Rice Paper Lobster Rolls

By carabara14

By The Canadian Living Test Kitchen

Ingredients

• Dipping sauce:
• 1 live lobsterlive lobsters, (1 lb/500 g)
• 12 large mint leafmint leaves
• 1/2 cup thinly sliced sweet red pepper
• 1/2 cup thinly sliced seeded halved cucumber
• 1/4 cup thinly sliced peeled firm mango
• 1 tbsp finely chopped roasted peanuts
• 2 tsp lime juice
• 1 tsp fish sauce
• 1 tsp vegetabIe oil
• 1/2 tsp finely minced hot red pepper or jalapeño pepper
• 12 9-inch (23 cm) rice paper wrapperrice paper wrappers
• 3/4 cup chopped romaine lettuce, (4 leaves)
• 1/4 cup sweet Thai chili sauce
• 2 tbsp rice vinegar
• 2 tbsp water
• 1 tsp fish sauce

Details

Servings 24
Adapted from canadianliving.com

Preparation

Step 1

Dipping Sauce: In small bowl, stir together chili sauce, vinegar, water and fish sauce; set aside.

Fill large deep pot with enough salted water (1 tbsp/15 mL salt per 4 cups/1 L water) to cover lobster; bring to rolling boil. Grasp back of lobster and plunge headfirst into water; cook until bright red and small leg comes away easily when twisted and pulled, about 10 minutes. Let cool. Remove meat; cut into small pieces.

In bowl, combine lobster, mint, red pepper, cucumber, mango, peanuts, lime juice, fish sauce, oil and jalapeño pepper.

Fill shallow pan with lukewarm water; soak rice paper wrappers, 1 at a time, until pliable, 30 to 60 seconds. Transfer to tea towel; pat dry.

Place 4 tsp (20 mL) lobster mixture and 1 tbsp (15 mL) lettuce at bottom of each wrapper. Folding sides over filling, tightly roll up. (Make-ahead: Place on plastic wrap–lined plate and cover with damp towel; overwrap with plastic wrap and refrigerate for up to 4 hours.) Cut in half. Serve with sauce.

Source : Canadian Living Magazine: January 2010