Lobster and Avocado Summer Roll with Mango Coulis

Lobster and Avocado Summer Roll with Mango Coulis

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Ryan Nomura 37

"This Asian fusion recipe combines great summertime flavors. Try to get Haas avocados if possible. Slipper, spiny, rock, or Maine lobster would all work in this recipe."
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1 h 5 m servings 388 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 780 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Prepare the sauce by pureeing the mango, mirin, lime juice, and olive oil until smooth in a blender. Season to taste with salt, and refrigerate until ready to serve.
  2. Soak a spring roll wrapper in a bowl of warm water until just pliable, about 30 seconds. Gently shake off excess water, and place onto work surface. Place some of the sliced lobster, avocado, mizuna, mint, sea vegetables, heart of palm, and mushrooms in a strip on the bottom edge of the spring roll. Fold once towards the center, then fold in the sides and continue rolling into a cylinder. Repeat with remaining ingredients.
  3. To serve, slice each roll diagonally, and serve two per person accompanied by mango sauce.


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Excellent combination of flavors! Due to availability, I subbed crab for lobster, watercress for mizuna, and oyster mushrooms for enoki. I used wakame and arame for sea veggies; hijiki and dulse...

This is an excellent recipe. I used shrimp instead of lobster, lobster mushrooms and I couldn't find "sea vegetables" so I omitted them altogether. The coulis is out of this world! I'm going ...

I actually had to add mor mango because the sauce had too strong of an olive oil flavor. I used champagne mangos so I used 3. My store had no enoki mushrooms so I used baby Shitaki that I sautée...

So far, I have found only dried sea vegetables, so I omitted them. Other than that, I prepared the rolls exactly as written using grilled lobster tails. I served them with a side of deli-made se...

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