Keto Thai Spring Rolls

Keto Thai Spring Rolls are a delightful low-carb twist on traditional spring rolls, wrapped in a refreshing lettuce leaf and filled with a savory mixture of shrimp, vegetables, and aromatic herbs. Perfect as a snack or appetizer, they are not only satisfying but also packed with flavor.

Ingredients

• Large shrimp, peeled and deveined - 200 grams
• Romaine lettuce leaves - 4 large
• Cucumber, julienned - 50 grams
• Carrot, julienned - 30 grams
• Red bell pepper, thinly sliced - 30 grams
• Fresh mint leaves - 15 grams
• Fresh cilantro leaves - 15 grams
• Lime juice - 1 tablespoon
• Fish sauce - 1 tablespoon
• Garlic, minced - 1 clove
• Red chili, finely chopped (optional) - 1/2
• Coconut oil - 1 tablespoon

Steps

1. In a skillet, heat the coconut oil over medium heat and add minced garlic and red chili, sautéing until fragrant.
2. Add the shrimp to the skillet and cook until they turn pink and opaque, about 3-5 minutes. Remove from heat and let cool slightly.
3. In a mixing bowl, combine the cooked shrimp, cucumber, carrot, red bell pepper, mint leaves, cilantro, lime juice, and fish sauce. Mix well.
4. Lay out the romaine lettuce leaves on a clean surface, and spoon an equal amount of the shrimp mixture onto each leaf.
5. Wrap the lettuce around the filling, tucking in the sides to create a roll. Secure with a toothpick if necessary.
6. Serve immediately with a lime wedge on the side.

Nutrition

• Calories: 220
• Protein: 25 g
• Carbs: 9 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 580 mg
• Cholesterol: 160 mg
• Total Fat: 10 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• High in protein, which helps in muscle repair and growth.
• Low in carbohydrates, making it suitable for a ketogenic diet.

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