This Asian fusion recipe combines great summertime flavors. Try to get Haas avocados if possible. Slipper, spiny, rock, or Maine lobster would all work in this recipe.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
For the Mango Coulis:
For the Summer Rolls:

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

387.6 calories; 19.4 g protein; 23.7 g carbohydrates; 54.5 mg cholesterol; 779.6 mg sodium. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
07/21/2008
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 would work well also. The mint was a nice touch and the coulis whipped up nice and creamy--and so flavorful for such simple ingredients! These were surprisingly easy to put together but I found 30 sec for soaking the rice paper was way too long; about 10 worked for me. You could also toss everything together in a salad if you don't want to use the wraps. Delicious! Read More
(13)
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/21/2008
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 would work well also. The mint was a nice touch and the coulis whipped up nice and creamy--and so flavorful for such simple ingredients! These were surprisingly easy to put together but I found 30 sec for soaking the rice paper was way too long; about 10 worked for me. You could also toss everything together in a salad if you don't want to use the wraps. Delicious! Read More
(13)
Rating: 5 stars
04/30/2008
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 to use this recipe again as soon as possible. Read More
(8)
Rating: 5 stars
07/18/2014
So far I have found only dried sea vegetables so I omitted them. Other than that I prepared the rolls exactly as written using grilled lobster tails. I served them with a side of deli-made seaweed (fresh sea veggies are around here somewhere!) and sushi tuna salad. When I find a sea veggie source we'll make them again. They are delicious. Read More
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Rating: 5 stars
08/03/2015
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 sautéed in some butter seasoned salt and lime juice. I also used shrimp for mine but langoustine lobsters for my son and husband. I sautéed them in the same mixture as my mushrooms. They loved it and so I!! Read More