Lobster, mango and avocado salad rolls

Name: Lobster, mango and avocado salad rolls
Prep time: 25 min
Total time: 25 min
Ingredients: 8 sheets rice paper; 2 large cooked lobster tails, each sliced into 4; 1 cup sliced mango; 1 large pitted and sliced avocado

Prep Time25 mins
Total Time25 mins

Photo, Erik Putz.

Ingredients

8 sheets rice paper
2 large cooked lobster tails, each sliced into 4
1 cup sliced mango
1 large pitted and sliced avocado

Instructions

LAY a damp kitchen towel on the counter. Fill a large bowl with warm water and soak 1 rice paper in water until pliable, about 30 sec. Place round on towel. Divide lobster tails, mango and sliced avocado among ice paper.
LIFT bottom of rice paper over filling, then roll toward the centre. Fold in sides, then continue rolling to form a log. Repeat. Slice rolls in half diagonally. Serve with Thai, miso or peanut sauce.
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Chatelaine Quickies: No-cook shrimp, mango and avocado rolls

Nutrition (per serving)

Calories 109, Protein 6g, Carbohydrates 13g, Fat 4g, Fibre 3g, Sodium 106mg.

FILED UNDER:

barbecue summer appetizer No Cook side dishes Salads seafood