Lobster and Avocado Summer Roll with Mango Coulis

By Ryan Nomura

4.6 / 5

1h 05min

0min

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1 cup chopped ripe mango
2 tablespoons mirin
2 tablespoons fresh lime juice
½ cup olive oil
to taste kosher salt
12 Vietnamese spring roll wrappers (rice paper) (8 inch)
1 pound cooked lobster tails sliced
1 (1/2 pound) avocado sliced
3 ounces mizuna or similar type peppery salad green
2 teaspoons chopped fresh mint
6 ounces ocean greens, sea vegetables
1 cup hearts of palm cut into 1/4-inch sticks
2 ounces enoki mushrooms
Kosher salt and fresh cracked pepper to taste