Lonster Spring Rolls

Dipping Sauce
  • 1 Cup Water
  • 1 Cup Rice Wine Vinegar
  • ¼ Cup Soy Sauce
  • 1 Tb Sriracha
  • ¾ Cup Sugar
  • 2Tb Garlic
  • 1Tb Minced Ginger
Stuffing Mixture
  • ¼ Cup Canola Oil
  • 2 Cups Thinly Sliced Napa Cabbage
  • 8 oz Coarsely Chopped Lobster Meat
  • 1/3 Cup Grated Carrot
  • ½ tsp Toasted Sesame Seed Oil
  • ¼ tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 6 Egg Roll Wrappers
  • 1 Egg - For Egg Wash only
  • Heat 6 cups of Canola oil in a medium sauce pot to 365°
  • To make the dipping sauce - combine all ingredients in a medium sauce pan and bring to a boil
  • Reduce heat and simmer until liquid has the consistency of warm maple syrup (about 7-8 minutes)
  • Remove from heat and allow to cool.
  • Add ¼ cup of canola oil to a large sauté pan over medium high heat
  • When the oil is hot, add the sliced Napa cabbage and sauté until fully cooked (about 4-6 minutes)
  • Remove and allow to cool
  • Combine cooked cabbage with the remaining ingredients in a medium bowl
  • Lightly whisk the egg in a small bowl. Use this to brush around all sides of an egg roll wrapper
  • This will keep the spring roll from coming undone
  • Take 3 tablespoons of the stuffing mixture and place it towards the bottom of the egg roll wrapper, spreading it out from side to side and leaving ¾ inch of wrapper showing on each end
  • Fold bottom of wrapper over the stuffing mixture, fold in both sides and continue rolling. Repeat until all of the mix has been used. This should yield about 6 spring rolls
  • Refrigerate for 8-10 minutes.
  • Gently lower two of the spring rolls into the oil and cook for 3-4 minutes or until golden brown
  • Remove and place on paper towels. Repeat until all are cooked and drained
  • Cut on the bias (diagonally) and plate with a small dish of the dipping sauce
  • Garnish the plate with a couple sprigs of Cilantro