Lobster and Avocado Summer Roll with Mango Coulis


  • For the Mango Coulis:
  • 1 cup chopped ripe mango
  • 2 tablespoons mirin
  • 2 tablespoons fresh lime juice
  • ½ cup olive oil
  • Kosher salt to taste
  • For the Summer Rolls:
  • + 9 more ingredients
    • 12 (8 inch) Vietnamese spring roll wrappers (rice paper)
    • 1 pound cooked lobster tails, sliced
    • 1 (½ pound) avocado, sliced
    • 3 ounces mizuna or similar type peppery salad green
    • 2 teaspoons chopped fresh mint
    • 6 ounces ocean greens, sea vegetables
    • 1 cup hearts of palm, cut into ¼-inch sticks
    • 2 ounces enoki mushrooms
    • Kosher salt and fresh cracked pepper to taste

1. Prepare the sauce by pureeing the mango, mirin, lime juice, and olive oil until smooth in a blender. Season to taste with salt, and refrigerate until ready to serve. 2. Soak a spring roll wrapper in a bowl of warm water until just pliable, about 30 seconds. Gently shake off excess water, and ...

View full recipe at SpringPad


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