Ingredients1 h 5 m servings 388 cals
- 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.
- 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.
- To serve, slice each roll diagonally, and serve two per person accompanied by mango sauce.
Per Serving: 388 calories; 24.6 g fat; 23.7 g carbohydrates; 19.4 g protein; 54 mg cholesterol; 780 mg sodium. Full nutrition
ReviewsRead all reviews 4
Excellent combination of flavors! Due to availability, I subbed crab for lobster, watercress for mizuna, and oyster mushrooms for enoki. I used wakame and arame for sea veggies; hijiki and dulse...
This is an excellent recipe. I used shrimp instead of lobster, lobster mushrooms and I couldn't find "sea vegetables" so I omitted them altogether. The coulis is out of this world! I'm going ...
I actually had to add mor mango because the sauce had too strong of an olive oil flavor. I used champagne mangos so I used 3. My store had no enoki mushrooms so I used baby Shitaki that I sautée...