INGREDIENTS:
(4 servings)
Rolls:
2 cups Maine 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
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
DIRECTIONS:
Combine Maine 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 minutes.
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:
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.
NUTRITIONAL:
Per serving:
calories 570
carbohydrate 29 g
cholesterol 107 mg
total fat 43 g
protein 22 g
sodium 678 mg
Nutritional information provided by MasterCook II. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers
