Avocado-Seafood Spring Rolls

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

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 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

Print as 3x5 or 4x6