INGREDIENTS:
(makes 15 spring rolls)
.5 lb fresh Maine lobster meat, finely chopped
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1/4 teaspoon red pepper flakes
3 cups Nappa cabbage, chopped
1 carrot, shredded
1/4 cup scallions
peanut oil
1 egg beaten, for sealing wrappers
1 package of pre-made spring roll wrappers
2 tablespoons flour
vegetable oil for frying
DIRECTIONS:
Saute ginger and garlic in peanut oil for a few seconds over high heat.
Add cabbage and carrots to the pan.
When vegetables are nearly wilted, add scallions and cook for 1-2 minutes more, remove from heat and place on a cookie sheet.
Sprinkle red pepper flakes over vegetable mixture and blend well by hand.
Add Maine lobster meat to mixture and blend well by hand.
Refrigerate until COOL.
Drain mixture and fill spring roll wrappers (see instructions below).
If mixture seems too wet, add a bit of flour, so that it will not soak through spring roll wrappers.
Spring rolls can be frozen, but do not let them touch each other while they are freezing.
Cook spring rolls in hot oil at 360 degrees for about 6 minutes or until spring rolls have begun to brown. Drain spring rolls on a paper towel before serving.
Serve with your favorite dipping sauce.
To fill spring rolls, mound 2 tablespoons filling near one wrapper corner. Fold bottom corner over filling, then fold over right and left corners. Roll over several times to enclose filling. To seal, brush sides and top of triangle with beaten egg. Try to keep spring rolls wrapped as tightly as possible, so that they do not break open in the hot oil.
Recipe courtesy of Bayley's Lobster Pound
