Recipe: Dilled Quinoa and Crab Spring Rolls

Dill Crab Spring Roll

I have discovered spring roll wrappers, and there is no turning back now. I found these in my local Asian Foods store. If you are not blessed to have a dedicated Asian Foods store in your area, fear not! Some grocery stores carry them in the Asian foods section, and if not… there’s always Amazon. (Link included below for convenience.)

I experimented with these for several days, and then I threw these ingredients together and… VOILA! ┬áMagic!


  • 3 Spring Roll Rice Paper Wrappers
  • 3 Pieces of Crab
  • 1 cup baby spinach
  • 6-9 thin slices of cucumber
  • 1/4 cup quinoa
  • 1/4 cup apple cider vinegar
  • 1/2 cup water
  • Fresh dill to taste


Rinse quinoa thoroughly before use.
Add quinoa, vinegar, water, and dill to a rice cooker (preferred) or a pan. Follow cooking directions for quinoa. Chill in the refrigerator until cold. (If you are making ahead for lunches, I recommend making up a big batch of quinoa at the beginning of the week and using it throughout.

Once quinoa is chilled, all you need to do is assemble your rolls. Now, if you haven’t worked with the rice paper before, you might be wondering “How do I roll this thing?” especially if your directions are in Vietnamese or there are no directions at all. It’s easy! All you need to do is run both sides of the wrapper under water for just a few seconds. It will still feel rigid, but that’s okay. It will soak up water as it stands.

Transfer to a plate (Pro tip: Leave about an inch hanging off the edge of the plate. This will make it easier to wrap.)

Make a single layer of baby spinach. Then add 2-3 cucumber slices. Add about 1/4 cup cooked quinoa. Then add crab.

Now you roll your spring roll. I recommend folding the bottom up then folding the sides in. Squish down the good stuff on the inside as much as possible so you can roll it tightly.

Repeat 2 more times and that’s it! Throw it in your lunch bag or consume on the spot!

Nutrition info

This recipe makes 1 serving of 3 rolls. Nutrition data is presented per-serving.

  • Calories Per Serving: 355
  • Total Fat: 3 g
  • Carbs: 67 g
  • Protein 13 g


add comment
Anne Kinkaid (4 years ago)

How did you get yours wrapped so nicely? Mine look terrible. Tasty though!

    Ashley (4 years ago)

    My first ones were AWFUL! Seriously. Looked like I had shoved vegetables in a condom. But a Vietnamese coworker of mine gave me some pointers and I practiced and it got a lot easier!

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