Created By: Chef Ilona Daniel
2 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes packed in oil, chopped
2 tbsp minced red onion
1 tsp each fresh cilantro & basil, chopped
½ lb PEI Lobster meat, drained, and finely chopped
Sriracha sauce to taste (optional) Approximately 1 tbsp
1 pinch salt
12 egg roll wraps
1 egg, beaten
Mix first 12 ingredients into a bowl.
Distribute filling evenly onto center of each egg roll wrapper.
Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
Repeat with remaining wrappers.
Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
Drain on brown paper bags.
Slice egg rolls diagonally across middle and serve with your favorite dipping sauce.