Shrimp & Lobster Spring Rolls Recipe
Garlic chile sauce, marinated cucumbers
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Ingredients
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Spring Roll Filling
Marinated Cucumbers
Garlic Chile Sauce
Method
Prepare Marinated Cucumbers
- 1
Marinate the Cucumbers
In a bowl, combine the thinly sliced cucumber, rice vinegar, sugar, salt, and sesame oil. Toss to coat the cucumber slices evenly. Let it marinate for at least 15 minutes.
Prepare Shrimp & Lobster Filling
- 2
Cook the Vermicelli Noodles
Cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water. Set aside.
- 3
Mix the Filling
In a large bowl, combine the cooked shrimp, chopped lobster meat, cooked vermicelli noodles, chopped cilantro, mint leaves, julienned carrot, and julienned red bell pepper. Mix well to combine.
Assemble the Spring Rolls
- 4
Wet the Rice Paper
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until soft. Remove and lay flat on a clean surface.
- 5
Fill the Wrapper
Place a small amount of the shrimp and lobster filling in the center of the rice paper wrapper. Fold the sides over the filling, then roll from the bottom up to form a tight spring roll.
- 6
Repeat
Continue the process with the remaining rice paper wrappers and filling until all are used.
Prepare Garlic Chile Sauce
- 7
Make the Sauce
In a small bowl, mix the minced garlic, minced chili, soy sauce, lime juice, and sugar together until well combined. Adjust to taste.