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Shrimp spring rolls on a cutting board, with mint sprigs and peanut dipping sauce

Low Carb Shrimp Spring Rolls

Prep Time 20 mins
Total Time 20 mins
Servings 8 spring rolls


  • 2 tablespoons creamy peanut butter
  • 1 1/2 tablespoons hoisin sauce
  • 2 teaspoons fresh lime juice
  • 1 medium garlic finely diced
  • 5 teaspoons of water or as needed for consistency
  • Sriracha or sambal oelek paste to taste optional
  • 8 rice paper sheets
  • 4 ounces julienned carrots approximately 2 medium carrots
  • 8 ounces cucumber without seeds about two regular cucumbers cut into 1/8-inch spears
  • 8 butter lettuce leaves use two if leaves are small, so increase the count as needed
  • 24 mint leaves
  • 16 cilantro stems with leafless twigs snapped off and removed
  • 24 steamed shrimps peeled with tails off


  • Mix the peanut sauce ingredients together, using enough water as needed to create a thick, creamy, but pourable dipping sauce.
  • Fill a large bowl with very warm water.
  • Fully submerge a single sheet of rice paper in the water. Shake off excess moisture, and place the sheet on a clean, flat work surface.
  • Place three cooked shrimp, side by side, on the top portion of the bottom third of the rice paper.
  • Turning a lettuce leaf to form a cup, add 1/8 of the carrots, 1/8 of the cucumber, 2 cilantro springs, and 3 mint leaves. Roll the leaf to create an enclosed packet.
  • Place the lettuce and veggie packet over the shrimp.
  • Pull the bottom of the moistened rice paper snugly over the shrimp and veggie packet. Then fold the left and right sides of the rice paper towards the middle to over the open ends of the shrimp and veggies.
  • Firmly roll the bundle towards the top of the rice paper until you have a neatly wrapped tube.
  • Wrap the spring roll in plastic wrap to prevent the rice paper from drying and become leathery.
  • Repeat with remaining ingredients to make a total of 8 spring rolls.
  • Refrigerate until ready to serve.
  • Serve with the peanut dipping sauce.