Cucumber Dill Spring Rolls with Tangy Bacon Dip

When I bought a package of spring roll wrappers, I didn’t really know what to make with them.  Today walking home I realized I had cucumbers going bad in my fridge and had been given some fresh dill recently.  So why not wrap that up in a spring roll wrapper?  But the more important question: what would I dip it in?? Well, bacon and dill smelled great together so I figured “why not?” Add it to a tangy, cool base and well, lets just say it worked!  Spring rolls are so easy to make, and I boosted the filling power by adding quinoa!


  • 1/2 cup of quinoa (may vary depending on how much you fill them)
  • 1 small cucumber
  • A few sprigs of dill
  • Sour cream
  • Red wine vinegar
  • 2 strips of bacon

How to:

  1. Begin by cooking your quinoa and bacon.  Follow the directions on the package for the quinoa and cook the bacon until very crispy (but not burnt).
  2. Crumble your bacon and place into 1 tablespoon of sour cream.  Add a splash, and I do mean a tiny splash, of red wine vinegar and mix.  Set aside.
  3. Soak the spring roll wrappers in warm water for 20 seconds until soft, then lay flat on a wet paper towel.  Fill with julienned cucumber and dill, then a bit of quinoa.
  4. Wrap the spring rolls up tightly and enjoy with the dipping sauce!

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