YIELD: 24 servings
2 lbs. avocados, finely-diced
2 lbs. lobster meat, coarselychopped (or substitute roughly-chopped scallops)
6 Tbsps. sundried tomatoes ( oliveoil packed), finelychopped
6 Tbsps. shallot, finely-chopped
3 Tbsps. garlic, finely-chopped
4 Tbsps. fresh lime juice 1 tsp. salt
1/2 tsp. freshly-ground pepper
2 each eggs, beaten
24 each egg roll wrappers
as needed olive oil
as needed lime slices, for garnish
as needed cilantro sprigs, for garnish
FOR THE DIPPING SAUCE:
8 ozs. Roma tomatoes, peeled, seeded and coarselychopped
1-1/2 cups cilantro, chopped
1-1/3 cups rice vinegar
1-1/3 cups soy sauce
1-1/3 cups fresh lime juice
4 Tbsps. garlic, finely-chopped
3 Tbsps. fresh ginger, finelychopped
1 cup olive oil
- Gently fold together avocado, lobster meat, sundried tomato, shallots, garlic, lime juice and salt and pepper; reserve.
- FOR EACH EGG ROLL: Brush edge of 1 egg roll wrapper with egg. Put a scant 1/3 cup filling 1-in. down the edge of the wrapper. Fold in sides; brush sides with egg. Roll and seal tightly. Refrigerate on a parchment-lined sheetpan dusted with cornstarch, covered, for at least 45 minutes. (Rolls can be made up to 8 hours ahead of service.)
- FOR THE DIPPING SAUCE: In a blender, combine the Roma tomatoes, chopped cilantro, rice vinegar, soy sauce, lime juice, garlic and ginger. Puree. With machine running, drizzle in olive oil. Reserve.
- Shallow fry rolls in hot olive oil, turning frequently until golden brown, about 3 minutes. Serve each roll with 3 Tbsps. dipping sauce; garnish with lime slices and cilantro sprigs.
Recipe from James Pennington, sous chef, George Fox University (Bon Appetit), Newberg, OR. Photo from the California Avocado Commission.
