Fresh Lobster Spring Rolls with Maple Ginger Dipping SauceSara Mills2022-01-09T13:19:12-04:00
Fresh Lobster Spring Rolls with Maple Ginger Dipping Sauce
These light, beautiful no-cook spring rolls make the most of fresh produce and tender, succulent Atlantic Canada lobster. Deceptively simple and impressive as heck, these colorful spring rolls are dairy-free, gluten-free and celebrate our favorite food – the wonderful lobster!
No-cook fresh lobster spring rolls with maple ginger dipping sauce make the most of fresh produce and succulent, tender lobster.
12 Lobster Claws 1 lbs Lobster Knuckle Meat 2 bundles Rice or Mong Bean Vermicelli Noodles 12 Round Rice Paper (6 or 7 inches) 2 Pickles Daikon (Radish) cut in alumette size 2 oz Pickled Ginger 12 Green Onion Tails
Maple Ginger Dipping Sauce
1 tbsp Sesame Oil 1 Clove Garlic, finely chopped 2 tbsp Crushed Ginger 2 tbsp Sesame Seeds, black and white mixed or just white 2 tsp Hot Chili Sauce, Asian style 2 cup MapleSyrup 1 cup Fish Sauce
Rehydrate each rice paper one at a time and assemble each roll with a small pinch of noodles, 2 or 3 pieces of Ginger and daikon, one lobster claw cut in half and 1 oz of lobster knuckle meat
Wrap with green onion tail sticking out.
For the dipping sauce, In a sauce pan place sesame oil, garlic and ginger once lightly brown add the rest of ingredients and bring to a boil then let simmer on low heat for 5 minutes or so and let cool.