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Lobster Spring Rolls and Watermelon Sauce Recipe

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This recipe for Lobster Spring Rolls and Watermelon Sauce is from Debbie's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Spring Rolls:
½ lb. cooked lobster, cut up in small pieces
1 c. shredded cabbage
1 scallion, trimmed and chopped
⅓ c. hoisin sauce
8 egg roll wrappers
water for sealing spring rolls
oil for deep frying
1 c. toasted sesame seeds

Watermelon sweet and sour sauce:
½ watermelon puree
1 tbsp. sesame oil
1 tbsp. soy sauce
1 tbsp. fresh minced ginger
Directions:
Directions:
Spring Rolls:
Toss together lobster, cabbage, scallion and hoisin sauce.
Place egg roll wrappers on a flat surface.
Dividing lobster mixture evenly, place in long mounds across diagonal of each wrapper leaving enough space at each end of wrap to fold over filling to enclose tightly when rolled up.
Wet edges of each wrapper and fold short ends over filling. Roll wrapper from bottom to enclose filling completely and tightly. The water will act like glue to seal the edges.
Deep fry in 350º oil such as rice bran oil, peanut or canola oil.
As you remove them from the oil, drain quickly on paper towels and then dust with sesame seeds.
Serve with Watermelon sauce.

Watermelon sweet and sour sauce:
Mix ingredients together and serve as dipping sauce.
Makes 1 ¼ cup.
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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