INGREDIENTS:
Dipping Sauce
1 tablespoon Rosemary, minced
1 inch ginger, peeled, course chop
1 Thai chili, small and seeded
4 tablespoons soy sauce
1 tablespoon honey
1 tablespoon sherry vinegar
1 tablespoon canola
Roll:
1-1/2 pound Maine Lobster, cooked
1 daikon, trimmed, peeled, julienned
½ cup daikon sprouts
¼ cup pickled ginger
¼ cup cilantro, rough chopped
Rice paper rolls
DIRECTIONS:
Puree and strain the dipping sauce ingredients.
Shuck Maine Lobster and discard the shell.
Dip 2 rolls in hot water, overlap them about half way.
Wrap about 1½ ounces of Maine Lobster meat, cilantro, pickled ginger, radish and sprouts in a roll. Roll tightly.
If you are rolling for service later, cover with a damp cloth.
