Lobster Spring Rolls
Tip: For perfect spring rolls, prepare all ingredients first and then make one roll at a time, without using too much filling. Wrap rolls individually when done.
Lobster Spring Rolls
Print RecipeIngredients
- - Rools -
- 15 ml Fresh dill finely chopped
- 45 ml Plain yogurt
- Lemon zest
- 60 ml Salad dressing
- - Sauce -
- 3 Cooked lobsters cutted into large chunks
- 40 Chives blades
- 4 Boston lettuce leaves
- 125 ml Cantaloupe seeded
- 125 ml English cucumber
- 4 large Rice wrappers
- 50 g Rice vermicelli noodles
Instructions
- Place vermicelli in a large bowl and cover with boiling water. Soak noodles for 5 minutes or until tender. Drain and reserve.
- Dip a rice wrapper in cold water until soft; place on a flat work surface. Lay a lettuce leaf on half of rice wrapper. Top with one quarter each of vermicelli, cantaloupe, cucumber, chives and lobster meat.
- Fold rice wrapper over once to cover all ingredients and fold in sides to close ends. Continue to roll up wrapper to make a cylinder. Repeat process with three remaining rice rounds. Wrap spring rolls individually in plastic wrap and refrigerate.
- In a small bowl, stir together salad dressing, yogurt, lemon zest and dill.
- Enjoy the spring rolls as an appetizer, served with sauce.
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