Gluten-Free Lobster Salad Rice Paper Rolls with Gorgonzola
Fresh lobster meat combined with crispy bacon, creamy gorgonzola cheese, and ripe avocado, all wrapped in delicate rice paper for an elegant handheld meal. The tangy Dijon dressing ties together the rich flavors while peppery arugula adds a fresh bite. These sophisticated rolls make perfect appetizers for special occasions or a light lunch when you want something both indulgent and refreshing. The rice paper wrapping technique keeps them naturally gluten-free while creating an appealing presentation.
Ingredients
- 2 pounds cooked lobster meatcrab meat1:1seafood
similar sweet flavor
- ½ pound bacon
- 6 ounces gorgonzola cheese
- 1 avocado
- ¼ cup olive oil
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 packages rice-paper wraps (8 rounds per package)
- 3 cups fresh baby arugula
- lemon juice
Instructions
- 1
Toss together lobster, bacon, gorgonzola, and avocado in a large salad bowl
- 2
Combine lemon juice, olive oil, mustard, salt, and pepper in a screw-top jar and shake until dressing comes together
- 3
Pour dressing over lobster mixture and toss until well mixed
- 4
Fill a shallow bowl with hot water for the rice paper wraps
- 5
Dip each wrapper into hot water using two hands until just moistened
- 6
Place moistened wrappers on a clean kitchen towel to finish softening
- 7
Spoon a 3-inch strip of lobster salad down the center of each rice paper wrap
- 8
Cover with a small handful of arugula
- 9
Roll like a burrito, folding in both ends then rolling around the filling
Tips
Work quickly with rice paper as it continues to soften after removing from water - if it gets too soft, it may tear during rolling.
Keep finished rolls covered with a damp towel to prevent the rice paper from drying out and cracking.
For easier rolling, don't overfill the wraps - less filling makes for neater, more manageable rolls.
Good to Know
Refrigerate wrapped rolls for up to 1 day, keeping them covered with damp paper towels to prevent drying.
Lobster salad mixture can be prepared 1 day ahead and refrigerated. Assemble rolls just before serving for best texture.
Serve immediately at room temperature or slightly chilled as appetizers or light meal.
Common Mistakes
Don't oversoak rice paper to avoid tearing during assembly
Avoid overfilling wraps to prevent bursting when rolling
Substitutions
Gluten-Free Swaps
fresher, crunchier texture
General Alternatives
similar sweet flavor
FAQ
Can I make these rolls ahead of time?
The lobster salad can be made a day ahead, but assemble the rolls just before serving as rice paper becomes tough when refrigerated too long.
What if I can't find rice paper wraps?
Large butter lettuce leaves make an excellent substitute - they're naturally gluten-free and provide a fresh, crisp wrapper for the lobster salad.
How long will leftover rolls keep?
Assembled rolls are best eaten within 4-6 hours. Keep them covered with damp paper towels in the refrigerator if storing briefly.