Crisp California Avocado and Lobster Rolls

Combine the finely diced California avocado, coarsely chopped cooked lobster meat, sun-dried tomato, shallot, and garlic in a medium bowl. Add the fresh lime juice, salt, and freshly ground pepper, then gently fold together until just combined, being careful not to break up the avocado pieces.

Lay one egg roll wrapper on a clean work surface with one corner pointing toward you in a diamond orientation. Place about 2 tablespoons of the lobster-avocado filling in the center of the wrapper.

Fold the bottom corner of the wrapper up over the filling, then fold in both side corners, pressing gently to seal. Roll the wrapper away from you into a tight cylinder, then seal the top corner with a small dab of beaten egg.

Repeat the filling and rolling process with the remaining 11 egg roll wrappers and filling mixture until all 12 rolls are assembled.

Heat the olive oil in a large skillet over medium-high heat until it reaches 350°F (use a deep-fry thermometer or test with a small piece of wrapper—it should sizzle immediately but not smoke).

Working in batches to avoid overcrowding, carefully place the egg rolls seam-side down into the hot oil. Fry for 2 to 3 minutes per side until golden brown and crispy.

Transfer the fried rolls to a paper towel-lined plate to drain excess oil.

Arrange the warm crispy rolls on a serving platter and garnish with optional lime slices and cilantro sprigs if desired. Serve immediately with the dipping sauce on the side.