Vietnamese Spring Rolls with Maine Lobster
Lobster meat rolled with grilled shitake mushrooms, stir fried greens, and asian herbs in a rice paper wrapper, served warm, drizzled with sesame, ginger and lime.
2 cups rice flour
2 1/2 cups water
1/2 teaspoon salt
2 teaspoons vegetable oil, for oiling tray
1/4 cup vegetable oil - divided use
1 tablespoon ginger, minced
1 tablespoon green onion, minced
Salt and ground pepper to taste
4 shiitake mushrooms, stems removed
3 tablespoons shallots, minced
1 tablespoon garlic, minced
1/2 tablespoon ginger, minced
1 pound Tatsoi or Osaka purple mustard
1/2 tablespoon fish sauce
1 teaspoon granulated sugar
1/4 teaspoon ground white pepper
2 pounds Maine lobster, cooked, sliced
8 lobster claws, halved lengthwise
1 garlic clove
2 fresh Thai bird chiles and/or fresh ginger, 1-inch piece, peeled and thinly sliced
1 tablespoon fresh cilantro, finely chopped
1/4 cup soy sauce
2 tablespoons fresh lime juice with pulp
3 tablespoons water
2 tablespoons granulated sugar
1 tablespoon sesame oil
3 cups bean sprouts, blanched
1/2 cup fresh mint leaves, coarsely chopped
1/2 cup fresh Asian basil leaves, coarsely chopped
- For Rice Sheets: Combine rice flour, water, and salt in a mixing bowl and beat well with a whisk. Strain to remove any lumps (batter will be very watery). Set aside for at least 30 minutes.
- To make the rice sheet, fill the banh cuon pot with 2/3 full of water. Tighten the cloth over the hoop and place the hoop in the pot. Cover and bring to a vigorous boil.
- Place filling, oil, and cookie tray near the stove area.
- Stir the batter well before making each rice sheet. Using a shallow ladle, spoon 2 tablespoons batter into the center of the cloth. Using the bottom of the ladle spread the batter into a 6-inch inch wide circle.
- Cover and steam until rice sheet is translucent and floats on top of the cloth, about 40 seconds. Working quickly, lift the rice sheet off with a flat bamboo stick or a thin rubber spatula and transfer to the oiled tray. Repeat with remaining batter. Let rice sheets cool before filling them.
- For the Filling: In a medium size bowl, combine 2 tablespoons of vegetable oil, the ginger, and the green onion. Season with salt and pepper. Add the mushrooms and gently toss to coat.
- Preheat a grill. Grill the mushrooms until tender. When cool enough to handle, slice 1/4-inch thick. Adjust seasonings. Keep warm.
- Heat the remaining oil in a frying pan over moderate heat. Add shallots and stir 20 seconds. Add the garlic and ginger, sauté 10 seconds.
- Mix in the Tatsoi or purple mustard, fish sauce, sugar, and white pepper. When the greens wilt, adjust seasonings with salt and pepper transfer to a bowl to keep warm.
- Heat the lobster over low heat in a sauté pan.
- To make the rolls, fold up the side of the rice sheet closest to you. Neatly place 1 1/2 teaspoons of wilted greens, 2 strips of mushrooms, and 1 slice of lobster filling on the folded area.
- Fold the sides over and roll into a cylinder. The rolls should be about 2 1/2-inches long and 2/3-inch wide. Can be made in advance up to this point. You can store in the refrigerator up to 2 days. Before serving, reheat in the microwave or steamer.
- For Sesame-Ginger-Lime Sauce: Place the garlic, chiles, and ginger in a mortar and pound into a paste. Transfer paste into a glass jar with a tight-fitting lid and add the remaining ingredients. Mix well until sugar is dissolved. To serve, pour into small ramekins. Sauce may be stored in the refrigerator up to 2 weeks.
- To Serve: Divide the rice rolls among four plates. Top each plate with 1/4 of the bean sprouts, mint, basil, and shallots. Drizzle with a generous amount of Sesame-Ginger-Lime Sauce.
Makes about 20 to 24 spring rolls.
Recipe provided courtesy of Maine Lobster Promotion Council.