Lobster-Daikon Spring Rolls with Coconut Lime Dressing Recipe

Name: Lobster-Daikon Spring Rolls with Coconut Lime Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
For the lobster daikon radish sprout spring rolls: Place 1 piece of rice paper on the table.
2
Then place all other ingredients in the center of the rice paper.
3
Fold in the ends of the rice paper and roll up.
4
Cut in half on the bias and serve with creamy coconut lime dressing.
5
For the creamy coconut lime dressing: In a hot, small sauce pot, add canola, garlic, shallots, lemon grass and ginger.
6
Saute until shallots are translucent but have no color.
7
Deglaze with sushi vinegar and mirin and reduce by half.
8
Add coconut milk and reduce by half until thick.
9
Remove from heat and let cool to room temperature and strain through a chinois.
10
Finish by seasoning with fish sauce, sambal, cilantro and lime juice.
11
Serve with lobster spring rolls.

714

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 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, and more.

Yes, Lobster-Daikon Spring Rolls with Coconut Lime Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lobster-Daikon Spring Rolls with Coconut Lime Dressing

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