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Lobster and Avocado Summer Roll with Mango Coulis



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1 cup chopped ripe mango
2 tbsp. mirin
2 tbsp. fresh lime juice
1/2 cup olive oil
12 Vietnamese spring roll wrappers, 8" (rice paper)
1 lb. cooked lobster tails, sliced
1 avocado, sliced (about 1/2 lb.)
3 oz. mizuna or similar type peppery salad green
2 tsp. chopped fresh mint
6 oz. ocean greens, sea vegetables
1 cup hearts of palm, cut into 1/4" sticks
2 oz. enoki mushrooms
Kosher salt to taste
Fresh cracked pepper, to taste


  1. 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. 2
    Soak a spring roll wrapper in a bowl of warm water until just pliable, about 30 seconds. Gently shake off excess water, and place onto work surface. Place some of the sliced lobster, avocado, mizuna, mint, sea vegetables, heart of palm, and mushrooms in a strip on the bottom edge of the spring roll. Fold once towards the center, then fold in the sides and continue rolling into a cylinder. Repeat with remaining ingredients.
  3. 3
    To serve, slice each roll diagonally, and serve two per person accompanied by mango sauce.

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preparation methods
cuisines Asian, Japanese
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