Crisp Avocado Lobster Roll

Category: Appetizer

Makes 12 servings

Ingredients:

1 pound California avocado, diced
2 cups coarsely chopped cooked lobster meat (see note)
3 tablespoons finely chopped sun-dried tomato (packed in olive oil)
3 tablespoons finely chopped shallot
1 1/2 tablespoons finely chopped garlic
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 egg, beaten
12 egg roll wrappers
olive oil - as needed
dipping sauce (recipe follows)
lime slices - for garnish, optional
cilantro sprigs - for garnish, optional

Preparation:

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.

Per Order:

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

Makes 3 cups

In a blender, combine 4 ounces peeled, 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; purée. With machine running, drizzle in 1/2 cup olive oil. Reserve.

Note: Coarsely chopped, poached sea scallops can be substituted for lobster meat.