1 lb. California avocado, diced

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2 cups coarsely chopped cooked lobster meat*

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3 Tbsp. finely chopped sun-dried tomato (packed in olive oil)

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3 Tbsp. Finely chopped shallot

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1 1/2 Tbsp. finely chopped garlic

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2 Tbsp. fresh lime juice

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1/2 tsp. salt

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1/4 tsp. freshly ground black pepper

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1 egg, beaten

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12 egg roll wrappers

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As needed Olive oil - as needed

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As needed Dipping Sauce (recipe follows)

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As needed lime slices - for garnish, optional

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As needed cilantro sprigs - for garnish, optional

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*Coarsely chopped, poached sea scallops can be substituted for lobster meat.

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.