Avocado-Seafood Spring Rolls

Ingredients

• 1 Tbsp rice vinegar
• 1 tsp lime zest
• 1/2 tsp sugar
• 1 cup cooked brown rice, chilled
• 1 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 piece lettuce, large romaine leaves, split in half lengthwise and center ribs removed
• 1 small yellow peppers, cut into very thin strips
• 6 oz lump crab meat
• 1 1/2 cup cilantro, about 16 fresh leaves

Directions

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.

Serves | 8
POINTS per serving | 2