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Spicy Crab Spring Rolls

Christy Blaker

"This is a cross between a spicy sushi crab roll and a spring roll. Quick and easy to make with fresh ingredients. Also good with shrimp instead of crab. Serve with ponzu or sweet chile sauce for dipping."
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30 m servings 97 cals
Original recipe yields 4 servings (4 rolls)

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  • Prep

  • Ready In

  1. Shred crabmeat using 2 forks or in a food processor.
  2. Mix crabmeat, mayonnaise, and sriracha sauce together in a small bowl.
  3. Fill a shallow bowl with hot water to a depth of 2 inches. Dip 1 rice paper wrapper in the water for a few seconds to soften; set on a wooden cutting board or a clean, moist dish towel. Layer 1/4 of the cucumber, carrot, avocado, crabmeat mixture, and green onion in the bottom third of the rice paper.
  4. Pull bottom of the rice paper over the filling, using your fingers to prevent it from spilling out the sides. Fold opposing edges of the rice paper to overlap the filling; roll up tightly towards the top. Place roll seam-side down on a plate. Repeat with remaining rice papers and cucumber, carrot, avocado, crabmeat mixture, and green onion.

Nutrition Facts

Per Serving: 97 calories; 4.4 g fat; 11.6 g carbohydrates; 3.3 g protein; 8 mg cholesterol; 366 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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What a fresh, pretty and delicious dish! It was simple to make and healthy too. I used some cut up shrimp instead of crab which was awesome. The rice paper wrappers are surprisingly tough and...

Delicious need I say more. I also doubled the siracha sauce and used half a large carrot.

These were good! I ended up doubling the Sriracha after tasting the crab mixture but that is the only change I made. You can actually get 6 rolls out of this recipe. Next time I will replace som...