These red, white and blue spring rolls with sriracha mayo are perfect to change up your 4th of July food. They are easy to make and so delicious
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Red, White & Blue Crab Spring Rolls w/ Sriracha Mayo

These delicious crab rolls are packed with big bold flavors!
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: crab spring rolls, gluten free crab spring rolls, spring roll recipe, sriricha crab spring rolls
Servings: 6 servings
Calories: 335kcal
Author: Chandice


  • 2 large or 4 small rice wrappers
  • 1 can white lump crab meat
  • 1 C thin rice noodles
  • 3 T Lee Kum Kee Sriracha Mayo more for serving
  • 1 tsp. butter
  • 1/4 tsp. garlic salt
  • 1/4 tsp. black pepper
  • 1/2 red pepper sliced
  • 4 oz. cream cheese
  • 1/2 C blue corn chips crushed


  • In a small fry pan, melt the butter
  • Fry crab with garlic salt and pepper
  • Add in 3 T Lee Kum Kee Sriracha Mayo and toss gently
  • Meanwhile, place rice noodles in boiling water and cook for 3 minutes until softened
  • Place rice wrappers in hot water for 30 seconds to soften
  • Top each softened rice wrapper with softened rice noodles, sliced peppers, cream cheese and warm crab
  • Add crushed blue corn tortilla chips and roll
  • Serve with more sriracha mayo


Calories: 335kcal | Carbohydrates: 43g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 492mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 585IU | Vitamin C: 14mg | Calcium: 49mg | Iron: 0.8mg