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

1. Gently fold together avocado, lobster meat, sundried tomato, shallots, garlic, lime juice and salt and pepper; reserve.
2. 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.)
3. 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.
4. 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.