8 oz. Avocado, sliced
1 lb. Lobster Tail, poached and cut into 1/4" medallions
3 oz. Mizuna or similar type peppery salad green
2 tsp. Fresh Mint, chopped
6 oz. Ocean Salad
4 oz. Hearts of Palm, cut into 1/4" julienne
2 oz. Enoki Mushroom
12 ea . Rice Paper
Kosher Salt and Fresh Cracked Pepper to taste
For the Mango Coulis:
1 c. Fresh Ripe Mango, chopped
2 Tbsp. Mirin or Simple Syrup
2 Tbsp. Fresh Lime Juice
1/2 c. Olive Oil
Kosher Salt to taste
For the Coulis:
In a food processor or blender, combine all ingredients except for the salt. Blend until smooth. Season to taste with salt and serve immediately or refrigerate. This can keep for up to 1 week in the fridge.
For the Summer Rolls:
Moisten Rice Paper until soft. Layer the mizuna, avocado, enoki mushroom, hearts of palm, lobster, and ocean salad on the rice paper. Season with salt and pepper and sprinkle with mint. Tightly roll each summer roll, and slice into two pieces on a bias.
Thank you, IC. Great pics, too. I will see if I can find it in the market, or try a taste first at a Japanese restaurant. I must admit I'm a bit of a pill when it comes to some Japanese foods/restaurants. I'm the one who usually just orders the California Roll and Teriyaki. If I subbed with cole slaw, you would probably think I'm loony But, I adore lobster and the combo with avacado, mango and mushrooms
We have the "Ocean Salad" where I work, but we either call it "Seaweed Salad" or the package name, which I believe is "Akame Gama". It's strips of seaweed, lightly brined and tossed with oil, possibly a blend of oils, and sesame seeds.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!