POINTSŪ Value | 2 Servings | 8 Preparation Time | 35 min Cooking Time | 0 min Level of Difficulty | Moderate
side dishes | This easy version of a Thai favorite will have your guests thinking you spent hours in the kitchen. Truth is, though, if you set up the ingredients in an assembly-line fashion, you'll be done preparing these rolls in no time.
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 pepper(s), cut into very thin strips 6 oz lump crabmeat 1 1/2 cup cilantro, 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 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.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
