Recipes

  Ingredients

• 2 tsp. lime juice
• 2 ripe avocadoes, quartered, peeled and sliced thinly
• 8 rice paper sheets (spring roll wrappers)
• 24 mint leaves, washed
• 24 cilantro leaves, washed
• 4 Persian cucumbers, cut into julienne or thin strips
• 2 ripe mangoes, peeled and cut into julienne or thin strips
• 1 lb. Citarella Lobster Salad
• Salt and pepper, to taste

Instructions

1. Sprinkle the lime juice on the avocados to prevent discoloration.
2. Fill a medium mixing bowl with warm water. Working one sheet at a time, place the rice paper sheets into the water for about 10 seconds and let them soften. Remove from the water and spread them out flat on a clean surface or cutting board.
3. Place 3 mint leaves and 3 cilantro leaves on the bottom third of the rice paper; top with 1/8 of the cucumber, mango, and avocado strips. Finally, spread about 2 oz. of the lobster salad on top. Season lightly with salt and pepper.
4. To roll up, fold sides of rice paper towards the center, overlapping the filling by about an inch. Starting at the bottom of the rice paper round, begin to form a tight cylinder, rolling towards the top of the paper. Repeat this process with all the rolls. Place in the refrigerator for at least an hour. To serve, cut each roll into 3-4 slices and enjoy.