How to make it

  • Combine lobster, shallots, tomatoes, avocado and lemon juice, tossing gently to combine. Divide mixture into 8 portions. With one wrapper corner pointing toward you, brush edges with egg and place filling about 1 inch from bottom corner and 1-inch from each side. Fold up envelope-style, sealing filling firmly. Refrigerate for 30 mintues.
  • Heat oil in deep pan or wok over medium-high heat. When oil is hot, fry 2 rolls at a time about 3-4 minutes or until golden. Drain on paper towels. To serve, cut each roll in half on the diagonal. Place on individual lettuce-lined plates and serve with dipping sauce. Garnish with cilantro.
  • Dipping Sauce:
  • ¼ cup lite seasoned rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 1 clove garlic, chopped
  • ½ teaspoon salt
  • 3 tablespoons limeade concentrate, thawed
  • ½ teaspoon tamarind concentrate or pulp
  • ½ cup cilantro, firmly packed
  • ¼ cup roasted cashew nuts
  • ½ cup plus 2 teaspoons light
  • olive oil
  • Combine all ingredients except oil in food processor or blender until chopped. With motor running, add oil and process until blended. Refrigerate at least 4 hours or overnight for best flavor.

Reviews & Comments 2

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    " It was excellent "
    notyourmomma ate it and said...
    Oh you have my heart with this wonderful.
    Was this review helpful? Yes Flag
    " It was excellent "
    misterpeter ate it and said...
    here is yet another imaginative way to use up that pesky extra lobster in the fridge. with a bit of an oriental twist it sounds great. i will try this the next time i find that errant crustacean wandering around the middle shelf.
    Was this review helpful? Yes Flag

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