Lobster-Daikon Spring Rolls with Coconut Lime Dressing

Total Time:
40 min
25 min
15 min

4 servings

  • For the 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 creamy coconut lime dressing:
  • 2 ounces canola oil
  • 1/2 -ounce garlic, chopped
  • 1 -ounce shallot, chopped
  • 1 -ounce lemon grass, chopped
  • 1 -ounce ginger, chopped
  • 4 ounces sushi vinegar
  • 1 -ounce mirin
  • 8 ounces coconut milk
  • Fish sauce, to taste
  • 1 teaspoon sambal, garlic-chili condiment
  • 1/8 bunch cilantro, chopped fine
  • 2 limes, juiced
  • 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 dressing.

  • For the creamy coconut lime dressing: In a hot, small sauce pot, add canola, garlic, shallots, lemon grass and ginger. Saute until shallots are translucent but have no color. Deglaze with sushi vinegar and mirin and reduce by half. Add coconut milk and reduce by half until thick. Remove from heat and let cool to room temperature and strain through a chinois. Finish by seasoning with fish sauce, sambal, cilantro and lime juice. Serve with lobster spring rolls.

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