Craving the vibrant flavors of a spring roll but want to mix things up? Meet Spring Roll Pasta! I was inspired by Healthy Girl Kitchen, who made a similar dish with rice noodles, but I decided to swap them out for shirataki noodles to keep it low-carb and gluten-free.

This bowl of goodness has everything you love about spring rolls—crisp cabbage, crunchy cucumber and carrot, zesty green onion, and protein-packed edamame—all tossed in a creamy peanut dressing. It’s fresh, colorful, and so satisfying!

LOW-CARB SPRING ROLL PASTA W/ PEANUT DRESSING

Cook Time: 5 minutes
Prep Time: 10 minutes
Total Time: 15 minutes
Serving Size: 1 bowl
Total Servings: 1

Ingredients:

7 oz shirataki noodles
1/2 cup edamame, cooked
1/2 cup red cabbage, shredded
1/4 cup carrot, shredded
1/4 cup cucumber, shredded
2 green onions, diced
2 tbsp unsalted roasted peanuts, chopped (optional)

For the peanut dressing:

2 tbsp peanut butter
1 tbsp lime juice
1 tbsp soy sauce
1 small garlic clove
1/2 inch ginger, minced
salt, as needed (if using reduced sodium soy sauce)

Directions:

1. Cook the edamame according to the package directions. Rinse with cold water to retain its vibrant green color. Drain well.
2. Meanwhile, rinse the shirataki noodles thoroughly. Cook according to the package instructions and drain well to avoid a watery salad.
3. Prepare the cabbage, carrot, cucumber, and green onion.
4. Prepare the dressing. Add water 1 tbsp at a time, but keep in mind to keep it thick to coat the noodles.
5. Once the edamame and shirataki noodles are ready, add the noodles to a bowl.
6. Add the prepared vegetables, edamame, and dressing to the bowl. Mix everything to combine.