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Vietnamese Keto Spring Rolls Recipe

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Fresh, crunchy Vietnamese spring rolls made keto-friendly using cabbage or lettuce wraps instead of rice paper. Packed with shrimp or chicken, avocado, and veggies. Great for low-carb meals, keto diet, and healthy dinner ideas.

Ingredients

Scale

For the Rolls:

  • 1 medium green cabbage or butter lettuce

  • 1/2 lb cooked shrimp or shredded chicken

  • 1 avocado, sliced

  • 1/2 cucumber, julienned

  • 1/2 red bell pepper, julienned

  • 1/2 cup shredded carrots (optional for stricter keto)

  • Fresh mint leaves

  • Fresh cilantro

  • Salt and pepper to taste

  • Optional: chopped peanuts

For Peanut Sauce:

  • 2 tbsp natural peanut butter

  • 1 tbsp soy sauce or coconut aminos

  • 1 tbsp rice vinegar

  • 1 clove garlic, minced

  • 1/2 tsp grated ginger

  • 1–2 tsp lime juice

  • Water to thin

For Nuoc Cham (Fish Sauce Dip):

  • 2 tbsp fish sauce

  • 1 tbsp lime juice

  • 1 tsp stevia or monk fruit

  • 1 garlic clove, minced

  • 1–2 tbsp water

  • Chopped chili or chili flakes (optional)

Instructions

  1. Soften cabbage leaves in hot water for 30 seconds, then pat dry. Skip this if using butter lettuce.

  2. Lay a leaf flat, add shrimp or chicken, avocado, cucumber, pepper, herbs, and optional carrots or peanuts.

  3. Season with salt and pepper.

  4. Roll like a burrito, tucking in sides and rolling tightly.

  5. Mix all sauce ingredients in a bowl. Adjust seasoning or water to your taste.

  6. Serve rolls with dipping sauce.

Notes

Best eaten fresh. Keep extras in an airtight container with a damp paper towel on top. Eat within one day for best taste and texture. Sauce keeps for 3–4 days in the fridge.

Nutrition

Find it online: https://www.wellnesswarrior.org/vietnamese-keto-spring-rolls/