Lobster And Mango Summer Rolls Recipes

FRESH MANGO-LOBSTER SPRING ROLLS

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.

LOBSTER SUMMER ROLLS

Steps:

• Make the summer roll filling: In a small bowl, combine lobster meat, ginger, lime zest and scallions. Season with salt and pepper, toss to coat and set aside. Slice cucumber lengthwise into thin julienne strips. Quarter and peel avocados.
• Fill a medium bowl with lukewarm water. To make each roll, dip a rice paper round into water until just softened, then remove and spread flat on a cutting board. (If you are using 8-inch rounds, dip 2 rounds for each roll, then overlap them as you spread them flat on a cutting board.)
• Lay 2 or 3 basil leaves along the bottom third of the softened rice paper round, then spread round with 2 ounces lobster mixture. Top with a few strips of cucumber and 1/4 of an avocado cut in chunks. Sprinkle with salt and pepper and press down to compress, then add a few cilantro sprigs.
• To roll up, fold sides of rice paper round toward its center, overlapping filling by an inch or so. Now, starting at bottom of round, begin to form a tight cylinder, rolling toward top. Repeat to make rest of the rolls. Put on a tray, cover and refrigerate for an hour.
• Make the dipping sauce: Mix together lime juice, sugar, ginger, fish sauce and chile. Let macerate at least 30 minutes.
• To serve, carefully cut each roll into 3 or 4 pieces, and stir chopped peanuts into dipping sauce. Place rolls on lettuce leaves, and serve with sauce.

SHRIMP AND MANGO SUMMER ROLLS

Steps:

• For the cashew sauce: Whisk the cashew butter, coconut milk, fish sauce, chili garlic sauce, lime juice, and agave nectar in a bowl with 1 tablespoon water until smooth. Set aside.
• For the summer roll; In a small pot, bring 4 cups water to a boil and add the shrimp. Cook until the shrimp turn pink, about 2 minutes. Drain well and let the shrimp cool. Slice the shrimp in half lengthwise.
• Prepare the vermicelli according to package instructions and splash with mirin. Hold the noodles in the colander to allow the mirin to drain and the vermicelli to cool.
• Meanwhile, peel, pit, and slice the mango into thin strips and set aside. Next, halve, pit, peel, and slice the avocado into 1/4-inch slices and set aside.
• Fill a large bowl with warm water. Place a spring roll wrapper in the water and soak until soft, about 2 minutes. Gently transfer the wrapper to a dry board and blot excess water with a paper towel. The paper can rip easily if it soaks too long, so be sure to remove it from the soaking water as soon as it's pliable.
• Allowing the summer roll ingredients to chill before rolling produces best results. Starting an inch from the bottom of the wrapper, place 3 Thai basil leaves face down in a row. Next, place 3 shrimp face down in a row next to the basil. Continue the pattern and place 2 slices of avocado across the shrimp, then top with some vermicelli, and finish with mango slices. Fold in the sides of the wrapper and roll tightly. Place the rolls on a tray with the Thai basil side up and cover with a damp towel. Repeat with the remaining ingredients. Serve the rolls with the cashew dipping sauce on the side.

MANGO-MINT LOBSTER ROLLS

Steps:

• In a 4- to 5-quart pan over high heat, bring about 2 quarts water to a boil. Add lobster; when boil resumes, reduce heat and simmer until meat is opaque but still moist-looking in center of thickest part (cut to test), about 10 minutes.
• Drain lobster, then immerse in ice water until cool to touch, about 5 minutes; drain again.
• Meanwhile, cut pit and peel from mango and discard; cut fruit into small chunks.
• Cut cucumber lengthwise into thin slices; stack slices and cut stack lengthwise to make 3/8-inch-wide sticks.
• With scissors, snip underside of lobster shell free from back shell and lift off.
• Pull out lobster tail; discard shell. If vein is present, pull out and discard.
• Coarsely chop meat and put into a bowl. Add mango, onion, and mint; mix gently.
• Shape 2 rolls at a time: Immerse 1 rice paper round in a large bowl of hot tap water, lift out, drain briefly, and lay on a counter.
• Let stand until paper is soft and pliable, about 30 seconds. Repeat to moisten another rice paper round and lay on counter.
• Working quickly, spoon about 1/12 of the filling down the center of each wrapper, leaving 1 inch of the wrapper bare at both ends.
• Lay 1/12 of the cucumber sticks parallel to the filling and mound 1/2 cup salad mix on top.
• Fold the 1-inch ends of each wrapper over filling, then, holding filling in place with your fingers, roll wrapper snugly around it.
• Press wrapper edges to seal; if edges are too dry to stick, moisten with a little more hot water. Set each roll, seam down, on a platter and cover airtight with plastic wrap.
• Repeat steps 4 through 6 to fill remaining rice paper wrappers (replace water in bowl as needed to keep hot).

CRAB AND MANGO SUMMER ROLLS

Steps:

• Remove meat from crab legs. Slice in thin strips 5 inches long, cover, and refrigerate.
• Cut mango flesh into strips 1/2 inch-by-2 1/2 inches. Cut lettuce leaves in half, discarding center ribs. Trim each scallion into two 5-inch lengths; slice lengthwise into very thin strips.
• Bring a pot of water to a boil. Add salt and rice vermicelli to boiling water, and cook until tender, 2 to 3 minutes. Drain, and rinse in cold water.
• Transfer rice paper to a plastic bag. Place 2 paper towels, one on top of the other, on a work surface; dampen them slightly. Lay a sheet of rice paper on top. Cover with 2 more damp paper towels. Removing 1 sheet of rice paper at a time, repeat until you have 10 layers. Let stand until pliable, 10 to 15 minutes. Meanwhile, line a baking sheet with plastic wrap.
• Across the bottom third of 1 sheet of rice paper place 2 pieces of lettuce; 4 cilantro leaves; 4 mint leaves; 1 piece of crab (if using lump crabmeat, 2 tablespoons); 2 pieces of mango, end to end; and 1/4 cup vermicelli. Cover with 4 strips of scallion, 4 cilantro leaves, and 4 mint leaves. Roll rice paper into a cylinder, stopping halfway. Fold left and right sides into the middle; finish rolling.
• Place on prepared baking sheet, cover, and refrigerate. Repeat entire process, making 10 rolls. To serve, trim ends with a sharp knife and cut the roll into 4 pieces. Serve dipping sauce on the side.

LOBSTER AND AVOCADO SUMMER ROLL WITH MANGO COULIS

Steps:

• Prepare the sauce by pureeing the mango, mirin, lime juice, and olive oil until smooth in a blender. Season to taste with salt, and refrigerate until ready to serve.
• Soak a spring roll wrapper in a bowl of warm water until just pliable, about 30 seconds. Gently shake off excess water, and place onto work surface. Place some of the sliced lobster, avocado, mizuna, mint, sea vegetables, heart of palm, and mushrooms in a strip on the bottom edge of the spring roll. Fold once towards the center, then fold in the sides and continue rolling into a cylinder. Repeat with remaining ingredients.
• To serve, slice each roll diagonally, and serve two per person accompanied by mango sauce.