Lobster, mango and avocado salad rolls

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25 min


25 min

Lobster, mango and avocado salad rolls

Photo, Erik Putz.


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


  • 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.


Chatelaine Quickies: No-cook shrimp, mango and avocado rolls

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Nutrition (per serving)

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