Crispy Lobster Spring Rolls Recipe
remoulade. citrus-chili dipping sauce
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Ingredients
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Spring Rolls
Method
Preparation
Prepare the Filling
In a mixing bowl, combine the lobster meat, julienned carrots, shredded cabbage, sliced green onions, chopped cilantro, salt, and pepper. Mix well.
Soften Rice Paper
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds or until softened. Remove and lay it flat on a clean surface.
Assemble the Rolls
Place about 2 tablespoons of the lobster filling in the center of the rice paper. Fold in the sides and roll tightly to enclose the filling. Repeat with remaining wrappers and filling.
Fry the Spring Rolls
In a deep pan, heat the vegetable oil over medium-high heat. Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
Make the Remoulade Sauce
In a bowl, combine mayonnaise, Dijon mustard, chopped capers, lemon juice, minced garlic, paprika, salt, and pepper. Mix well.
Make the Citrus-Chili Dipping Sauce
In a bowl, whisk together lime juice, orange juice, chili sauce, honey, minced garlic, and salt to taste.
Serve
Serve the crispy lobster spring rolls hot with remoulade and citrus-chili dipping sauce on the side.