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

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

By Emily Monaco

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.

Low-Carb Spring Rolls

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.