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Maine Lobster Egg Rolls with Two Sauces

Submitted by: Martin Carlton, Seascapes, Cape Porpoise, Maine, 1995
See more like this in: Appetizers, Professional Recipes


(2 servings)

1 teaspoon garlic
1 teaspoon ginger
1 teaspoon green onion
½ ounce bamboo shoots
½ ounce shredded celery
2 ounces shredded cabbage
1 ounce chopped water chestnuts
1 ounce shredded carrots
½ ounce cloud ears (black fungus) soaked soft & shredded
1 teaspoon light soy sauce
1 teaspoon pepper
½ ounce sugar
1 Tablespoon water
2 ounces Maine Lobster, cooked medium rare
4 egg roll skins

Nuocman Dipping Sauce:
1 squeezed lime
1 orange
½ ounce fish sauce
½ ounce champagne vinegar
½ ounce shredded carrots
¼ ounce diced chives
 Spicy Sweet and Sour Sauce:
1 ounce white vinegar
1 ounce white wine
To taste sugar
1/8 ounce serrano peppers
1/8 ounce red & yellow chili peppers
1 cilantro leaf
1 mint leaf


Heat oil -- add garlic, ginger and onion and stir fry for two minutes. Add bamboo shoots, celery, cabbage, water chestnuts, carrots, mushrooms and stir fry for three minutes. Add soy sauce, pepper, sugar and water -- cook until it thickens. Drain mixture in colander and allow to cool. Add chopped Maine Lobster to mix. Place mixture in the center of the egg roll skin and fold skin over filling. Fold over the short ends and wet the exposed area with water to roll and seal.
Heat oil to 375F and fry until golden brown. Slice on the diagonal at various heights for presentation and serve with dipping sauces.


Per serving (before frying, does not include dipping sauces):
calories               135.1
carbohydrate        24.2 g
cholesterol               22 mg
fat                             0.6 g
protein                    8.4 g
sodium                  297 mg
dietary fiber           1.3 g
calcium                   52 mg
Nutritional information provided by MasterCook. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers

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