Lobster, Mango & Avocado Spring Rolls
A lighter way to enjoy lobster.
As soon we saw this recipe we knew we had to try it, three of my favourite things in one tasty spring roll, it really is as good as it sounds. It's light in calories certainly not light in taste, the sweet lobster is perfectly matched with the mango and the nutty cashews and a really good twist.
8 (22’’) Spring Roll Wrappers
150g Fine Rice Noodles - cooked
1 Mango- peeled and cut into matchsticks
1 Avocado- cut into wedges
1 large Carrot- peeled and cut into matchsticks
1 bag of Baby leaf Lettuce
1 large handful Mint Leaves roughly chopped
75g Cashew nuts roughly chopped
1 pack of Lobster tails cooked and cut in half lengthwise
Asian Dipping Sauce:
1 tsp Sweet Chili Sauce
4 tbs Soy Sauce
2 tsp Mirin
2 tsp Ginger- grated
1 tbs Sriracha
½ tsp Lime Juice
Start with making the dipping sauce. Combine all ingredients (aside from sesame seeds and chives) in a small mixing bowl. Whisk well to mix together. Taste and adjust for spice (Sriracha) and seasoning. Place in the refrigerator and allow the flavours to develop until ready to serve.
Prepare all the ingredients for the spring rolls and line them up on a clean work surface.
Line a sheet pan or platter with parchment paper and fill a large, shallow bowl with warm (bath water temperature) water.
Dip a spring roll wrapper, quickly, into the water. Since the paper is delicate, it only needs a quick, 5-10 second dip. The paper should still be slightly firm. The rice paper will continue to soak up the water on its surface as you assemble your ingredients, making it more pliable.
Place the dampened spring roll wrapper onto a clean, large cutting board.
Starting at ⅓ of the rice paper closest to you, lay down your ingredients, beginning with the spring mix. Layer on the all remaining ingredients aside from the lobster meat.
Start with the edge of the rice paper closest to you. Gently pull the edge of the wrapper up off your work surface and up/over the filling. Use your fingers to hold the ingredients in place, tucking them into the rice paper.
Once you have the spring roll wrapper all the way over the filling, gently roll just so the edge of the wrapper is touching the inside of the wrapper (one rotation/roll).
Add the lobster meat to the inside of the wrapper, tucking it up against the fold and fold in both sides of the wrapper to enclose the filling. Continue to roll the rice paper forward, keeping the ingredients tight inside of the wrapper, until your spring roll is completely wrapped.
Place the filled spring rolls onto the parchment lined pan/platter, making sure they are spaced apart and not touching (this will prevent them from sticking together and tearing). Cover with plastic wrap as you finish with the rest of the spring rolls.
Take the dipping sauce out of the fridge and add in the sesame seeds and chopped chives. To serve slice the rolls in half so you have a diagonal cut dip in the sauce and enjoy!
We found this recipe along with the pictures on www.nospoonnecessary.com where there are lots of other amazing seafood recipes.