Fresh Mango-Lobster Spring Rolls

Name: Fresh Mango-Lobster Spring Rolls
Yield: Makes 8 rolls
Ingredients: 2 tablespoons fish sauce; 1 tablespoon rice wine or dry sherry; 3 1/2 teaspoons minced fresh ginger, divided; 1 tablespoon chopped cilantro leaves; 1/2 pound cooked lobster meat, broken into chunks; 2 tablespoons canola oil; 1 tablespoon loose green tea, such as gunpowder; 2 small mangoes, peeled, seeded, and diced; 12 eight-inch-round dried rice-paper wrappers; Sweet-and-Sour Chili Sauce , for serving

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

Makes 8 rolls

Yield

Ingredients

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.