Easy Keto Spring Rolls with Shrimp and Peanut Sauce
Easy Keto Spring Rolls are the perfect low carb appetizer that’s crispy on the outside and filled with juicy shrimp. After making these many times, I’ve discovered the trick to keeping them crispy is to pat the shrimp dry before cooking. Start by jumping to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy No-Bake Berry Cheesecake Tacos and Instant Pot Chicken Tortilla Soup.
Why This Easy Keto Spring Rolls with Shrimp and Peanut Sauce Is Pure Comfort
- Crispy low carb alternative to traditional spring rolls
- Easy to make with simple ingredients
- Perfect for meal prepping or game night
- Creamy peanut sauce that's better than takeout
What You'll Need for Easy Keto Spring Rolls with Shrimp and Peanut Sauce
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Large shrimp
- Rice paper wrappers
- Creamy peanut butter
- Soy sauce
- Garlic
- Ginger
- Green onions
- Cilantro
- Lime
- Salt
- Black pepper
- Red pepper flakes
- Optional: Sriracha
- Optional: Chopped peanuts
- Optional: Lime wedges
📝 Ingredient Notes
- Rice paper wrappers: Make sure to use the round, thin wrappers labeled 'spring roll wrappers' or 'banh trang'.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of chopping shrimp and vegetables. → See on Amazon
- Bamboo rolling mat — Helps keep your hands clean and makes rolling easy. → See on Amazon
How to Make Easy Keto Spring Rolls with Shrimp and Peanut Sauce
- Prepare the shrimp: Pat the shrimp dry with a paper towel to remove excess moisture. Season with salt, black pepper, and red pepper flakes. Heat a large skillet over medium-high heat and add the shrimp. Cook for 2-3 minutes on each side until pink and cooked through. Remove from heat and set aside.
- Prepare the peanut sauce: In a small bowl, whisk together creamy peanut butter, soy sauce, minced garlic, grated ginger, and a squeeze of lime juice. Add water, one tablespoon at a time, until the sauce reaches your desired consistency. Taste and adjust seasoning if needed.
- Assemble the spring rolls: Soak a rice paper wrapper in warm water for 10-15 seconds until pliable. Lay it flat on a clean surface. Arrange a few shrimp and a sprinkle of chopped green onions and cilantro in the center. Fold the bottom edge over the filling, then fold in the sides and roll tightly into a spring roll. Repeat with remaining wrappers and filling.
- Cook the spring rolls: Heat a large skillet over medium heat and add a thin layer of oil. Add the spring rolls and cook for 2-3 minutes on each side until golden and crispy. Remove from heat and let cool for a few minutes before serving with peanut sauce.
Cook's Tips for Perfect Easy Keto Spring Rolls with Shrimp and Peanut Sauce
- : For extra crispy spring rolls, brush the wrappers with a thin layer of oil before rolling.
- Common mistake and fix: If your spring rolls are falling apart, make sure to pat the shrimp dry before cooking and roll tightly, tucking in the edges as you go.
- : To make ahead, assemble the spring rolls but don't cook them. Store in the refrigerator for up to 24 hours. Cook just before serving.
- : For a spicy peanut sauce, add a pinch of red pepper flakes or a drizzle of Sriracha.
Storing & Reheating Easy Keto Spring Rolls with Shrimp and Peanut Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: You can assemble the spring rolls up to 24 hours in advance. Cook just before serving.
Freezing Easy Keto Spring Rolls with Shrimp and Peanut Sauce
Freezing is not recommended for this recipe.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated 350°F oven for 5-7 minutes until crispy. Microwave: Reheating in the microwave will make the spring rolls soggy.
Recipe Notes
- Chef tip: For extra flavor, add a pinch of five-spice powder to the shrimp before cooking.
- Best substitution: If you're not following a keto diet, you can use regular spring roll wrappers and serve with sweet chili sauce.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your peanut sauce is too thick, add more water, one tablespoon at a time, until it reaches your desired consistency.
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Easy Keto Spring Rolls with Shrimp and Peanut Sauce
Ingredients
Main Ingredients
- Large shrimp
- Rice paper wrappers
- Creamy peanut butter
- Soy sauce
- Garlic
- Ginger
- Green onions
- Cilantro
- Lime
Seasonings
- Salt
- Black pepper
- Red pepper flakes
Optional Toppings
- Sriracha
- Chopped peanuts
- Lime wedges
Instructions
- Prepare the shrimp: Pat the shrimp dry with a paper towel to remove excess moisture. Season with salt, black pepper, and red pepper flakes. Heat a large skillet over medium-high heat and add the shrimp. Cook for 2-3 minutes on each side until pink and cooked through. Remove from heat and set aside.
- Prepare the peanut sauce: In a small bowl, whisk together creamy peanut butter, soy sauce, minced garlic, grated ginger, and a squeeze of lime juice. Add water, one tablespoon at a time, until the sauce reaches your desired consistency. Taste and adjust seasoning if needed.
- Assemble the spring rolls: Soak a rice paper wrapper in warm water for 10-15 seconds until pliable. Lay it flat on a clean surface. Arrange a few shrimp and a sprinkle of chopped green onions and cilantro in the center. Fold the bottom edge over the filling, then fold in the sides and roll tightly into a spring roll. Repeat with remaining wrappers and filling.
- Cook the spring rolls: Heat a large skillet over medium heat and add a thin layer of oil. Add the spring rolls and cook for 2-3 minutes on each side until golden and crispy. Remove from heat and let cool for a few minutes before serving with peanut sauce.
Notes
- Chef tip: For extra flavor, add a pinch of five-spice powder to the shrimp before cooking.
- Best substitution: If you're not following a keto diet, you can use regular spring roll wrappers and serve with sweet chili sauce.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your peanut sauce is too thick, add more water, one tablespoon at a time, until it reaches your desired consistency.
Storage
- Fridge: Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freezing is not recommended for this recipe.
- Oven reheat: Reheat in a preheated 350°F oven for 5-7 minutes until crispy.
- Microwave reheat: Reheating in the microwave will make the spring rolls soggy.
- Make ahead: You can assemble the spring rolls up to 24 hours in advance. Cook just before serving.
Nutrition Per Serving
- Calories: 180
- Protein: 15g
- Fat: 12g
- Carbs: 6g
- Fiber: 2g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 170mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Keto Spring Rolls with Shrimp and Peanut Sauce FAQs
Yes, you can assemble the spring rolls up to 24 hours in advance. Cook just before serving.
Make sure to pat the shrimp dry before cooking and roll tightly, tucking in the edges as you go.
Freezing is not recommended for this recipe as it can make the spring rolls soggy.
Add a pinch of red pepper flakes or a drizzle of Sriracha to the peanut sauce for some heat.
Reheat in a preheated 350°F oven for 5-7 minutes until crispy. Reheating in the microwave will make the spring rolls soggy.
A Warm Final Note
I can’t wait for you to try Easy Keto Spring Rolls with Shrimp and Peanut Sauce and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
