Avocado-Seafood Spring Rolls
Prep time: 35 min
Cook time: -- min
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
Stir vinegar, lime zest and sugar into chilled rice.
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.
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 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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