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1
Fill a large stockpot with water and bring to a boil.
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2
Add lobsters and cook for 4 minutes.
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3
Remove the lobsters from the pot and plunge into an ice water bath, stirring until cool.
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4
Remove the tail and claw meat and dice into 1/2-inch pieces and set aside.
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5
Discard the body and shells.
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6
Heat the sesame oil in a wok over high heat just until smoking.
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7
Add the ginger, garlic, and chiles and stir-fry for 1 minute, until fragrant.
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8
Add the diced lobster meat and cook for 1 minute, or until partially cooked.
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9
Turn the heat off under the wok and add the cabbage, carrots, green onions, and cilantro, tossing until wilted.
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10
Season with salt and pepper.
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11
Spread the lobster mixture onto a small baking sheet and chill for 30 minutes.
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12
Place filling mixture in a fine-meshed sieve and drain off any excess liquid.
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13
Set aside.
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14
Whisk together the egg and water in a small bowl.
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15
Set aside.
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16
Place a spring roll wrapper on a clean work surface, keep remaining wrappers covered with a damp cloth until ready to use.
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17
Place 1/4 cup of the lobster mixture on each wrapper and fold in each side.
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18
Paint the edges with the egg wash and roll up tightly.
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19
Use additional egg wash to seal the wrapper closed, if needed.
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20
Set aside and cover.
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21
Repeat with remaining wrappers and filling.
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22
Fill a wok or deep pot halfway with peanut oil and heat to 360 degrees F. Using a slotted spoon, drop the spring rolls, one by one, into the pot.
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23
Be careful not to overcrowd the pan.
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24
Fry until golden brown, about 2 minutes.
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25
Remove and drain on a paper towel-lined platter.
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26
Once the spring rolls have cooled slightly, cut them in half on the diagonal and serve warm with Citrus-Chili Dipping sauce.
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27
Garnish with fresh cilantro sprigs.
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28
Combine the chili garlic sauce, mirin, 5 tablespoons of the pineapple juice, orange juice, lime juice, and orange zest in a small saucepan.
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29
Bring to a boil over high heat.
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30
Whisk together the remaining tablespoon of pineapple juice and the cornstarch in a small bowl.
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31
When sauce begins to boil, add the cornstarch mixture, whisking to combine.
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32
Allow sauce to boil for 1 minute, or until slightly thickened.
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33
Remove from the heat and whisk in the sesame oil.
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34
Cool sauce to room temperature and serve with Lobster Spring Rolls.
