Avocado-Seafood Spring Rolls
Servings: 8
Preparation Time: 35 min
Cooking Time: 0 min
1 Tbsp rice vinegar
1 tsp lime zest
1/2 tsp sugar
1 cup cooked brown rice, chilled
1 avocado, cut into chunks
3 Tbsp fat-free mayonnaise
2 tsp fresh lime juice
1/4 tsp cayenne pepper
1/4 tsp table salt
8 piece lettuce, large romaine leaves, split in half lengthwise and center
ribs removed
1 small yellow pepper(s), cut into very thin strips
6 oz lump crabmeat
1 1/2 cup cilantro, about 16 fresh leaves
Stir vinegar, lime zest and sugar into chilled rice. Place avocado, mayonnaise,
lime juice, cayenne pepper and salt in a food processor; blend until smooth.
Spread equal amounts of avocado mixture onto lettuce leaves; spoon about 1
tablespoon rice mixture over each leaf and spread it to 1 inch from end.
Place 3 or 4 pepper strips down center of each leaf; roll up and secure with
a toothpick. Top each with 1 small piece of crabmeat and a cilantro leaf.
Refrigerate at least 2 hours before serving. Yields 2 spring rolls per
serving.
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