Lobster and Avocado Summer Roll with Mango Coulis

Ingredients

Contains: shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• For the Mango Coulis
• 1 cup chopped ripe mango
• 2 tablespoons mirin
• 2 tablespoons fresh lime juice
• 1/2 cup olive oil
• Kosher salt to taste
• For the Summer Rolls
• 12 (8 inch) Vietnamese spring roll wrappers (rice paper)
• 1 pound cooked lobster tails, sliced
• 1 (1/2 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 1/4-inch sticks
• 2 ounces enoki mushrooms
• Kosher salt and fresh cracked pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Blend the chopped mango, mirin, lime juice and olive oil with a pinch of kosher salt until smooth, about 1 minute. Taste, adjust salt, and refrigerate the coulis until serving.

2. Trim the root ends from the enoki mushrooms and separate the strands. Dip them in a pan of boiling water for 30 seconds, drain, and cool.

3. Pat the cooked lobster slices dry and season lightly with kosher salt and fresh cracked pepper. Keep chilled until rolling.

4. Toss the mizuna, ocean greens, chopped mint and hearts of palm sticks together in a bowl with a light pinch of salt and pepper.

5. Fill a shallow dish with warm water. Dip one spring roll wrapper for 5 to 10 seconds until pliable, then lay it flat on a clean damp towel.

6. Arrange a small handful of the greens mixture across the lower third of the wrapper, then top with lobster, avocado slices and enoki.

7. Fold in the sides of the wrapper and roll tightly into a neat cylinder, keeping the filling compact.

8. Repeat with the remaining wrappers and filling, covering finished rolls with a damp towel so they do not dry out.

9. Serve the rolls chilled, with the mango coulis alongside for dipping.