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Keto-Paleo Friendly Recipe: Collard Green Spring Rolls with Walnut Dipping Sauce

Who doesn't love spring rolls ? Well I crave them weekly, so in my efforts to kick starch and carbs out of my diet I decided to make my own "Spring Rolls with a Twist." Someone would agree that the dipping sauce is what makes the whole dish, I agree if it's the WALNUT DIPPING SAUCE that we made! You have to try it out, especially if your like me and don't like peanuts on anything (no , not allergic just to m ake days in pre-school eating Ants on a Log, ugh!). The creamy , nutty , goodness is my favorite part of this dish, even made extra for a salad dressing for later. It's that good!



 

What you will need :

  • Carrot

  • Cilantro

  • Collard green, large leaves

  • Julienne cucumber

  • Mint, leaves

  • Red , Yellow, or Orange bell pepper (whatever you like)

  • Red cabbage

  • Avocado

  • Shrimp


For the Walnut Dipping Sauce

  • Garlic clove

  • Ginger, ground

  • Walnuts

  • Tahini

  • Fish sauce

  • Lime Juice

  • Cayenne pepper

  • Toasted Sesame Seed oil

  • Water or Coconut water/milk (you pick , you just need a little bit)


Now let's get cooking good looking ...

  1. Start with washing your hands and cleaning all veggies / produce.

  2. Clean and remove shells of shrimp. Rinse , season with Salt a dash of cayenne pepper. Set aside.

  3. Now for the GREENS. The stems of collard greens are rough and stiff, so you’ll want to cut them off , so that you have just the leaf.

  4. Add salt and water to a large skillet big enough to fit the leaves. Let it come to a boil.

  5. One by one take your time, drop each leaf into the boiling water and boil for 10-15 seconds until bright in color. So pretty like he picture !

  6. Once done, Dry with a paper towel and set aside. We have to let them cool before using them as keto collard green wraps.

  7. This is when you cook your shrimp and cut up or Julienne the veggies .

  8. The wrapping part is easy: Just add ALL the ingredients to the center of each leaf, and wrap up like a burrito! If you find them not staying closed after you roll them use tooth picks.

  9. The Walnut dipping Sauce is easy AF. I don't like to use measurements for this part so bare with me and I believe in you. Get your blender or food processor. I used the Ninja QB1004 Blender / Food Processor (Click here to get it off Amazon), love this thing! Make all of my dressing, sauces, soup bases, and blended cocktails with it. Such a great buy and doesn't cost much or take up hella space. Don't nobody got time for that.

  10. Put a handful of walnuts , 2 scoops of tahini , 1 garlic clove , a dash of ground ginger, a sprinkle of cayenne , a splash or 2 or fish sauce , and a drizzle of sesame seed oil in the blender / food processor. Blend until smooth. Use coconut water/milk to thin out and make it sauce consistency. BOOM your done with the sauce.

  11. Gab a plate. Put sauce in a small dish in the center of plate. Cut rolls in half and place around the sauce dish. Just like that you have a pretty plate of Collard green Spring rolls . ENJOY!!!

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