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.
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!
- Place one shrimp into the center of one of the wraps.
- Add a cucumber baton, a little of the coleslaw mix, and a few cilantro leaves.
- Roll the jicama wrap and place it seam-side down on a serving platter. Repeat with the remaining wraps.
- Serve with the dipping sauce.
2.5g net carbs per serving of three spring rolls. Nutritional data does not include the dipping sauce.
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Nutrition InformationYield 4 Serving Size 3 spring rolls
Amount Per Serving Calories 83Total Fat 0gCholesterol 35mgSodium 157mgCarbohydrates 6gNet Carbohydrates 2.5gFiber 3.5gProtein 4g