Yanni of Fisherman’s Belly says, “Here’s a recipe for the smart SoCal fishermen who are nabbing monster lobsters right after it rains! Fried Lobster Spring Rolls recipe will put you straight into a Vietnamese village enjoying crunchy spring rolls right out of the frying pan, stuffed with lobster. All you need is a few simple Asian ingredients and fresh lobster.” Enjoy!
Vietnamese Fried Lobster Spring Rolls
I love spring rolls especially if they’re fried. Traditional Vietnamese fried spring rolls, Cha-Gios, are filled with ground pork and intensely flavorful herbs and vegetables. I’m using lobster instead of pork. Then I’m creating a very common Vietnamese dipping sauce called Nuroc Cham. I call this dish the Vietnamese Lobster Fried Roll with Dipping Sauce.
- 3 Lobster tails coarse chopped
- 1 Packet of round rice paper (do not use “super thin” rice paper)
- 4 ounces of rice noodles
- 3 Carrots, grated
- 1 Red bell pepper, julienned
- 1 Bundle of green onions, chopped (save a stalk for the dipping sauce)
- 1 Bundle Thai basil, strip leaves off by hand
Dipping Sauce (1 cup total)
- 4 Tbsp. fish sauce
- 2 Tbsp. sugar
- ½ cup rice wine vinegar
- ¼ cup of water
- 1 Lime juiced
- Clove of garlic, coarse chop
- 1 Green onion stalk, chopped
- ½ Bundle fresh mint, chopped
- 1 Sweet red chili pepper, fine sliced rounds (hot chili’s are always an option…)
- Boil around 6 cups of water. Place the rice noodle into an empty pot and pour enough boiling water to cover the noodles. Let the noodles soak for 2-3 minutes. Pour out the water through a colander. Shake the colander to allow the any excess water free from the rice noodles. After the noodles have cooled, take a pair of scissors and cut the noodles in half. Use your hand to grab a cluster of noodles, then snip away.
- Create the lobster salad in a large mixing bowl. Add carrots, red bell pepper, green onions, basil leaves rice noodles and lobster. Using both hands, mix the contents thoroughly.
- Create the dipping sauce by adding the sugar, fish sauce, rice wine vinegar, water, garlic, mint, limejuice and red chili into a small mixing bowl. Use a whisk or a fork to mix vigorously. Now add 1/3 of the dipping sauce into the lobster salad bowl. Mix using a big spoon.
- Prepare your work area by adding water to a large rectangular baking pan, halfway up. Create the spring rolls, one-by-one. Start by immersing a single spring roll rice paper into the water for 5 seconds. Shake off the excess water and place the rice paper on your workspace.
- I always hang an inch of the rice paper over the edge of my table. This gives me a starting point to hold on to.
- Using a large mixing spoon, place a healthy dollop of the lobster mix in the center of the wet rice paper. With your hands, distribute the mixture into a shape of a hot dog in the center of the rice paper. Start rolling by grabbing the dangling edge of the rice paper, then placing it over the hot dog shaped filling. Fold over both left and right sides towards the center. Then continue to roll up from the bottom. When finished, the spring roll should look like a large hot dog.
- Place the rolls in a skillet of your favorite hot cooking oil and cook until golden brown on both sides.
- Place the spring rolls side-by-side on a platter and serve with the remaining dipping sauce. Enjoy!