These low-carb shrimp spring rolls are not only tasty but also easy to make

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Spring rolls are certainly a Chinese takeout fave, but the wrappers make it a low-carb no-go. Right? As it turns out, the recipe below is the ideal low-carb treat with all the flavor of a traditional spring roll. With fresh vegetables and shrimp for filling, you're looking at a healthy, delicious dish.
The main culprit in a spring roll, at least when it comes to low-carb diets, is the wrapper. This version replaces this starchy envelope with lettuce, making these rolls far more low-carb friendly. Add a luscious protein- and fat-rich peanut sauce, and you're ready to serve these up.
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Cooktop Cove
Low-Carb Spring Rolls
8
30 minutes
5 minutes
35 minutes
2 tablespoons natural peanut butter
1 1/2 tablespoons coconut aminos
1 clove garlic, minced
2 teaspoons lime juice
1 teaspoon grated fresh ginger
24 shrimp
16 leaves butter lettuce
24 mint leaves
2 carrots, julienne
2 cucumbers, julienne
2 spring onions, julienne
1/3 cup chopped parsley
Whisk together the peanut butter, coconut aminos, garlic, lime juice and ginger. Set aside.
Steam or sauté the shrimp in a nonstick pan.
You will use the center of the lettuce leaves as "bowl" for the filling. To each add 1/8 each of the carrot, cucumber, spring onion, 2 mint leaves, and parsley.
Add the shrimp over the top
Fold the spring rolls like a burrito and set aside.
Serve with the peanut sauce.
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