Lobster summer rolls
Ingredients
For the dipping sauce
2 heaped tsp wasabi
50g crème fraîche
light soy sauce
For the rolls
12 rice wrappers
1 soft lettuce, separated into leaves
½ cucumber, peeled and cut into matchsticks
1 bunch spring onions, cut into matchsticks
1 large carrot, peeled and cut into matchsticks
1 ripe, firm avocado, peeled, halved and cut into strips
a few mint leaves
½ punnet mustard cress, snipped
1kg lobster, cooked, with meat removed and prepared
juice of 1 lime
Summer rolls are a raw, fresh and, in my opinion, much nicer version of the spring roll
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Method
by Allegra McEvedy, from Colour Cookbook (Kyle Cathie, £19.99)
1 Mix the wasabi powder with 1 tsp water. Stir in the crème fraîche and put in the fridge.
2 For the rolls, soak the rice wrappers in warm water one at a time, for no longer than 1 minute. On a board in a north-south direction, put a lettuce leaf on top of a wrapper, followed by a piece of cucumber, spring onion, carrot, avocado, a mint leaf, mustard cress, a three-inch piece of lobster and a drizzle of lime juice.
3 Fold the top and bottom of the wrapper up onto your veggie pile. Then fold the long right-hand side over and roll the whole lot up snugly to the left.
4 Choose six dishes for the sauce. Make a high pile of wasabi cream in the centre of each and flood with a lake of soy. Serve with the rolls.
Comments
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