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Keto Spring Rolls with Peanut Sauce

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Delicious and healthy spring rolls packed with shrimp, fresh vegetables, and a creamy peanut sauce, perfect for a light meal or satisfying snack.

Ingredients

  • 8 large collard green leaves (stem removed)
  • 4 ounces shirataki noodles (half a package)
  • 2 teaspoons toasted sesame oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon fine sea salt
  • 1 lb shrimp (deveined and peeled)
  • 1 cup cabbage (red and/or green, very thinly sliced)
  • 2 medium carrots (peeled and cut into matchsticks)
  • 1 cucumber (cut into matchsticks)
  • 1 jalapeño (ribs and seeds removed, thinly sliced. Optional!)
  • ¼ cup green onions (thinly sliced)
  • ¼ cup fresh cilantro (chopped)
  • ¼ cup fresh mint (chopped)
  • ⅓ cup keto peanut butter (creamy)
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons water (as needed)
  • 2 tablespoons lime juice
  • 1 tablespoon sesame oil
  • 2 tablespoons granular erythritol
  • 2 cloves garlic (minced)
  • 1 teaspoon ginger (minced)

Instructions

  1. Prepare the collard greens: Bring a large pot of water to a boil. Blanch each of the collard green leaves in the boiling water for 15 seconds until they become brighter and start to soften. Place the blanched greens on a kitchen towel, ensuring they are completely dry before wrapping.
  2. Cook the shirataki noodles: Rinse and drain the shirataki noodles. In a medium skillet, heat the sesame oil over medium-high heat. Add the minced garlic and sauté for about 2 minutes until fragrant. Add the noodles, tossing until coated, and cook for an additional 5 minutes to remove excess liquid.
  3. Make the peanut sauce: In a bowl, whisk together all the peanut sauce ingredients. If the sauce looks clumpy, heat it in the microwave for 30 seconds, then whisk again. Taste, and adjust as necessary.
  4. Assemble the spring rolls: Lay a completely dry collard green on a flat surface. Spoon some of the peanut sauce in the center, followed by your filling ingredients. Fold the lower edge of the collard green over the filling, then fold the left and right sides toward the center. Roll it up like a burrito from top to bottom.
  5. Serve and enjoy: Serve the spring rolls with extra peanut sauce for dipping, fresh while the shrimp is tender and the vegetables are crisp.

Notes

Ensure collard green leaves are completely dry before assembling to avoid sogginess. Adjust the peanut sauce consistency as needed.

Find it online: https://www.highproteinbox.com/keto-spring-rolls-with-peanut-sauce/