Photo of Avocado-seafood spring rolls by WW

Avocado-seafood spring rolls

Total Time
35 min
35 min
0 min
This easy version of a Thai favorite will have your guests thinking you spent hours in the kitchen. You'll love the creative presentation and the fact that you can make them well ahead of time. You'll find yourself reaching for this recipe whenever you have some cooked rice leftover. The filling features the chilled rice flavored with rice vinegar, lime zest, and sugar, an avocado purée, and sliced yellow peppers. Top with some crabmeat and a cilantro leaf, and let the rolls hang out for a couple of hours in the fridge before serving. They'll be ready and waiting for you whenever you need them. And if you set up the ingredients in an assembly-line fashion, you'll be done preparing these rolls in no time.


Unseasoned rice vinegar

1 Tbsp

Lime zest

1 tsp


½ tsp

Cooked long grain brown rice

1 cup(s), chilled


1 item(s), medium, cut into chunks

Fat free mayonnaise

3 Tbsp

Fresh lime juice

2 tsp

Cayenne pepper

¼ tsp

Table salt

¼ tsp


8 leaf/leaves, large, romaine, split in half lengthwise and center ribs removed

Yellow bell pepper

1 small, cut into very thin strips

Uncooked lump crabmeat

6 oz


1½ cup(s), about 16 fresh leaves


  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 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.