Lobster Spring Rolls with a Citrus-Chili Dipping Sauce
Delightful Lobster Spring Rolls paired with zesty Citrus-Chili Dipping Sauce from Emeril Lagasse. Perfect for special occasions or indulgent meals at home.
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 www.emerils.com.
Cooking tools:
- Deep-fry thermometer
- Wok
- Fine-mesh sieve
- Pastry brush
- Stockpot
- Pot
- Chef's knife
- Cutting board
- Baking sheet
- Slotted spoon
- Whisk
- Mixing bowl
- Measuring spoon
- Measuring cup
- Peeler
- Kitchen towel
- Paper towel
- Serving platter
- Stove
- Refrigerator
Ingredients
- 2 (1 1/2-pound) lobsters
- 2 tablespoons toasted sesame oil
- 2 teaspoons minced fresh ginger
- 2 teaspoons minced garlic
- 2 small red Thai chiles, seeded and diced
- 1/2 pound Napa cabbage, shredded (about 3 cups)
- 1 large carrot, peeled and cut into matchsticks (about 1 1/4 cups)
- 1/2 cup diagonally sliced green onions
- 1/4 cup chopped fresh cilantro leaves
- 1 teaspoon salt
- 3/4 teaspoon freshly ground white pepper
- 1 large egg, lightly beaten
- 1 tablespoon water
- 16 spring roll wrappers
- Peanut oil, for frying
- Citrus-Chili Dipping sauce
- Fresh cilantro sprigs, for garnish
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