  2. 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. 

  3. 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.

  4. Add your ingredients in the middle of the leaf towards the bottom. 

  5. Fold up the leaf to cover the filling. Fold in the sides and tuck under the filling.

  6. Roll up as neat and tightly as you can. Serve with the dipping sauce.