Lobster Egg Roll Recipe

Prepare all filling components: chop cooked lobster meat into roughly 1/2-inch pieces, thinly slice green onions, finely dice red bell pepper, shred cabbage very finely, and chop cilantro.

In a medium bowl, combine the chopped lobster, cooled jasmine rice, sliced green onions, diced red bell pepper, shredded cabbage, and chopped cilantro. Toss gently to mix without breaking up the lobster too much.

Add 1 teaspoon toasted sesame oil, 1 teaspoon light soy sauce, 1 teaspoon fresh lime juice, 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper to the bowl. Fold the dressing into the filling until evenly distributed. Taste and adjust seasoning. Keep filling chilled until ready to assemble (do not over-chill as rice can stiffen).

Make the flour slurry: whisk 2 tablespoons all-purpose flour with 3 tablespoons water until smooth; this will be used to seal the egg roll wrappers.

Set up an assembly station: a clean work surface, a small bowl with the slurry, a pastry brush or finger to wet edges, and a plate lined with paper towel for finished rolls.

Lay one egg roll wrapper on the work surface with a corner facing you (diamond shape). Place about 1/4 to 1/3 cup of the lobster filling slightly below center, keeping a 1/2-inch border at the bottom and sides. Do not overfill to ensure proper sealing.

Brush the top corner of the wrapper with a little slurry. Fold the bottom corner up over the filling, tuck it snugly, then fold both side corners toward center. Roll tightly to the top corner, pressing the slurry along the final edge to seal. Repeat with remaining wrappers and filling. You should have 6–8 egg rolls depending on fill amounts.

Heat 2 to 3 cups vegetable oil in a heavy-bottomed skillet or pot to 350°F (175°C). If you don't have a thermometer, heat until a small piece of wrapper sizzles and turns golden in about 30–45 seconds.

Fry the egg rolls in batches, seam side down first, 2–3 minutes per side until deep golden brown and crisp. Turn carefully with tongs to brown evenly. Do not overcrowd the pan.

Remove fried egg rolls to a paper-towel-lined rack or plate to drain. Keep warm in a low oven (200°F / 95°C) while you fry remaining batches.

Make the sauce

In a small bowl, combine 1/2 cup Japanese mayonnaise, 1 teaspoon wasabi paste, 1 teaspoon fresh lime juice, 1/2 teaspoon honey, 1/4 teaspoon soy sauce, 1/4 teaspoon toasted sesame oil, and 1/8 teaspoon salt. Whisk until completely smooth and emulsified. Taste and adjust heat by adding a little more wasabi if desired. Chill until serving.

Serve: slice each egg roll in half on the bias (optional) and serve hot with a small ramekin of wasabi mayo for dipping.