Lobster Spring Rolls with a Citrus-Chili Dipping Sauce

• Seafood

  • 2 1 1/2-pound lobsters

• Produce

  • 1 Carrot, large
  • 1/4 cup Cilantro, fresh leaves
  • 1 Cilantro, fresh sprigs
  • 1/2 cup Diagonally sliced green onions
  • 2 tsp Garlic
  • 2 tsp Ginger, fresh
  • 1/2 lb Napa cabbage
  • 2 Thai chiles, small red

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 Citrus-chili dipping sauce

• Baking & Spices

  • 1 tsp Salt
  • 3/4 tsp White pepper, freshly ground

• Oils & Vinegars

  • 1 Peanut oil
  • 2 tbsp Sesame oil, toasted

• Bread & Baked Goods

  • 16 Spring roll wrappers

• Liquids

  • 1 tbsp Water

Found on emerils.com

Ingredients

• 2 (1 1/2-pound) lobsters
• 2 tablespoons toasted sesame oil
• 2 teaspoons minced fresh ginger
• 2 teaspoons minced garlic
• 2 small red Thai chiles, seeded and diced
• 1/2 pound Napa cabbage, shredded (about 3 cups)
• 1 large carrot, peeled and cut into matchsticks (about 1 1/4 cups)
• 1/2 cup diagonally sliced green onions
• 1/4 cup chopped fresh cilantro leaves
• 1 teaspoon salt
• 3/4 teaspoon freshly ground white pepper
• 1 large egg, lightly beaten
• 1 tablespoon water
• 16 spring roll wrappers
• Peanut oil, for frying
• Citrus-Chili Dipping sauce
• Fresh cilantro sprigs, for garnish

Directions

• 2 (1 1/2-pound) lobsters 2 tablespoons toasted sesame oil 2 teaspoons minced fresh ginger 2 teaspoons minced garlic 2 small red Thai chiles, seeded and diced 1/2 pound Napa cabbage, shredded (about 3 cups) 1 large carrot, peeled and cut into matchsticks (about 1 1/4 cups) 1/2 cup diagonally sliced green onions 1/4 cup chopped fresh cilantro leaves 1 teaspoon salt 3/4 teaspoon freshly ground white pepper 1 large egg, lightly beaten 1 tablespoon water 16 spring roll wrappers Peanut oil, for frying Citrus-Chili Dipping sauce Fresh cilantro sprigs, for garnish