LOBSTER-DAIKON SPROUT SPRING ROLLS
4 pieces rice paper, placed
between 6 warm damp terry towels
1 lobster 1# cull, blanched, cleaned, cut into strips
1/4 package daikon radish sprouts, bottom cut off
1/2 red pepper, long julienne
1/2 yellow pepper, long julienne
1/2 cucumber, long julienne
1/4 carrot, long julienne
2 ounces napa cabbage, chiffonade
8 basil leaves
8 mint leaves
12 cilantro leaves
For the
lobster daikon radish sprout spring rolls: Place 1 piece of rice
paper on the table. Then place all other ingredients in the center
of the rice paper. Fold in the ends of the rice paper and roll up.
Cut in half on the bias and serve with creamy
coconut lime dipping
sauce.
Yield: 4
servings
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