Recipe
Avocado Lobster Rolls With Spicy Cilantro Dipping Sauce Recipe
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Grizzlybear / All my dishes 3 months, 2 weeks ago
This is always a hit mith my friends at my BBQ.....hope you enjoy
Prep:25m Cook:20m Servings:68
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 Grizzlybear |
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Fans
Ingredients
- Rolls:
- 2 cups lobster meat, chopped
- 2 tablespoons shallots, finely chopped
- 3 tablespoons marinated sun-dried tomatoes, finely chopped
- ¾ cup firm ripe avocado, diced
- 2 teaspoons fresh lemon juice
- 8 each egg roll wrappers
- 1 each egg, beaten
- 2 cups peanut oil for frying
- 1 recipe dipping sauce - follows
Directions
- 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.
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misterpeter 1 month, 3 weeks ago 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.