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Fresh Mango-Lobster Spring Rolls

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Recipe photo courtesy of Lisa Hubbard

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.

Source: Body+Soul, April/May 2005
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Cook's Notes

Use fresh lobster if it's available, but canned lobster may be used instead. You can also replace the lobster with fresh or canned crabmeat.

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