Rice Paper Lobster Rolls

By The Canadian Living Test Kitchen

44 people added this to their Recipe Box

This recipe makes 24 pieces servings

Nutritional Info
Per piece: about	-
cal	2828 cal
pro	2 g2g pro
total fat	1 g1g total fat
sat. fat	00 sat. fat
carb	4 g4g carb
fibre	00 fibre
chol	4 mg4mg chol
sodium	102 mg102mg sodium
potassium	40 mg40mg potassium
% RDI:	-
calcium	11 calcium
iron	11 iron
vit A	22 vit A
vit C	88 vit C
folate	44 folate

Cooking a fresh lobster ensures great taste. If you are short on time, many fish markets will cook it for you.

Ingredients

1 live lobster , (1 lb/500 g)1 1live lobsterlive lobsters, (1 lb/500 g)
12 large mint leaves 12 12large mint leafmint leaves
1/2 cup thinly sliced sweet red pepper 1/2 1/2cup cupthinly sliced sweet red pepper
1/2 1/2cup cupthinly sliced seeded halved cucumber
1/4 1/4cup cupthinly sliced peeled firm mango
1 tbsp finely chopped roasted peanuts 1 1tbsp tbspfinely chopped roasted peanuts
2 tsp lime juice 2 2tsp tsplime juice
1 tsp fish sauce 1 1tsp tspfish sauce
1 tsp vegetabIe oil 1 1tsp tspvegetabIe oil
1/2 tsp finely minced hot red pepper 1/2 1/2tsp tspfinely minced hot red pepper or jalapeño pepper
12 9-inch (23 cm) rice paper wrappers 12 129-inch (23 cm) rice paper wrapperrice paper wrappers
3/4 3/4cup cupchopped romaine lettuce, (4 leaves)
Dipping Sauce:
1/4 cup sweet Thai chili sauce 1/4 1/4cup cupsweet Thai chili sauce
2 tbsp rice vinegar 2 2tbsp tbsprice vinegar
2 tbsp water 2 2tbsp tbspwater
1 tsp fish sauce 1 1tsp tspfish sauce

Preparation

Dipping Sauce: In small bowl, stir together chili sauce, vinegar, water and fish sauce; set aside.

Fill large deep pot with enough salted water (1 tbsp/15 mL salt per 4 cups/1 L water) to cover lobster; bring to rolling boil. Grasp back of lobster and plunge headfirst into water; cook until bright red and small leg comes away easily when twisted and pulled, about 10 minutes. Let cool. Remove meat; cut into small pieces.

In bowl, combine lobster, mint, red pepper, cucumber, mango, peanuts, lime juice, fish sauce, oil and jalapeño pepper.

Fill shallow pan with lukewarm water; soak rice paper wrappers, 1 at a time, until pliable, 30 to 60 seconds. Transfer to tea towel; pat dry.

Place 4 tsp (20 mL) lobster mixture and 1 tbsp (15 mL) lettuce at bottom of each wrapper. Folding sides over filling, tightly roll up. (Make-ahead: Place on plastic wrap–lined plate and cover with damp towel; overwrap with plastic wrap and refrigerate for up to 4 hours.) Cut in half. Serve with sauce.

Source : Canadian Living Magazine: January 2010