LOBSTER AND MANGO SUMMER ROLLS
Segments of 1 lime
1 tablespoon fish sauce (3 Crab Brand)
1 teaspoon brown sugar
1/2 pound pea sprouts
16 Thai basil leaves
1 package rice papers, 6 to 8-inch diameter
2 steamed lobster tails, chilled and sliced
1 large, ripe mango, sliced in long strips
In a
large bowl, mix the lime, fish sauce and sugar well. Break up the
lime segments. Toss with sprouts and basil. Check for seasoning. Lay
out 1 rice paper wrapper and place a small mound of salad at the
bottom. Top with lobster and mango. Roll bottom towards the middle.
Fold in both sides and continue rolling. Finish roll and let rest.
Individually wrap each roll with plastic wrap. Will hold for 2 hours
in the refrigerator. Slice on the bias and serve on top of extra
salad.
Yield: 8 servings
Prep Time: 1 hours 0 minutes
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