Crisp Avocado Lobster Rolls

Ingredients

 * 1 Pound California Avocado, diced
 * 2 Cups Coarsely chopped cooked lobster meat*
 * 3 Tbsp Finely chopped sun-dried tomato (packed in olive oil)
 * 3 Tbsp Finely chopped shallot
 * 1 ½ Tbsp Finely chopped garlic
 * 2 Tbsp Fresh lime juice
 * ½ tsp Salt
 * ¼ tsp Freshly ground black pepper
 * 1 Egg, beaten
 * 12 Egg roll wrappers
 * Olive oil - as needed
 * Dipping sauce - Recipe follows
 * Lime slices - for garnish, optional
 * Cilantro sprigs - for garnish, optional
 * *Coarsely chopped, poached sea scallops can be substituted for lobster meat.

Directions
Gently fold together avocado and next 7 ingredients; reserve.

Brush edges of 1 egg roll wrapper with egg. Put a scant 1/3 cup filling 1 inch down the edge of the wrapper. Fold in sides; brush sides with egg. Roll. Seal tightly.

Refrigerate on a parchment-lined sheet pan dusted with cornstarch, covered, for at least 45 minutes. Rolls can be made up to 8 hours ahead of service.

PER ORDER

Shallow fry 1 roll in hot olive oil, turning frequently, until golden brown, about 3 minutes. Serve with 3 tablespoons dipping sauce; garnish with lime slices and cilantro sprigs.

Dipping Sauce

In a blender, combine 4 ounces peeled, seeded, and coarsely chopped Roma tomatoes, 3/4 cup chopped cilantro, 2/3 cup rice vinegar, 2/3 cup soy sauce, 2/3 cup fresh lime juice, 2 tablespoons finely chopped garlic and 1-1/2 tablespoons finely chopped fresh ginger; puree. With machine running, drizzle in 1/2 cup olive oil. Reserve. Yield: 3 Cups.