Lobster Spring Rolls with Watermelon Sesame Sweet Sour
- 1/2 pound cooked lobster meat, cut into small pieces
1 cup finely shredded cabbage
1 bunch scallions, trimmed and chopped
1/3 cup Hoisin sauce (In the Asian foods section)
8 egg roll wrappers
A bit of water for sealing spring roll
1 cup toasted sesame seeds
Oil for deep-frying
- Toss together the 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
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
360-degree 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
the sesame seeds. Serve with Watermelon Sesame Sweet Sour Sauce below.
- Makes 8 serving 4 to 6.
Watermelon Sweet Sour Sauce
1 cup watermelon puree
1 tablespoon sesame oil
2 tablespoons seasoned rice bran vinegar
1 tablespoon soy sauce
1 tablespoon fresh minced ginger
Mix ingredients together and serve as a dipping sauce.
- Makes about 1 1/4 cups.