Bring a large pot of water to a rolling boil. Carefully add the collard green leaves, blanching them for about 15 seconds until they are vibrant and slightly softened. Remove the leaves and transfer them to an ice bath to stop the cooking process. Once cool, dry each leaf thoroughly.

Rinse the shirataki noodles under cold water and drain them in a colander. Heat 1 tablespoon of toasted sesame oil in a non-stick skillet over medium heat. Add the rinsed noodles along with minced garlic, sautéing for about 5 minutes until they absorb flavors.

In a mixing bowl, combine the keto peanut butter, soy sauce, rice vinegar, fresh lime juice, granular erythritol, minced garlic, and minced ginger. Whisk until smooth.

Lay a blanched collard green leaf flat on a clean surface. Spoon a little peanut sauce in the center, then layer in shirataki noodles, shrimp, cabbage, carrots, cucumber, jalapeño, green onions, cilantro, and mint. Fold the sides and roll up tightly.

Arrange your assembled rolls on a serving platter, with extra peanut sauce on the side for dipping.