Vietnamese Fried Lobster Spring Rolls

January 22, 2017

 

Fried Lobster Spring Rolls

This time of year, there's two things I just love. Lobster fishing from my kayak and fried lobster spring rolls. Lately Southern California is getting smothered with continuous rains. And since that muddies up our coastal waters, the lobster freely circulate, with some ending up in my hoop nets.

 

I always look forward to cooking up fried lobster spring rolls with my first seasonal catch of lobsters. My new recipe follows the traditional Vietnamese fried spring rolls recipe, Cha-Gios. And, I'm using a very common, and super tasty, Vietnamese dipping sauce called Nuroc Cham. Give this recipe a try, you'll love it. 

 

Love fresh spring rolls? I've got a lobster spring roll recipe that you're gonna love. 

 

Vietnamese Lobster Fried Spring Roll (12 spring rolls)

Plan on a quick trip to your local Asian market!

 

Filling (salad)

3 lobster tails coarse chopped

1 packet of round rice paper (do not use “super thin” rice paper)

4 oz 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

Grape seed oil for frying 

 

Dipping Sauce (1 cup total)

4 tablespoons fish sauce

2 tablespoons sugar

½ cup rice wine vinegar

¼ of water

1 lime juiced

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...)

 

Make The Fried Lobster Spring Rolls

1. 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. Now start shaking the colander to allow the any excess water free from the rice noodles. So, 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.

 

2. Now is the time to create the lobster salad in a large mixing bowl. Add carrots, red bell pepper, green onions, basil leaves rice noodles and lobster. Finally, mix the contents thoroughly.

 

Nuroc Cham Dipping Sauce For Fried Lobster Spring Rolls

3. Start by, creating the dipping sauce. Add the sugar, fish sauce, rice wine vinegar, water, then, the garlic, mint, lime juice and red chili into a small mixing bowl. Using a whisk or a fork, and then mixing vigorously.  Finally, now add 1/3 of the dipping sauce into the lobster salad bowl and, mix using a big spoon.

 

4. Next, prepare a clearing on your kitchen table, or your work area. Start by adding an inch or two of water to a large rectangular baking pan. Remember when creating the spring rolls, work one-by-one. So now, start immersing a single spring roll rice paper into the water for 5 seconds. Finally, shake off the excess water and place the rice paper on your work space. Do not attempt and work with more than one rice paper at a time. And, I always hang an inch of the rice paper over the edge of my table, because, this gives me a starting point to hold on to.

 

5. Now, using a large mixing spoon, place a healthy dollop of the lobster mix in the center of the wet rice paper. Next, and with a sense of urgency, distribute the mixture into a shape of a hot dog in the center of the rice paper. Start rolling process 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 springs rolls side-by-side on a platter and serve with the remaining dipping sauce. Enjoy!

 

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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶 

➤Staub Cast Iron 12" Fry Pan - Dark Blue

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➤ Frying Kirkland Grapeseed Oil 2L

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➤ Ex-Large Bamboo Cutting Board 18"x14"

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➤  Box Grater Large Stainless Steel Coarse-Fine, Zester, Slicer http://amzn.to/2Gv5Vrv
➤ Meat Cleaver Professional

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➤ Cuda 10" Fillet Knife

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➤ Porcelain Ramekin Pinch Bowls 6-ea

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➤ Morton Kosher Salt 3lbs

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➤ Adjustable Pepper Grinder, Clear

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➤ Spicy World Black Peppercorn 16-oz bag

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➤ Pyrex 1-cup & 2-cup Measuring Cups

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➤ Whisk set 12",10", 8.5"

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➤ Thai Fish Sauce 23-oz

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➤ Seasoned Rice Vinegar 12 Oz  

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➤ Measuring Cups, 4-Piece Set, Stainless Steel

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➤ Multi Length 8-piece Wooden Spoons

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➤ Pyrex 2-Quart Glass Bakeware With Lid

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➤ Stainless Steel 5-quart Colander

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PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video 
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➤ GoPro HERO4 Black  
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I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

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