These jicama spring rolls are crunchy, healthy, and delicious! Gluten free, low carb, and keto-friendly with vegetarian option.

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Have you seen the super-thin jicama wraps from Trader Joes?

My neighbor bought me some the other day and I love them! They contain 1g net carb for two wraps, and the only ingredient is the jicama! If you don't have a Trader Joe's near you I guess you could try making your own with a whole peeled jicama and a mandoline, but I haven't tried it yet.

Although the wraps are great for tacos, I immediately wanted to make spring rolls with them! I've used a slightly different flavor profile from my spring roll in a bowl recipe, but still used shrimp with crisp and colorful veggies! And no - these aren't the kind of spring rolls that are deep-fried - what a waste!

How to Make Low Carb Jicama Spring Rolls

The wraps are about 4½" wide, and are quite delicate, so when making the spring rolls you really don't need too much filling. I tried with two shrimp per roll at first but one actually works better. You could also make them without the shrimp and therefore suitable for vegetarians.

Add some cucumber, coleslaw mix (green cabbage, red cabbage, carrot) and some fresh cilantro leaves.

Roll the jicama wrap (they are slightly moist already) and place seam-side down on a serving platter.

I served these with the awesome sweet chili sauce from G Hughes (get it from Amazon) but my low carb Thai dipping sauce would also work well.

These spring rolls are crunchy, healthy, and delicious!

Note: You'll have most of the coleslaw mix left over - so try one of my low carb slaw recipes!

📖 Recipe

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