Lobster Spring Rolls | Dorothy Lane Market

Lobster Spring Rolls

PREP TIME 15 mins
COOK TIME -
SERVINGS 10
Chef Carrie Walters
  • POSTED May 1st, 2023
  • BY Chef Carrie Walters

INGREDIENTS

For the spring rolls

  • 1 lb cooked lobster meat, diced
  • 2 tsp grated ginger
  • Zest of 1 lime
  • ½ cup green onions
  • Salt and pepper
  • 1 package of rice paper wrappers
  • 1 bunch basil
  • 1 bunch cilantro
  • 1 small cucumber, cut into small sticks
  • 1 ripe avocado, cut into small dice

For the dipping sauce

  • 2 cloves garlic, sliced
  • 1 tsp ground red chili paste
  • 1 serrano chili, chopped
  • ¼ cup fish sauce
  • ⅔ cup hot water
  • 2 Tbsp fresh lime juice
  • ¼ cup sugar
  • 2 Tbsp shredded carrot, for garnish

INSTRUCTIONS

1
For the spring rolls: In a small bowl, combine lobster meat, ginger, lime zest, and green onion. Season with salt and pepper, toss to coat, and set aside. Fill a medium bowl with lukewarm water. To make each roll, dip a rice paper round into water until just softened, then remove and spread flat on a cutting board. Lay a couple basil leaves and a sprig or two of cilantro along the bottom third of the softened rice paper. Top with some lobster, a few strips of cucumber, and a small amount of the avocado.To roll up, fold sides of rice paper toward center, overlapping the filling by an inch or so. Starting at bottom of round, begin to form a tight cylinder, rolling toward top. Repeat to make rest of the rolls.
2
For the dipping sauce: In a small bowl or with mortar and pestle, mix the garlic, chili paste, and serrano chili. Combine the garlic mixture with the rest of the ingredients and stir until the sugar has dissolved. Put sauce in individual serving bowls and float the carrot garnish on the top.

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Lobster Spring Rolls

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME -
SERVINGS 10

INGREDIENTS

For the spring rolls

  • 1 lb cooked lobster meat, diced
  • 2 tsp grated ginger
  • Zest of 1 lime
  • ½ cup green onions
  • Salt and pepper
  • 1 package of rice paper wrappers
  • 1 bunch basil
  • 1 bunch cilantro
  • 1 small cucumber, cut into small sticks
  • 1 ripe avocado, cut into small dice

For the dipping sauce

  • 2 cloves garlic, sliced
  • 1 tsp ground red chili paste
  • 1 serrano chili, chopped
  • ¼ cup fish sauce
  • ⅔ cup hot water
  • 2 Tbsp fresh lime juice
  • ¼ cup sugar
  • 2 Tbsp shredded carrot, for garnish

INSTRUCTIONS

1
For the spring rolls: In a small bowl, combine lobster meat, ginger, lime zest, and green onion. Season with salt and pepper, toss to coat, and set aside. Fill a medium bowl with lukewarm water. To make each roll, dip a rice paper round into water until just softened, then remove and spread flat on a cutting board. Lay a couple basil leaves and a sprig or two of cilantro along the bottom third of the softened rice paper. Top with some lobster, a few strips of cucumber, and a small amount of the avocado.To roll up, fold sides of rice paper toward center, overlapping the filling by an inch or so. Starting at bottom of round, begin to form a tight cylinder, rolling toward top. Repeat to make rest of the rolls.
2
For the dipping sauce: In a small bowl or with mortar and pestle, mix the garlic, chili paste, and serrano chili. Combine the garlic mixture with the rest of the ingredients and stir until the sugar has dissolved. Put sauce in individual serving bowls and float the carrot garnish on the top.

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