Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Egg Roll | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 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.
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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.
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.