Lobster, mango and avocado salad rolls

Prep 25 min
Total 25 min



8 sheets
large cooked lobster tails, each sliced into 4
1 cup
sliced mango
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.



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

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

Issue: July 2017

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Photo credit: Photo, Erik Putz.

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