Lobster Spring Rolls with Watermelon Sesame Sweet Sour Sauce
A traditional Asian dish-spring rolls with a watermelon twist-Watermelon Sesame Sweet Sour Sauce
Serves: 4-6
Ingredients
- Spring Rolls:
- ½ pound cooked lobster meat, cut into small pieces
- 1 cup finely shredded cabbage
- 1 bunch scallions, trimmed and chopped
- ⅓ cup Hoisin sauce (In the Asian foods section)
- 8 egg roll wrappers
- A bit of water for sealing spring roll
- 1 cup toasted sesame seeds
- Oil for deep-frying
- Watermelon Sweet and Sour Sauce:
- 1 cup watermelon puree
- 1 tablespoon sesame oil
- 2 tablespoons seasoned rice bran vinegar
- 1 tablespoon soy sauce
- 1 tablespoon fresh minced ginger
Instructions
- Spring Rolls:
- Toss together the lobster meat, cabbage, scallions and Hoisin sauce.
- Divide into long mounds across the diagonal of the wrappers leaving enough space at each end of wrap to fold over the filling to enclose tightly when rolled up.
- Wet the edges of the wrapper and fold the short ends over the filling.
- Roll the wrapper from the bottom to enclose the filling completely and tightly.
- The water will act like glue to seal the edges.
- Deep fry the Spring Rolls in 360-degree oil such as rice bran oil, peanut oil or canola oil.
- As you remove them from the oil, drain quickly on paper towel and then dust with the sesame seeds.
- Watermelon Sweet and Sour Sauce:
- Mix ingredients together and serve as a dipping sauce.
- Makes about 1¼ cups.