Avocado-Seafood Spring Rolls
1
Points®
Temps total: 35 min • Préparation: 35 min • Cuisson: 0 min • Portions: 8 • Difficulté: Facile
This easy version of a Thai favourite will have your guests thinking you spent hours in the kitchen.
Ingrédients
Unseasoned rice vinegar
1 tbsp(s)
Lime zest
1 tsp(s)
Sugar
½ tsp(s)
Cooked long grain brown rice
1 cup(s), chilled
Avocado
1 tsp(s), cut into chunks
Fat free mayonnaise
3 tbsp(s)
Fresh lime juice
2 tsp(s)
Cayenne pepper
¼ tsp(s)
Table salt
¼ tsp(s)
Lettuce
8 leaf/leaves, large, large romaine leaves, split in half lengthwise and center ribs removed
Yellow bell pepper
1 small, cut into very thin strips
Lump crabmeat
6 oz
Cilantro
1½ cup(s), about 16 fresh leaves
Instructions
1
Stir vinegar, lime zest and sugar into chilled rice.
2
Place avocado, mayonnaise, lime juice, cayenne pepper and salt in a food processor; blend until smooth.
3
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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