LOBSTER SPRING ROLLS

Ingredients:

• 2 cups lobster meat, finely chopped
• 1 small white onion, finely diced
• 2 cloves garlic, finely chopped
• 1 Tablespoon ginger, grated
• 1 red chili, seeded and finely chopped
• 1 cup shredded cabbage
• 1 cup bean sprouts
• 1 pack vermicelli noodles (cooked)
• 2 teaspoons peanut oil
• 2 teaspoons sesame oil
• 4 thinly sliced green onions
• 2 Tablespoons soy sauce
• 1 packet spring roll wrappers
• Oil for deep frying
• Plum sauce
• Cilantro and parsley
• Salt & pepper to taste

Directions:

• Saute lobster with peanut oil (do not overcook). Remove lobster to a bowl.
• Saute onion until soft (about 2 minutes). Add ginger and garlic; cook for 2 more minutes.
• Add cabbage, vermicelli and bean sprouts, and cook for 2 minutes.
• Add sesame oil.
• In a large bowl, combine lobster, cabbage mixture, green onions and soy sauce. Toss to combine.
• Lay a spring roll wrapper on a tablespoon and place 2 – 3 tablespoons of the filling near the bottom of the wrapper and roll.
• Repeat with the remaining mixture and wrappers.
• Fry spring rolls 2 – 3 minutes in a deep fryer and drain on paper towel.
• Garnish with cilantro, parsley and plum sauce for dipping.