This is a print preview of "Lobster Daikon Spring Rolls And Coconut Lime Dressing (Dj/Br)" recipe.

Lobster Daikon Spring Rolls And Coconut Lime Dressing (Dj/Br) Recipe
by Global Cookbook

Lobster Daikon Spring Rolls And Coconut Lime Dressing (Dj/Br)
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  Servings: 4


  • 4 piece rice paper, placed between 6 hot damp terry towels
  • 1 x Lobster 1# cull, blanched, cleaned, cut into strips
  • 1/4 pkt Daikon radish sprouts, bottom cut off
  • 1/2 x Red pepper, long julienne
  • 1/2 x Yellow pepper, long julienne
  • 1/2 x Cucumber, long julienne
  • 1/4 x Carrot, long julienne
  • 2 ounce Napa cabbage, chiffonade
  • 8 x Basil leaves
  • 8 x Mint leaves
  • 12 x Cilantro leaves
  • 2 ounce Canola oil
  • 1/2 ounce Garlic, minced
  • 1 ounce Shallot, minced
  • 1 ounce Lemon grass, minced
  • 1 ounce Ginger, minced
  • 4 ounce Sushi vinegar
  • 1 ounce Mirin
  • 8 ounce Coconut lowfat milk Fish sauce, to taste
  • 1 tsp Sambal, garlic-chili condiment
  • 1/8 bn Cilantro, minced fine
  • 2 x Limes, juiced


  1. For the lobster daikon radish sprout spring rolls:
  2. Place 1 piece of rice paper on the table. Then place all remaining ingredients in the center of the rice paper.
  3. Mix in the ends of the rice paper and roll up.
  4. Cut in half on the bias and serve with creamy coconut lime dressing.
  5. For the creamy coconut lime dressing:In a warm, small sauce pot, add in canola, garlic, shallots, lemon grass and ginger. Saute/fry till shallots are translucent/soft but have no color.
  6. Deglaze with sushi vinegar and mirin and reduce by half. Add in coconut lowfat milk and reduce by half till thick.
  7. Remove from heat and let cold to room temperature and strain through a chinois. Finish by seasoning with fish sauce, sambal, cilantro, and lime juice. Serve with lobster spring rolls.
  8. Yield: 4 servings