Lobster Egg Rolls With Two Sauces |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 410 |
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these will have your guest running back for more and they will rave about your suaces.....enjoy Ingredients:
1 teaspoon garlic |
1 teaspoon ginger |
1 teaspoon green onion |
1/2 ounce bamboo shoots |
1/2 ounce shredded celery |
2 ounces shredded cabbage |
1 ounce chopped water chestnuts |
1 ounce shredded carrots |
1/2 ounce cloud ears (black fungus) soaked soft & shredded |
1 teaspoon light soy sauce |
1 teaspoon pepper |
1/2 ounce sugar |
1 tablespoon water |
2 ounces lobster, cooked medium rare |
4 egg roll skins |
Directions:
1. Heat oil - add garlic, ginger and onion and stir fry for two minutes. Add bamboo shoots, celery, cabbage, water chestnuts, carrots, mushrooms and stir fry for three minutes. Add soy sauce, pepper, sugar and water - cook until it thickens. Drain mixture in colander and allow to cool. Add chopped lobster to mix. Place mixture in the center of the egg roll skin and fold skin over filling. Fold over the short ends and wet the exposed area with water to roll and seal.
2. Heat oil to 375*F and fry until golden brown. Slice on the diagonal at various heights for presentation and serve with dipping sauces.
3. Nuocman Dipping Sauce:
4. 1 squeezed lime
5. 1 orange
6. 1/2 ounce fish sauce
7. 1/2 ounce champagne vinegar
8. 1/2 ounce shredded carrots
9. 1/4 ounce diced chives
10. Spicy Sweet and Sour Sauce
11. 1 ounce white vinegar
12. 1 ounce white wine
13. To taste sugar
14. 1/8 ounce serrano peppers
15. 1/8 ounce red & yellow chili peppers
16. 1 cilantro leaf
17. 1 mint leaf
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