Lobster Spring Rolls Recipe

Char and prepare corn

If using fresh corn, char kernels in a dry skillet or hot pan over medium-high heat for 3–5 minutes until slightly blackened in spots. If using frozen, thaw and pat dry, then char briefly 2–3 minutes. Transfer to a bowl to cool slightly.

Combine filling ingredients

In a medium bowl combine the chopped Maine lobster meat, charred corn, chiffonaded basil, sliced chives, diced red bell pepper, olive oil and 1 tablespoon lemon juice. Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Gently fold until evenly distributed, tasting and adjusting salt or lemon if needed. Refrigerate while preparing aioli and wrappers so flavors meld but do not chill long enough to stiffen the lobster (about 10–15 minutes).

Make lemon aioli

In a small bowl whisk together 1/2 cup mayonnaise, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon grated garlic, 1/2 teaspoon Dijon mustard and 1 teaspoon olive oil until smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust acidity or salt. Chill until ready to serve. For a lighter aioli, fold in 1–2 tablespoons of plain yogurt (optional).

Prepare wrappers

If using rice paper rounds: fill a shallow dish with warm water. Dip one rice paper briefly (5–7 seconds) until pliable, then place on a clean work surface. If using thin wheat spring roll wrappers: keep wrappers covered with a damp towel to prevent drying; work with one at a time.

Portion filling

Place about 2 tablespoons of the lobster mixture centered toward the lower third of each wrapper (adjust to wrapper size — aim for a tight but not overstuffed roll). Spoon about 1 teaspoon of lemon aioli into the filling if you want a creamier interior, or reserve aioli for dipping.

Roll and seal

Fold the bottom edge up over the filling, fold the sides in snugly, then continue rolling to seal. For rice paper, the edges will stick. For wheat wrappers, seal the final edge with the cornstarch slurry (mix 2 tsp cornstarch with 2 tsp cold water) applied lightly with a fingertip or brush. Place rolls seam-side down on a tray lined with parchment and keep covered with a damp towel until frying.

Fry spring rolls

Heat neutral oil in a heavy skillet or medium saucepan to 350°F (175°C) — about 1/2–3/4" oil depth. Fry rolls in batches, seam-side down first, turning occasionally, until golden brown and crisp, about 2–3 minutes per side (total 4–6 minutes). Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. If pan-frying with less oil, heat 2–3 tablespoons oil in a nonstick skillet over medium heat and cook rolls, turning frequently, until evenly browned and crisp (about 8–10 minutes).

Finish and serve

Let rolls rest 1–2 minutes, then transfer to a serving platter. Serve hot with lemon aioli on the side and lemon wedges. Garnish with extra chopped chives or basil if desired.