Swiss Chard Shrimp Rolls

Craving something light yet bursting with flavor? These Swiss Chard Shrimp Rolls are the perfect low-carb treat—juicy shrimp wrapped in tender Swiss chard, with a garlicky, umami-rich finish. They’re healthy, satisfying, and surprisingly easy to make. Let’s get rolling!

Recipe

Serving: 12 pieces
Prep time: 30 minutes
Cook time: 10 minutes

For the filling:
1 pound shrimp, or replace it with another protein
1/2 teaspoon ginger
1/10 teaspoon salt
1/10 teaspoon white pepper
1 tablespoon sesame oil

For the rolls:
1 bunch Swiss chard
1/2 large carrot, julienned
2 tablespoons oil
2 medium finger hot peppers
3 garlic cloves
2 tablespoons scallions
2 tablespoons soy sauce

Instructions

1. Prepare the filling:

• In a food processor, add the deveined shrimp, and blend until it becomes a paste (or mince it with a knife). Then add the ginger, salt, white pepper, and sesame oil. Blend them together.
• Place a pastry bag (or a Ziploc bag) in a glass, and add the filling inside. Seal the opening and cut open the tip.

2. Prepare the Swiss chard:

• Slice off the stems of Swiss chard, and cut the stems into thin slices.
• In a pot of water over high heat, bring it to a boil, and blanch the leaves until softened for about 10 seconds. Gently remove them and place them in cold water to stop cooking. Drain.

3. Assemble:

• Lay a Swiss chard leaf flat. Squeeze the filling at the bottom corner. Add a few pieces of carrots and Swiss chard stems next to the filling.
• Roll it up, fold in the two sides, and roll it up all the way. Do the same with the rest, and place them on a plate.

4. Steam:

• In a steamer over high heat, bring water to a boil, and transfer the plate of Swiss chard shrimp rolls inside. Cover the lid and steam until completely cooked through for about 6 minutes.
• Carefully remove the plate.

5. Serve:

• Sprinkle the finger hot peppers, garlic, and scallions on the Swiss chard shrimp rolls.
• In a small pan over high heat, pour the oil in it. Heat it up until smoking hot. (This helps to add more aromas to the dish. You could also opt it out.)
• Pour the hot oil over the finger hot peppers, garlic, and scallions.
• Lastly, add the soy sauce to it, and serve!

Tips & notes

• Swiss chard is packed with vitamins K, A, and C, along with magnesium and powerful antioxidants—all while being naturally low in calories.
• Blanching Swiss chard briefly keeps the leaves pliable and vibrant—don’t overcook.
• Use fresh shrimp for the best texture. You can also mix in scallop or fish paste for variation.
• For extra umami, serve with a side of dipping sauce made from soy sauce, vinegar, and chili oil.
• If you don’t have a steamer, you can use a covered pan with a rack or a heat-safe plate inside.
• Skip the hot oil drizzle if you prefer a lighter version—it’s flavorful either way.