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Photo of Avocado-Seafood Spring Rolls by WW

Avocado-Seafood Spring Rolls

1
Points® value
Total Time
35 min
Prep
35 min
Cook
0 min
Serves
8
Difficulty
Moderate
This easy version of a Thai favourite will have your guests thinking you spent hours in the kitchen.

Ingredients

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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