INGREDIENTS:
(25 servings)
21 ounces Maine Lobster meat, cooked & diced
¼ cup Chinese cabbage, chiffonade
¼ cup carrots, fine julienne
¼ cup red bell peppers, fine julienne
¼ cup yellow bell peppers, fine julienne
¼ cup green bell peppers, fine julienne
¼ cup mung beans
1 pint spring roll marinade
9 each spring-roll wrappers
1 pint voodoo dipping sauce
Marinade:
6 ounces tamari soy sauce
2 ounces fish sauce
1 ounce garlic, finely minced
3 ounces rice wine vinegar
1 ounce lime juice
4 ounces water
Voodoo Sauce:
4 ounces chili sauce
1 ounce rice wine vinegar
1 ounce lime juice
½ ounce sesame oil
1 ounce orange juice
½ ounce sirachi sauce
½ ounce fresh ginger root, grated
DIRECTIONS:
Place
Maine Lobster meat and all vegetables in marinade and allow to sit for ½ hour. Remove from marinade and allow to drain well, squeezing out any excess moisture. Place spring roll wrappers on work surface and place two tablespoons of mixture in a straight line approximately one inch from edge, leave a one inch clean area at each end. Fold wrapper over mixture, bringing clean edges over to create a pocket. Finish rolling cigarette fashion and secure last edge with a few drops of water rubbed on inside edge. Slice on the bias and serve with voodoo dipping sauce.
Marinade:
Mix all ingredients together. Refrigerate
Voodoo Sauce:
Combine all ingredients and blend well.
NUTRITIONAL:
Per serving (does not include spring-roll wrappers):
calories 58.2
cholesterol 17 milligrams
protein 6.3 grams
sodium 468 milligrams
total fat 1.7 grams
dietary fiber 0.7 grams
carbohydrate 4.7 grams
calcium 24 milligrams
Nutritional information provided by MasterCook II, 1995. Nutritional 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.
