Lobster and Avocado Summer Roll with Mango Coulis

Ingredients

• 0.5 pound avocado sliced
• 2 ounces enoki mushrooms 
• 2 teaspoons mint leaves fresh chopped
• 6 ounces ocean greens 
• 1 cup hearts of palm cut into 1/4-inch sticks
• 12 servings kosher salt and cracked pepper fresh to taste
• 12 servings kosher salt to taste
• 2 tablespoons juice of lime fresh
• 1 pound lobster tail pieces cooked sliced
• 1 cup mangos ripe chopped
• 2 tablespoons mirin 
• 0.5 cup olive oil 
• 3 ounces similar type peppery salad green
• 12 8-inch vietnamese spring roll wrappers () (rice paper)

Equipment

• bowl
• blender

Directions

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.
3. 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.
4. To serve, slice each roll diagonally, and serve two per person accompanied by mango sauce.