FRESH MANGO-LOBSTER SPRING ROLLS

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Fresh Mango-Lobster Spring Rolls image

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

2 tablespoons fish sauce
1 tablespoon rice wine or dry sherry
3 1/2 teaspoons minced fresh ginger, divided
1 tablespoon chopped cilantro leaves
1/2 pound cooked lobster meat, broken into chunks
2 tablespoons canola oil
1 tablespoon loose green tea, such as gunpowder
2 small mangoes, peeled, seeded, and diced
12 eight-inch-round dried rice-paper wrappers
Sweet-and-Sour Chili Sauce, for serving

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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