California Crepe Rolls

recipe

Yield:

10 servings (serving size: 4 crepe slices, 1 1/2 teaspoons soy sauce mixture, and about 1/2 teaspoon wasabi sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 201
Caloriesfromfat 21 %
Fat 4.6 g
Satfat 0.9 g
Monofat 2 g
Polyfat 1 g
Protein 12.8 g
Carbohydrate 26.5 g
Fiber 1.2 g
Cholesterol 80 mg
Iron 2.8 mg
Sodium 379 mg
Calcium 73 mg

Ingredients

1 3/4 cups water
2 tablespoons rice vinegar
1 1/2 tablespoons sugar
1/4 teaspoon salt
1 cup uncooked short-grain rice
1/4 cup water, divided
3 tablespoons low-sodium soy sauce
1 tablespoon wasabi powder
20 small spinach leaves
30 medium shrimp, cooked and peeled
20 (1/8-inch-thick) slices peeled avocado (about 1 avocado)
5 teaspoons sesame seeds, toasted

Preparation

Bring first 4 ingredients to a boil in a medium saucepan. Add rice; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Cool slightly (rice will be sticky).

Combine 2 tablespoons water and soy sauce in a small bowl.

Combine 2 tablespoons water and wasabi powder in a small bowl.

Gently spread about 1/4 cup rice mixture over 1 crepe using moist fingertips. Place 2 spinach leaves on lower third of crepe. Arrange 3 shrimp and 2 avocado slices over spinach. Sprinkle with 1/2 teaspoon sesame seeds. Roll up crepe jelly-roll fashion, pressing seam to seal. Cut roll crosswise into 4 slices. Repeat procedure with the remaining crepes, rice mixture, spinach, shrimp, avocado slices, and sesame seeds. Serve with soy sauce mixture and wasabi sauce.

Note:

April 1999
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