INGREDIENTS:
(4 servings, prepare in 15 minutes, cook time 10 minutes, total meal in 25 minutes)
1/2 lb. cooked Maine lobster, cut into small pieces
1 cup finely shredded cabbage
1 bunch scallions, trimmed and chopped
1/3 cup Hoisin sauce
8 egg roll wrappers
1 teaspoon water, or as needed
1 cup toasted sesame seeds
3 cups oil, for deep frying
2 tablespoons oil
1 cup watermelon puree
1 tablespoon sesame oil
2 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon minced fresh ginger
DIRECTIONS:
Toss together the Maine lobster meat, cabbage, scallions and Hoisin sauce.
Divide into long mounds across the diagonal of the wrappers leaving enough space at each end of wrap to fold over the filling to enclose tightly when rolled up.
Wet the edges of the wrapper and fold the short ends over the filling.
Roll the wrapper from the bottom to enclose the filling completely and tightly.
The water will act like glue to seal the edges.
Deep fry the spring rolls in a temperature 360 degrees F oil such as rice bran oil, peanut oil or canola oil.
As you remove them from the oil, drain quickly on paper towel and then dust with sesame seeds.
Serve with Watermelon Sesame Sour Sauce.
To make this sauce, mix the last 5 ingredients together.
