Avocado-Seafood Spring Rolls
Cooked long grain brown rice
1 cup(s), chilled
1 tsp(s), cut into chunks
Fat free mayonnaise
Fresh lime juice
8 leaf/leaves, large, large romaine leaves, split in half lengthwise and center ribs removed
1 small, cut into very thin strips
1½ cup(s), 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 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.