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.
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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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