Fresh Mango Lobster Spring Rolls Recipes

FRESH MANGO-LOBSTER SPRING ROLLS

Fresh Mango-Lobster Spring Rolls image

Traditionally served on the first day of the Chinese New Year in early spring, spring rolls are lighter versions of the egg roll. These mango-lobster rolls are accompanied by a sweet-and-sour chili dipping sauce.

Provided by Martha Stewart

Yield Makes 8 rolls

Number Of Ingredients 10

Ingredients

2 tablespoons fish sauce
1 tablespoon rice wine or dry sherry
3 1/2 teaspoons minced fresh ginger, divided
1 tablespoon chopped cilantro leaves
1/2 pound cooked lobster meat, broken into chunks
2 tablespoons canola oil
1 tablespoon loose green tea, such as gunpowder
2 small mangoes, peeled, seeded, and diced
12 eight-inch-round dried rice-paper wrappers
Sweet-and-Sour Chili Sauce, for serving

Steps:

Combine fish sauce, wine or sherry, 1 1/2 teaspoons ginger, and cilantro leaves in a medium bowl. Add lobster; toss to coat. Cover and marinate in refrigerator for 30 minutes.
Heat oil in a large cooking pan over medium-high heat and swirl to coat pan. Add green tea and saute until fragrant, about 30 seconds. Add remaining ginger and saute another 30 seconds. Add lobster mixture; stir and toss until it heats through, about 1 minute. Remove from heat. Let cool, then mix in mango.
Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.
Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
Cover finished rolls with a damp cloth to prevent them from drying. Serve fresh rolls whole or cut in half, with Sweet-and-Sour Chili Sauce.

Nutrition Facts : Calories 116 g, Fat 3 g, Fiber 1 g, Protein 5 g

LOBSTER AND MANGO SUMMER ROLLS

Lobster and Mango Summer Rolls image

Provided by Ming Tsai

Categories appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 8

Ingredients

Segments of 1 lime
1 tablespoon fish sauce (3 Crab Brand)
1 teaspoon brown sugar
1/2 pound pea sprouts
16 Thai basil leaves
1 package rice papers, 6 to 8-inch diameter
2 steamed lobster tails, chilled and sliced
1 large, ripe mango, sliced in long strips

Steps:

In a large bowl, mix the lime, fish sauce and sugar well. Break up the lime segments. Toss with sprouts and basil. Check for seasoning. Lay out 1 rice paper wrapper and place a small mound of salad at the bottom. Top with lobster and mango. Roll bottom toward the middle. Fold in both sides and continue rolling. Finish roll and let rest. Individually wrap each roll with plastic wrap. Will hold for 2 hours in the refrigerator. Slice on the bias and serve on top of extra salad.

SWEET MANGO SPRING ROLLS

Sweet Mango Spring Rolls image

Provided by Food Network

Categories dessert

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

12 small spring roll wrappers
Maple syrup, for brushing and drizzling
12 slices mango, about 1-inch in length and 1/2-inch thick
1 tablespoon cornstarch blended with 1 tablespoon warm water
4 tablespoons vegetable oil
Honey, for brushing
1/2 cup sweetened coconut flakes, toasted
Vanilla ice cream, for serving

Steps:

Place a spring roll wrapper on a flat surface with the corner pointed toward you. Lightly brush the center of the wrapper with maple syrup. Lay a slice of mango across the wrapper from corner to corner. Fold in the side corners of the wrapper toward the middle, fold up the bottom corner and then roll up. Seal the top of the wrapper by brushing some of the cornstarch mixture along the edges of the wrapper to help seal. Put onto a plate seam-side down while preparing the remaining spring rolls.
Heat a wok or small skillet over medium-high heat and add 1 tablespoon vegetable oil. Add the rolls a few at a time and shallow fry, turning them as they become golden brown; do not fry too many at one time and overcrowd the wok. Remove from the wok and drain on paper towels. Repeat with all of the rolls.
Brush the fried rolls with honey and roll in toasted coconut. Serve immediately with vanilla ice cream and a drizzle of maple syrup.

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