RCI-SN.002.0111.001
Crisp Avocado Lobster Rolls
Crisp Avocado Lobster Rolls from the Recidemia collection
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyadvanced
Ingredients
- California avocado1 Pounddiced
- Coarsely chopped cooked lobster meat*2 Cups
- 3 Tbsp
- 3 Tbsp
- 1 ½ Tbsp
- 2 Tbsp
- ½ tsp
- ¼ tsp
- egg1 unitbeaten
- 12 unit
- olive oil - as needed1 unit
- Dipping sauce - Recipe follows1 unit
- lime slices - for garnish1 unitoptional
- cilantro sprigs - for garnish1 unitoptional
- *Coarsely chopped1 unitpoached sea Scallops can be substituted for lobster meat.
Method
1
Combine diced avocado, coarsely chopped lobster meat, sun-dried tomato, shallot, garlic, fresh lime juice, salt, and freshly ground black pepper in a large bowl, mixing gently to preserve the lobster chunks.
2
Place an egg roll wrapper on a clean work surface with one corner pointing toward you, keeping remaining wrappers covered with a damp cloth to prevent drying.
3
Spoon approximately 2–3 tablespoons of the avocado-lobster filling into the center of the wrapper, leaving ½-inch borders on all sides.
4
Brush the beaten egg along all four edges of the wrapper as a sealant.
5
Fold the bottom corner of the wrapper up over the filling, then fold in the left and right corners, pressing gently to seal them.
6
Roll the wrapper tightly away from you, then moisten the final top corner with beaten egg and press firmly to seal the seam completely.
7
Repeat filling and rolling steps with remaining 11 egg roll wrappers until all filling is used.
20 minutes
8
Heat olive oil in a large heavy-bottomed skillet or deep sauté pan over medium-high heat until shimmering, approximately 1–2 minutes.
9
Working in batches to avoid crowding, carefully place 3–4 egg rolls seam-side down into the hot oil and fry for 2–3 minutes until the bottom is golden and crisp.
10
Turn each egg roll gently with tongs and fry the second side for another 2–3 minutes until evenly golden brown all over.
5 minutes
11
Transfer the fried egg rolls to a paper-towel-lined plate to drain excess oil, then arrange on a serving platter.
12
Serve hot with dipping sauce on the side, garnishing with lime slices and cilantro sprigs if desired.