Combine lobster, shallots, tomatoes, avocado and lemon juice, tossing gently to combine. Divide mixture into 8 portions. With one wrapper corner pointing toward you, brush edges with egg and place filling about 1 inch from bottom corner and 1-inch from each side. Fold up envelope-style, sealing filling firmly. Refrigerate for 30 mintues.
Heat oil in deep pan or wok over medium-high heat. When oil is hot, fry 2 rolls at a time about 3-4 minutes or until golden. Drain on paper towels. To serve, cut each roll in half on the diagonal. Place on individual lettuce-lined plates and serve with dipping sauce. Garnish with cilantro.
1/4 cup lite seasoned rice vinegar
1 tablespoon fresh ginger, grated
1 clove garlic, chopped
1/2 teaspoon salt
3 tablespoons limeade concentrate, thawed
1/2 teaspoon tamarind concentrate or pulp
1/2 cup cilantro, firmly packed
1/4 cup roasted cashew nuts
1/2 cup plus 2 teaspoons light
Combine all ingredients except oil in food processor or blender until chopped. With motor running, add oil and process until blended. Refrigerate at least 4 hours or overnight for best flavor.