Avocado Lobster Rolls With Spicy Cilantro Dipping Sauce Appetizers Recipes

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Avocado Lobster Rolls With Spicy Cilantro Dipping Sauce


  • Rolls:
  • 2 cups lobster meat, chopped
  • 2 tablespoons shallots, finely chopped
  • 3 tablespoons marinated sun-dried tomatoes, finely chopped
  • ¾ cup firm ripe avocado, diced
  • 2 teaspoons fresh lemon juice
  • 8 each egg roll wrappers
  • 1 each egg, beaten
  • 2 cups peanut oil for frying
  • 1 recipe dipping sauce - follows

  • Method:

  • Combine lobster, shallots, tomatoes, avocado and lemon juice, tossing gently to combine. Divide mixture into 8 portions. With one wrapper corner pointing toward you, brush edges with egg and place filling about 1 inch from bottom corner and 1-inch from each side. Fold up envelope-style, sealing filling firmly. Refrigerate for 30 mintues.
  • Heat oil in deep pan or wok over medium-high heat. When oil is hot, fry 2 rolls at a time about 3-4 minutes or until golden. Drain on paper towels. To serve, cut each roll in half on the diagonal. Place on individual lettuce-lined plates and serve with dipping sauce. Garnish with cilantro.
  • Dipping Sauce:
  • ¼ cup lite seasoned rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 1 clove garlic, chopped
  • ½ teaspoon salt
  • 3 tablespoons limeade concentrate, thawed
  • ½ teaspoon tamarind concentrate or pulp
  • ½ cup cilantro, firmly packed
  • ¼ cup roasted cashew nuts
  • ½ cup plus 2 teaspoons light
  • olive oil
  • Combine all ingredients except oil in food processor or blender until chopped. With motor running, add oil and process until blended. Refrigerate at least 4 hours or overnight for best flavor.

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