Do you love Asian spring rolls? I love how these delicious bundles of joy can make you feel full without feeling heavy. These rolls often include one protein (tofu, steak, chicken, pate, or shrimp), vegetables (lettuce), and vermicelli (rice noodles), and a rice wrap. To reduce the carbs from the noodles that can sometimes make me feel bloated, I replaced the vermicelli noodles with shirataki noodles; shirataki noodles are low-carb noodles made from the Japanese yam konjac. You can find these noodles in any American grocery (Ralphs, Walmart, Whole Foods, etc) or Asian supermarket. If you having trouble finding them near your home, you can order them from my Amazon list.
Shirataki: Rice Noodle Substitute
Made from the Japanese Konjac yam, shirataki noodles are a go-to choice for those following low-carb or keto-friendly diets. Unlike traditional vermicelli rice noodles, shirataki noodles are incredibly low in carbs, making them an ideal substitute for this spring roll recipe.
If you only want to eat konjac noodles, consider trying the brand Miracle Noodles. However, if you want your keto-friendly noodles to include a bit of tofu protein, you’ll want to check out the angel hair pasta or spaghetti by the brand House Foods. For a tender, yet chewy texture, Livia offers a delightful combination of konjac and oat fiber-based shirataki noodles. Whichever option you choose, one of these will be a great vermicelli noodle substitute.
If you are a fan of these shirataki noodles, you may also want to try my other low-carb recipes:
- Chinese Low-Carb Beef Chow Fun
- Butter, Sage, & Parmesan Fettucini with Shrimp
- Italian Shirataki Bolognese with Ground Turkey
Spring Roll vs Egg Roll: What’s the difference?
Both spring rolls and eggs rolls are delicious appetizers that can satisfy the tastebuds of both vegetarians and meat lovers. Although spring rolls and egg rolls can be similar in shape and size, the textures and flavors can vary. Some vegetarian spring rolls and egg rolls may include tofo as the main protein source. While others can be filled with flavor slices of chicken, beef, or shrimp.
One of the main differences between an egg roll vs spring roll is the wrapper. The egg roll wrapper is made with a flour-based dough. While the spring roll wrapper is made from a very thin rice paper sheet, which can make for a gluten-free appetizer.
Another contrasting factor is the cooking method. Egg rolls are typically deep-fried, resulting in a rich, yet greasy appetizer. However, for those seeking a lighter alternative, using my favorite Philips air fryer can reduce the greasiness of egg rolls. In contrast, spring rolls maintain their crunchiness through the use of fresh vegetables without the need for deep-frying.
By substituting vermicelli noodles with shirataki noodles, you may reduce this recipe by 200 calories per 8 oz. Check out the 5 Ingredient Spring Roll recipe below:
- 8 oz shirataki spaghetti
- 6 rice paper sheets (8.5″ in diameter)
- 1 cup thinly sliced carrots
- 1-1.5 cups chopped kale (or baby kale) – remove the thick stems
- 9 pieces of medium cooked shrimp
- Fill a large plate (9″ in diameter) with hot water.
- Soak one rice paper sheet in the water for about 15-30 sec until it becomes soft and more translucent. And place this on a flat surface (cutting board, plate, etc).
- Repeat step 2 and place the second sheet on top of the 1st. This will prevent your roll from breaking easily with stuffing it with your ingredients.
- Line up the shirataki noodles (2 oz), kale (1/3 cup), carrots (1/3 cup), and shrimp (3 pieces) in vertical lines next to each other on the rice paper sheet. I would recommend placing these ingredients closer to the left or right side of the wrap to make it easier to roll the ingredients together.
- Gently fold the top and bottom sections of the circle so it overlaps onto the ingredients.
- Carefully roll the rice paper with the veggies, shrimp, and noodles until it looks like a cylinder shape.
- Repeat steps to create additional rolls. Enjoy!