FRESH MANGO-LOBSTER SPRING ROLLS
Traditionally served on the first day of the Chinese New Year in early spring, spring rolls are lighter versions of the egg roll. These mango-lobster rolls are accompanied by a sweet-and-sour chili dipping sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 8 rolls
Number Of Ingredients 10
Steps:
- Combine fish sauce, wine or sherry, 1 1/2 teaspoons ginger, and cilantro leaves in a medium bowl. Add lobster; toss to coat. Cover and marinate in refrigerator for 30 minutes.
- Heat oil in a large cooking pan over medium-high heat and swirl to coat pan. Add green tea and saute until fragrant, about 30 seconds. Add remaining ginger and saute another 30 seconds. Add lobster mixture; stir and toss until it heats through, about 1 minute. Remove from heat. Let cool, then mix in mango.
- Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.
- Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
- Cover finished rolls with a damp cloth to prevent them from drying. Serve fresh rolls whole or cut in half, with Sweet-and-Sour Chili Sauce.
Nutrition Facts : Calories 116 g, Fat 3 g, Fiber 1 g, Protein 5 g
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Nasirkhan Ajhi
[email protected]These spring rolls look delicious, but I'm allergic to shellfish. I wonder if I could substitute another protein, like chicken or tofu.
Noman Bro
[email protected]I'm not sure how I feel about the combination of mango and lobster. I'll have to try it to see for myself.
master Obed
[email protected]These spring rolls are a bit pricey to make, but they're perfect for a special occasion.
Tim Hofacre
[email protected]I would love to try these spring rolls with different fruits, like pineapple or papaya.
Deejay Antwan
[email protected]These spring rolls are a bit time-consuming to make, but they're definitely worth the effort.
Bandu Priyankara
[email protected]I'm so glad I found this recipe. These spring rolls are a new favorite in our house.
As Love
[email protected]These spring rolls are a great way to use up leftover lobster.
Sunita Tharuni
[email protected]I love the way the mango and lobster complement each other in these spring rolls.
Jabouin Lara
[email protected]These spring rolls are the perfect appetizer for a summer party.
Cat Roberson
[email protected]I'm not usually a fan of spring rolls, but these ones are amazing. I'll definitely be making them again.
Benjamin Mathews
[email protected]These spring rolls are a great way to get your kids to eat their fruits and vegetables.
Lincoln Fisher
[email protected]I've never had spring rolls like these before. They're so unique and flavorful.
Fatayi Dobale
[email protected]These spring rolls are so delicious and refreshing. I can't wait to make them again!
Godstime Michael
[email protected]I love the fresh, vibrant flavors of these spring rolls. They're a great way to enjoy the taste of summer.
Max Sajan Tv
[email protected]These spring rolls are perfect for a party or potluck. They're easy to make ahead of time, and they travel well.
Nayem Hossen
[email protected]I've made these spring rolls several times now, and they're always a crowd-pleaser. Everyone loves the unique flavor combination.
Basit Haider
[email protected]The dipping sauce really makes these spring rolls. It's the perfect balance of sweet, sour, and spicy.
Payel Ahmed
[email protected]I love how easy these spring rolls are to make. I was able to whip them up in no time, and they turned out perfectly.
Sherrie Little
[email protected]These spring rolls were a hit at our party! The combination of sweet mango and savory lobster is amazing, and the crispy wonton wrappers really make the dish.