California Crepe Rolls

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

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Nutritional Information

Amount per serving
  • Calories: 201
  • Calories from fat: 21%
  • Fat: 4.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 12.8g
  • Carbohydrate: 26.5g
  • Fiber: 1.2g
  • Cholesterol: 80mg
  • Iron: 2.8mg
  • Sodium: 379mg
  • Calcium: 73mg


  • 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
  • 10 Basic Crepes
  • 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


  1. 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).
  2. Combine 2 tablespoons water and soy sauce in a small bowl.
  3. Combine 2 tablespoons water and wasabi powder in a small bowl.
  4. 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.
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