california crepe rolls
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This version of the popular California roll is enveloped in a crepe instead of seaweed. Wasabi sauce is a fiery, green-colored condiment typically served with sushi. It comes in a powder that you mix with water much like dry mustard. You can omit it, if desired. It's crucial to use short-grain rice that turns sticky when cooked. From Cooking Light Magazine, April 1999.
yield
10 serving(s)
prep time
30 Min
cook time
25 Min
method
Stove Top
Ingredients For california crepe rolls
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1 3/4 cwater
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2 Tbsprice vinegar
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1 1/2 Tbspsugar
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1/4 tspsalt
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1 cuncooked short-grain rice
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1/4 cwater, divided
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3 Tbsplow-sodium soy sauce
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1 Tbspwasabi powder
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10crepes, homemade or purchased
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20 smspinach leaves
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30 mdshrimp, cooked and peeled
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20 slicepeeled avocado peeled (about 1 avocado, 1/8-inch thick)
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5 tspsesame seeds, toasted
How To Make california crepe rolls
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1Bring 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).
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2Combine 2 tablespoons water and soy sauce in a small bowl.
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3Combine 2 tablespoons water and wasabi powder in a small bowl.
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4Gently 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.
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5Cut roll crosswise into 4 slices. Repeat procedure with the remaining crepes, rice mixture, spinach, shrimp, avocado slices, and sesame seeds.
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6Serve with soy sauce mixture and wasabi sauce.
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7Yield: 10 servings (serving size: 4 crepe slices, 1-1/2 teaspoons soy sauce mixture, and about 1/2 teaspoon wasabi sauce).
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8CALORIES 201 (21% from fat); FAT 4.6g (sat 0.9g, mono 2g, poly 1g); PROTEIN 12.8g; CARB 26.5g; FIBER 1.2g; CHOL 80mg; IRON 2.8mg; SODIUM 379mg; CALC 73mg
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