This spring roll in a bowl is a keto-friendly way to enjoy this classic Asian appetizer! Low carb recipe with shrimp, veggies, and Thai basil.
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You might have heard of egg-roll-in-a-bowl – but how about a spring roll? The inspiration for this recipe came from a takeout dish I enjoy regularly – huge spring rolls with a dipping sauce.
It contains lettuce, shrimp, bean sprouts, carrot, and plenty of Thai basil. I usually unwrap it and eat it with a fork as a salad – and so I decided to make it myself! The Thai basil was a little tricky to get hold of, but I found some on Amazon and it really makes the dish. Update: I used some of the basil to make Thai Basil Cauliflower Rice!
The dipping sauce is known as “brown sauce” which isn't very creative but it prompted me to make my own version!
How to Make a Keto Spring Roll in a Bowl
Begin making the salad by adding a can of drained bean sprouts, chopped or shredded lettuce, and some chopped or sliced cucumber to a large mixing bowl.
Add some cooked shrimp (I prefer tail off for this recipe), and finely chop the all-important Thai basil leaves.
By the way – you could absolutely serve the salad in sections rather than mix it all together!
Mix well, transfer the salad to a serving bowl, drizzle the Chinese brown sauce over the top, and serve!
You can serve this spring roll in a bowl as an appetizer or lunch dish – and you could omit the shrimp if you wanted to make it vegetarian.
Update: You might also like my new low carb jicama spring rolls!
- Add the beansprouts, lettuce, cucumber, shrimp, and Thai basil leaves to a large bowl, then mix to combine.
- Transfer the salad to a serving bowl, drizzle the brown sauce over the top, and serve!
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Nutrition InformationYield 4 Serving Size Approx 1 cup
Amount Per Serving Calories 102Total Fat 1gCholesterol 90mgSodium 654mgCarbohydrates 7gNet Carbohydrates 5gFiber 2gSugar 3gProtein 12g