How to Make 15 to 20 Keto/ Low Carbs Vietnamese Spring Rolls in Less Than 30 Minutes! ASMR cooking!
0:00 Prep vegetables
3:55 Mince red pearl onion and garlic for the sauce
6:22 Boil shrimps
6:33 Boil vermicelli
7:23 Make dipping sauce
10:31 Prep shrimps
12:00 Prep rice paper
12:27 Add in all the ingredients
These light, refreshing spring rolls use low-carb ingredients to keep the flavor and ditch the carbs. Perfect for a snack, meal, or party platter!
Ingredients
For the Spring Rolls:
Gluten-free rice papers (Three Ladies Brand)
15 – 20 cooked shrimp (peeled, deveined, and sliced in half lengthwise)
Green lettuce or cabbage
3 persian cucumber, cut into long wedges
1 medium carrot, julienned (optional: substitute with julienned zucchini for fewer carbs)
1 handful of bean sprout, washed and dried
Fresh herbs: chives, cilantro (cut in half)
Thai basil (optional)
For the Peanut Dipping Sauce:
2 tablespoons roasted unsweetened peanut butter (or almond butter for peanut-free)
9 – 12 tablespoons gluten-free hoison sauce
3 tablespoons of light olive oil
2 tablespoons of non-sugar creamy peanut butter
1 table spoons of sugar (if you want it a little sweetness in it)
4 – 6 clove garlic, minced
4 pieces of red pearl onion (or 1 small shallot) , minced
1/2 or 1/3 cup of water (to thin the sauce to your desired consistency, sauce will be thickened after 4 to 5 mins, so I recommend using a little more than half a cup of water)
Optional: chili flakes or sriracha for a spicy kick
Instructions
1. Prepare the Ingredients:
Slice the cucumber, carrot (or zucchini) into thin strips.
Shred the lettuce or cabbage, or cut in half or into quarters
Chop the herbs and set them aside.
Slice the cooked shrimp in half lengthwise for easier rolling.
2. Prepare the Wraps:
If using low-carb rice paper, soften them according to package instructions (e.g., briefly dip in warm water or warm slightly in a pan).
Lay the wrap flat on a clean surface, such as a cutting board.
3. Assemble the Spring Rolls:
Place a small amount of lettuce or cabbage near the bottom third of the wrap.
Add a few strips of each vegetable, 3 shrimp halves, and a small sprig of fresh herbs.
Be careful not to overfill, as it might tear the rice paper as you roll.
4. Roll the Spring Rolls:
Fold in the sides, then roll tightly from the bottom up, tucking the ingredients as you go. Repeat with the remaining wraps and fillings.
5. Make the Peanut Dipping Sauce:
In a small pot, add in 3 tablespoons of light olive oil, once the oil is hot and ready for cooking, drop on both minced garlic and shallot, stir them and let them cooked until they turn light brown, then add 9 to 12 tablespoons of gluten-free hoison sauce, 2 tablespoons of the peanut butter. Stir around for a few mins.
Gradually add water, stir until the sauce reaches your desired consistency.
Add chili flakes or sriracha for some heat, if desired.
6. Serve and Enjoy:
Arrange the spring rolls on a plate.
Serve with a side of peanut dipping sauce.
Calories
Information (Per Roll):
Approximate values; adjust based on specific products used.
(Per Spring Rolls)
Calories: ~57–66
Carbs: ~3–5g (depending on wrap and veggies used)
Protein: ~7–8g
Fat: ~1–2g
If you include peanut dipping sauce (1 tablespoon):
Add ~50 calories, ~1g carbs, ~2g protein, and ~4g fat.
This makes each spring roll with dipping sauce approximately ~110–120 calories.
Where to buy ingredients in the video!
1. Rice paper – https://www.amazon.com/dp/B00EAFNGMA/ref=cm_sw_r_as_gl_api_gl_i_CGTAHNH1BRKHPCZ5V8EJ?linkCode=ml2&tag=kayleenguyen9-20
2. Hoisin Sauce (https://amzn.to/3PLZJ3e)
Enjoy these fresh, keto-friendly Vietnamese spring rolls as a satisfying and healthy meal or snack!