Seafood sushi wraps

Ingredients:

Wraps:

• 3/4 cup (175 mL) uncooked sushi (medium-grain) rice
• 1 cup (250 mL) water
• 3 tbsp (45 mL) seasoned rice vinegar
• 3 large whole wheat flour tortillas (10-inch)
• 6 tbsp (90 mL) garden vegetable cream cheese spread
• 1/2 cup (125 mL) shredded carrot
• 1/2 cup (125 mL) finely chopped rell bell pepper
• 6 to 8 (about 1 oz/28 g each) refrigerated imitation crabmeat sticks
• 3 green onions, trimmed to 8-inch length, halved lengthwise

Dipping Sauce:

• 2 tbsp (25 mL) finely chopped gingerroot
• 2 tbsp (25 mL) red wine vinegar
• 2 tsp (10 mL) sugar
• 1/4 to 1/2 tsp (1-2 mL) roasted red chili paste
• 2 cloves garlic, finely chopped
• 1/3 cup (85 mL) plus 2 tsp (10 mL) reduced-sodium soy sauce

Preparation:

            In 1 1/2-quart nonstick saucepan, heat rice and water to boiling. Reduce heat to low; cover and cook 15 to 20 minutes or until all water is absorbed and rice is tender. Meanwhile, place 15x10-inch pan with sides in freezer to chill.
          Drizzle rice vinegar over rice while lifting and fluffing rice; spread rice in chilled pan. Place in freezer for 5 minutes to cool completely.
          Trim 1 1/2-inches from top and bottom of tortillas to form rectangles. On work surface, place 1 tortilla rectangle with short sides at top and bottom. Spread 2 tablespoons cream cheese over entire surface of roll-up. Spread 3/4 cup cooled rice over cream cheese, leaving 1 1/2 inches of top short edge free of rice. Starting 1 inch from bottom short edge, arrange narrow row of carrot, row of bell pepper and row of crabmeat crosswise over rice. Above crabmeat, place 2 onion halves, alternating ends so there is one green end and one white end on each side. Press all layers into rice.
          Bring bottom edge of tortilla over fillings to top edge of rice; pull bottom edge of tortilla back toward bottom, scraping rice into roll and fillings to make a firm roll (be sure there are no air spaces). Roll up, letting cream cheese seal the roll. Wrap in plastic wrap. Repeat with remaining ingredients, making 2 more rolls. Refrigerate rolls 1 hour.
           Meanwhile, in small bowl, mix dipping sauce ingredients. To serve, trim ends of each roll; cut each roll into 8 slices. Serve with dipping sauce.