Lobster, Mango & Avocado Spring Rolls (with Soy-Sriracha Asian Dipping Sauce

• Produce

  • 1 Avocado, wedges
  • 1 Chives
  • 2 tsp Ginger
  • 1/4 cup Mint, packed leaves
  • 2 cups Mix lettuce, Spring

• Condiments

  • 1 tsp Chili sauce, sweet
  • 1/2 tsp Lime juice
  • 2 tsp Mirin
  • 4 tbsp Soy sauce
  • 1 tbsp Sriracha

• Pasta & Grains

  • 1 cup Rice noodles, cooked

• Baking & Spices

  • 1 Sesame seeds - optional

• Nuts & Seeds

  • 1/2 cup Cashews

• Other

  • 2 (5- 6 oz. Lobster Tails- cooked* and cut into 4ths, lengthwise
  • 8 (22’’ Spring Roll Wrappers
  • 1 Large carrot- peeled and cut into matchsticks
  • 1 Mango- peeled and cut into matchsticks

Found on nospoonnecessary.com

Ingredients

• Spring Rolls:
• 8 (22’’) Spring Roll Wrappers
• 1 Cup Rice Noodles- cooked*
• 1 Mango- peeled and cut into matchsticks
• 1 Avocado- cut into wedges
• 1 large Carrot- peeled and cut into matchsticks
• 2 Cups of Spring Mix Lettuce – washed
• ¼ Cup Mint Leaves, packed- roughly chopped
• ½ Cup Cashews- roughly chopped
• 2 (5- 6 oz.) Lobster Tails- cooked* and cut into 4ths, lengthwise
• Asian Dipping Sauce:
• 1 tsp Sweet Chili Sauce
• 4 TBS Soy Sauce
• 2 tsp Mirin
• 2 tsp Ginger- grated
• 1 TBS Sriracha
• ½ tsp Lime Juice
• Sesame Seeds- optional
• Chives- chopped, optional

Directions

• Prepare the Asian Dipping Sauce: Combine all ingredients (aside from sesame seeds and chives) in a small mixing bowl. Whisk well to mix together. Taste and adjust for spice (Sriracha) and seasoning. Place in the refrigerator and allow the flavors to develop until ready to serve.
• Mise-en-place: Prepare all the ingredients for the spring rolls and line them up on a clean work surface.
• Line a sheet pan or platter with parchment paper.
• Fill a large, shallow bowl with warm (bath water temperature) water.
• To Fill Spring Rolls: Dip a spring roll wrapper, quickly, into the water. Since the paper is delicate, it only needs a quick, 5-10 second dip. The paper should still be slightly firm. The rice paper will continue to soak up the water on its surface as you assemble your ingredients, making it more pliable.
• Place the dampened spring roll wrapper onto a clean, large cutting board.
• Starting at ⅓ of the rice paper CLOSEST to you, lay down your ingredients, beginning with the spring mix. Layer on the all remaining ingredients aside from the lobster meat.
• To Roll Spring Rolls: Start with the edge of the rice paper closest to you. Gently pull the edge of the wrapper up off your work surface and up/over the filling. Use your fingers to hold the ingredients in place, tucking them into the rice paper.
• Once you have the spring roll wrapper all the way over the filling, gently roll just so the edge of the wrapper is touching the inside of the wrapper (one rotation/roll).
• Add the lobster meat to the inside of the wrapper, tucking it up against the fold.
• Next, fold in both sides of the wrapper to enclose the filling. Continue to roll the rice paper forward, keeping the ingredients tight inside of the wrapper, until your spring roll is completely wrapped.
• Place the filled spring rolls onto the parchment lined pan/platter, making sure they are spaced apart and not touching (this will prevent them from sticking together and tearing). Cover with plastic wrap as you finish with the rest of the spring rolls.
• Serve with Asian dipping sauce.