Lobster Spring Rolls with Watermelon Sesame Sweet Sour Sauce
Courtesy of National Watermelon Promotion Board 8 Servings • 30 Min. Prep Time • 20 Min. Cook Time| Ingredients |
|---|
| 1/2 lb. cooked lobster meat, cut into small pieces |
| 1 c. finely shredded cabbage |
| 1 bunch scallions, trimmed and chopped |
| 1/3 c. Hoisin sauce (in the Asian foods section) |
| 8 egg roll wrappers |
| 1/3 c. water for sealing spring rolls |
| 1 c. toasted sesame seeds |
| 1 serving oil for deep-frying (consult bottle for serving amount) |
|
|
| Watermelon Sweet Sour Sauce |
| 1 c. watermelon puree |
| 1 Tbsp. sesame oil |
| 2 Tbsp. seasoned rice bran vinegar |
| 1 Tbsp. soy sauce |
| 1 Tbsp. fresh minced ginger |
Directions:
1. Toss together the lobster meat, cabbage, scallions and Hoisin sauce. Divide into long mounds across the diagonal of the wrappers leaving enough space at each end of wrap to fold over the filling to enclose tightly when rolled up.
2. Wet the edges of the wrapper and fold the short ends over the filling. Roll the wrapper from the bottom to enclose the filling completely and tightly. The water will act like glue to seal the edges. Deep fry the Spring Rolls in 360° oil such as rice bran oil, peanut oil or canola oil.
3. As you remove them from the oil, drain quickly on paper towel and then dust with the sesame seeds.
4. Mix Watermelon Sesame Sweet Sour Sauce ingredients together and serve as a dipping sauce for the Spring Rolls.
* Recipe Courtesy of The National Watermelon Promotion Board
