Crisp California Avocado and Lobster Rolls

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Gently fold together avocado and next 7 ingredients; reserve. 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. 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.


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

In a blender, combine 4 ounces peeled and 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.

  • Roughly chopped, poached sea Scallops can be substituted for lobster meat.

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See also