Lobster-Daikon Spring Rolls with Coconut Lime Dress

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Lobster-Daikon Spring Rolls with Coconut Lime Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions