Lobster, Mango, Avocado And Asparagus Spring Rolls Well worth the cost, these can be made in advance and served up when your guests arrive. Use a damp cloth covering to keep them moist until you're ready to serve. Refrigerate them if you are making them more than one hour in advance. You can use Seared Asian Tofu in place of the lobster if you want to keep the spring roll completely vegetarian. Poached chicken or shrimp will also do very nicely. Makes 2 servings
	Ingredients: 2 medium asparagus, blanched in simmering water for 1 minute, and split lengthwise Sea salt and freshly ground black pepper Two 8-inch rice flour skins 4 thin slices mango 2 teaspoons Miso Wasabi Coulis, or 1 teaspoon spicy prepared mustard plus 1 teaspoon eggless mayonnaise 4 thin slices avocado 1 teaspoon extra-virgin olive oil 1 teaspoon fresh lemon juice 1/2 teaspoon minced fresh cilantro 1/2 cup cooked lobster meat
	Instructions: 1. On a small bowl, toss the asparagus, mango, avocado, olive oil, lemon juice, cilantro and salt and pepper to taste. 2. Fill a medium pot with 3 inches of water and bring to a boil. Carefully place the rice flour skins in the water for 10 seconds. Remove and spread out on a plate. 3. Spread half of the Miso Wasabi Coulis in the center of each skin. Put in 2 pieces each of asparagus, mango, and avocado on each skin. Top with half the lobster meat. Fold in the sides and roll like a burrito. Serve immediately or store in the refrigerator with a damp towel cover to keep moist. Cut each piece into 3 sections and serve sitting up on its side like sushi with the dipping sauce.

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