Crisp California Avocado Lobster Rolls

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Serves: 12
lb.  California avocado, diced
cups  coarsely chopped cooked lobster meat*
Tbsp.  finely chopped sun-dried tomato (packed in olive oil)
Tbsp.  Finely chopped shallot
1 1/2  Tbsp.  finely chopped garlic
Tbsp.  fresh lime juice
1/2  tsp.  salt
1/4  tsp.  freshly ground black pepper
  egg, beaten
12    egg roll wrappers
  As needed  Olive oil - as needed
  As needed  Dipping Sauce (recipe follows)
  As needed  lime slices - for garnish, optional
  As needed  cilantro sprigs - for garnish, optional
  *Coarsely chopped, poached sea scallops can be substituted for lobster meat.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados



  1. Gently fold together avocado and next 7 ingredients; reserve.
  2. 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.
  3. 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.


  1. 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

  1. In a blender, combine 4 ounces peeled, 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 fresh ginger; puree. With machine running, drizzle in 1/2 cup olive oil. Reserve. Yield: 3 Cups.


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