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.
- Prep Time: 15