Avocado-Seafood Spring Rolls

Published February 8, 2016

3 SmartPoints

Prep time: 35 min

Cook time: -- min

Serves: 8

This easy version of a Thai favourite will have your guests thinking you spent hours in the kitchen.*


  • 1 Tbsp rice vinegar

  • 1 tsp lime zest

  • 1⁄2 tsp sugar

  • 1 cup(s) cooked brown rice, chilled

  • 1 medium 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 leaf/leaves 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(s) cilantro, about 16 fresh leaves


  1. Stir vinegar, lime zest and sugar into chilled rice.

  2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook onion, pepper and garlic, stirring often, until vegetables are softened, about 10 minutes.

  3. Place avocado, mayonnaise, lime juice, cayenne pepper and salt in a food processor; blend until smooth.

  4. 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 centre 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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