“This Asian fusion recipe combines great summertime flavors. Try to get Haas avocados if possible. Slipper, spiny, rock, or Maine lobster would all work in this recipe.” - by Ryan Nomura
Ingredients
Adjust Servings
Original recipe yields 12 lobster rolls
Directions
- Prepare the sauce by pureeing the mango, mirin, lime juice, and olive oil until smooth in a blender. Season to taste with salt, and refrigerate until ready to serve.
- Soak a spring roll wrapper in a bowl of warm water until just pliable, about 30 seconds. Gently shake off excess water, and place onto work surface. Place some of the sliced lobster, avocado, mizuna, mint, sea vegetables, heart of palm, and mushrooms in a strip on the bottom edge of the spring roll. Fold once towards the center, then fold in the sides and continue rolling into a cylinder. Repeat with remaining ingredients.
- To serve, slice each roll diagonally, and serve two per person accompanied by mango sauce.
Nutrition
Amount Per Serving (6 total)
- Calories
- 388 cal
- 19%
- Fat
- 24.6 g
- 38%
- Carbs
- 23.7 g
- 8%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"Excellent combination of flavors! Due to availability, I subbed crab for lobster, watercress for mizuna, and oyster mushrooms for enoki. I used wakame and arame for sea veggies; hijiki and dulse would..." See more work well also. The mint was a nice touch, and the coulis whipped up nice and creamy--and so flavorful for such simple ingredients! These were surprisingly easy to put together, but I found 30 sec for soaking the rice paper was way too long; about 10 worked for me. You could also toss everything together in a salad if you don't want to use the wraps. Delicious!"
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