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Lobster Spring Rolls with Thai-Inspired Sweet Spicy Sauce and Cilantro Oil
Makes 4 Servings
*8 oz. carrots, cut into strips
*8 oz. daikon, cut into strips
*10 snow peas, cut into strips
*1 tsp. sesame oil
*1 tbls. + 1/4 cup soy sauce
*1 oz. ginger, finely chopped
*1 tsp. oyster sauce
*1 lb. cooked lobster meat, chopped
*4 egg roll wrappers
*1 egg yolk to brush on wrappers to seal
*1 pint water
*2 pints sugar
*1/2 hot pepper or 1/4 tsp. hot pepper flakes
*1 clove garlic, minced
*1 bunch cilantro
*1 cup vegetable oil or 10% olive oil
1Stir-fry all the vegetables together in the sesame oil for one minute. Add one tablespoon soy sauce, ginger and oyster sauce to the hot pan and vegetables. Cool the vegetable stir-fry.
2In a mixing bowl, combine the lobster and half the stir-fried vegetables; squeeze out all the excess liquid.
3Divide the dried mixture into four even rolls. Wrap each one tightly in an egg roll wrapper, brushing egg yolk on the sides before rolling and sticking down the end. Heat two inches of vegetable oil in a heavy skillet to 350 degrees and deep fry rolls for approximately five minutes.
4To prepare the Thai-Inspired Sweet Spicy Sauce, mix together water, sugar, remaining 1/4 cup soy sauce, hot pepper and garlic together in a saucepan. Bring to a boil, stirring occasionally.
5To prepare the Cilantro Oil, drop the cilantro into boiling water for a few seconds and refresh in ice water. Squeeze the blanched cilantro dry. In a high speed blender, blend the oil and cilantro together for 30 seconds, strain through a fine sieve.
6Serve Spring Rolls on hot plates with the remainder of the stir-fry vegetables, Sweet Spicy Sauce and Cilantro Oil.
Jonathan M. Cartwright, Executive Chef, The White Barn Inn, Kennebunkport, Maine