Keto Asian Shrimp Spring Rolls
A keto-friendly twist on traditional spring rolls, featuring succulent shrimp and crunchy vegetables.
Ingredients
- ●12 oz Large ShrimpPeeled and deveined
- ●1 medium CucumberSliced
- ●1 medium AvocadoDiced
- ●2 cups Oily LettuceShredded
- ●1 package Spring Rolls WrappersKeto-friendly
- ●2 tbsp Coconut AminosFor dipping sauce
- ●1 tsp Sesame SeedsFor garnish
Instructions
- 1
Rinse the shrimp and pat dry with paper towels.
- 2
In a large pan, heat 1 tablespoon of coconut oil over medium-high heat.
- 3
Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
- 4
While the shrimp is cooking, prepare the dipping sauce by whisking together coconut aminos and 1 tablespoon of coconut oil.
- 5
Assemble the spring rolls by placing a shrimp in the center of each wrapper, followed by a spoonful of cucumber, avocado, and lettuce.
- 6
Brush the edges of the wrapper with coconut oil and roll up the spring rolls tightly.
- 7
Serve the spring rolls with the dipping sauce and garnish with sesame seeds.
- 8
Enjoy as a keto snack or appetizer!