Fresh Lobster Spring Rolls with Maple Ginger Dipping Sauce
Fresh Lobster Spring Rolls with Maple Ginger Dipping Sauce These light, beautiful no-cook spring rolls make the most of fresh produce and tender, succulent Atlantic Canada lobster. Deceptively simple...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kiltedchef.ca.
Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Dish
- Mixing bowl
- Spoon
- Spatula
- Plate
- Measuring spoon
- Kitchen towel
Ingredients
- 12 Lobster Claws
- 1 lbs Lobster Knuckle Meat
- 2 bundles Rice or Mong Bean Vermicelli Noodles
- 12 Round Rice Paper (6 or 7 inches)
- 2 Pickles Daikon (Radish) cut in alumette size
- 2 oz Pickled Ginger
- 12 Green Onion Tails
- 1 tbsp Sesame Oil
- 1 Clove Garlic, finely chopped
- 2 tbsp Crushed Ginger
- 2 tbsp Sesame Seeds, black and white mixed or just white
- 2 tsp Hot Chili Sauce, Asian style
- 2 cups MapleSyrup
- 1 cup Fish Sauce
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