Lobster, mango and avocado salad rollsBy Chatelaine
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- 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.
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Nutrition (per serving)
- 6 g,
- 13 g,
- 4 g,
- 3 g,
- 106 mg.