Crisp California Avocado and Lobster Rolls
Ingredients
- 2 Hass Avocado|California avocados, finely diced
- 2 Cups Cooked lobster meat, coarsely chopped*
- 3 Tbsp Finely chopped sun-dried tomatoes|sun-dried tomato (packed in olive oil)
- 3 Tbsp Finely chopped shallot
- 1 ½ tsp Finely chopped garlic
- 2 Tbsp fresh lime juice
- ½ tsp salt
- ¼ tsp Freshly ground pepper
- 1 egg, beaten
- 12 egg roll wrappers
- As needed olive oil
- Recipe follows Dipping Sauce
- For garnish, optional lime slices
- For garnish, optional cilantro sprigs
METHOD
Gently fold together avocado and next 7 ingredients; reserve. Brush edges of 1 egg roll wrapper with egg. Put a scant 1/3 cup filling 1 inch down the edge of the wrapper. Fold in sides; brush sides with egg. Roll. Seal tightly. Refrigerate on a parchment-lined sheet pan dusted with cornstarch, covered, for at least 45 minutes. Rolls can be made up to 8 hours ahead of service.
PER ORDER
Shallow fry 1 roll in hot olive oil, turning frequently, until golden brown, about 3 minutes. Serve with 3 tablespoons dipping sauce; garnish with lime slices and cilantro sprigs.
Dipping Sauce
In a blender, combine 4 ounces peeled and seeded, and coarsely chopped Roma tomatoes, 3/4 cup chopped cilantro, 2/3 cup rice vinegar, 2/3 cup soy sauce, 2/3 cup fresh lime juice, 2 tablespoons finely chopped garlic, and 1-1/2 tablespoons finely chopped, ginger|fresh ginger; puree. With machine running, drizzle in 1/2 cup olive oil. Reserve.
* Roughly chopped, poached sea Scallops can be substituted for lobster meat.
Gently fold together avocado and next 7 ingredients; reserve. Brush edges of 1 egg roll wrapper with egg. Put a scant 1/3 cup filling 1 inch down the edge of the wrapper. Fold in sides; brush sides with egg. Roll. Seal tightly. Refrigerate on a parchment-lined sheet pan dusted with cornstarch, covered, for at least 45 minutes. Rolls can be made up to 8 hours ahead of service.
PER ORDER
Shallow fry 1 roll in hot olive oil, turning frequently, until golden brown, about 3 minutes. Serve with 3 tablespoons dipping sauce; garnish with lime slices and cilantro sprigs.
Dipping Sauce
In a blender, combine 4 ounces peeled and seeded, and coarsely chopped Roma tomatoes, 3/4 cup chopped cilantro, 2/3 cup rice vinegar, 2/3 cup soy sauce, 2/3 cup fresh lime juice, 2 tablespoons finely chopped garlic, and 1-1/2 tablespoons finely chopped, ginger|fresh ginger; puree. With machine running, drizzle in 1/2 cup olive oil. Reserve.
* Roughly chopped, poached sea Scallops can be substituted for lobster meat.
This article uses material from the "Crisp California Avocado and Lobster Rolls" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
