Lobster meat rolled with grilled shitakemushrooms, stir fried greens, and asian herbs in a rice paperwrapper. Served warm drizzled with sesame, ginger and lime.
Recipe: Vietnamese SpringRolls with Maine Lobster
2 cups rice flour 2 1/2 cups water 1/2 teaspoon salt 2 teaspoons vegetable oil, for oiling tray 1/4 cup vegetable oil – divided use 1 tablespoon ginger, minced 1 tablespoon green onion, mincedSalt and ground pepper to taste 4 shiitake mushrooms, stems removed 3 tablespoons shallots, minced 1 tablespoon garlic, minced 1/2 tablespoon ginger, minced 1 pound Tatsoi or Osaka purple mustard 1/2 tablespoon fish sauce 1 teaspoon granulated sugar 1/4 teaspoon ground white pepper 2 pounds Maine lobster, cooked, sliced 8 lobster claws, halved lengthwise 3 cups bean sprouts, blanched 1/2 cup fresh mint leaves, coarsely chopped 1/2 cup fresh Asian basil leaves, coarsely chopped Fried shallots Sesame-Ginger-Lime Sauce:1 garlic clove 2 fresh Thai bird chiles and/or fresh ginger, 1-inch piece, peeledand thinly sliced 1 tablespoon fresh cilantro, finely chopped 1/4 cup soy sauce 2 tablespoons fresh lime juice with pulp 3 tablespoons water 2 tablespoons granulated sugar 1 tablespoon sesame oil
For Rice Sheets: Combine rice flour, water, and salt in a mixing bowl and beatwell with a whisk. Strain to remove any lumps (batter will bevery watery). Set aside for at least 30 minutes.
To make the rice sheet, fill the banhcuon pot with 2/3 full of water. Tighten the cloth over the hoopand place the hoop in the pot. Cover and bring to a vigorousboil.
Place filling, oil, and cookie tray nearthe stove area.
Stir the batter well before making eachrice sheet. Using a shallow ladle, spoon 2 tablespoons batterinto the center of the cloth. Using the bottom of the ladle spreadthe batter into a 6-inch inch wide circle.
Cover and steam until rice sheet is translucentand floats on top of the cloth, about 40 seconds. Working quickly,lift the rice sheet off with a flat bamboo stick or a thin rubberspatula and transfer to the oiled tray. Repeat with remainingbatter. Let rice sheets cool before filling them.
For the Filling: In a medium size bowl, combine 2 tablespoons of vegetable oil,the ginger, and the green onion. Season with salt and pepper.Add the mushrooms and gently toss to coat.
Preheat a grill. Grill the mushrooms untiltender. When cool enough to handle, slice 1/4-inch thick. Adjustseasonings. Keep warm.
Heat the remaining oil in a frying panover moderate heat. Add shallots and stir 20 seconds. Add thegarlic and ginger, saut 10 seconds.
Mix in the Tatsoi or purple mustard, fishsauce, sugar, and white pepper. When the greens wilt, adjustseasonings with salt and pepper transfer to a bowl to keep warm.
Heat the lobster over low heat in a sautpan.
To make the rolls, fold up the side ofthe rice sheet closest to you. Neatly place 1 1/2 teaspoons ofwilted greens, 2 strips of mushrooms, and 1 slice of lobsterfilling on the folded area.
Fold the sides over and roll into a cylinder.The rolls should be about 2 1/2-inches long and 2/3-inch wide.Can be made in advance up to this point. You can store in therefrigerator up to 2 days. Before serving, reheat in the microwaveor steamer.
To serve, divide the rice rolls amongfour plates. Top each plate with 1/4 of the bean sprouts, mint,basil, and shallots. Drizzle with a generous amount of Sesame-Ginger-LimeSauce.
For Sesame-Ginger-Lime Sauce: Place thegarlic, chiles, and ginger in a mortar and pound into a paste.
Transfer paste into a glass jar with atight-fitting lid and add the remaining ingredients. Mix welluntil sugar is dissolved.
To serve, pour into small ramekins. Saucemay be stored in the refrigerator up to 2 weeks.
Makes about 20 to 24 spring rolls.
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