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!

Fresh Lobster Spring Rolls

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Fresh Lobster Spring Rolls

Fresh Lobster Spring Rolls with Maple Ginger Dipping Sauce

  • Author: Alain Bosse, The Kilted Chef
  • Total Time: 15 minutes
  • Yield: 4-6 1x
  • Diet: Gluten Free


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


  1. 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
  2. Wrap with green onion tail sticking out.
  3. 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.
  • Prep Time: 15