Lobster Spring Rolls

 Ingredients:

Dipping sauce:

3 tbsp. sugar
3 tbsp. rice vinegar
1 tbsp. Thai-style fish sauce
Pinch of crushed red pepper flakes

Spring rolls:

2 oz (56.7 gr) dry rice stick noodles
1 carrot, finely shredded (about ½ cup)
2/3 cup beansprouts, rinsed & drained
2 tbsp. coarsely chopped cilantro
2 tbsp. coarlsey chopped mint
2 tbsp. finely chopped scallions
12 six inch diameter rice-paper wrappers
2 oz (56.7 gr) Comeau’s cooked lobster meat (claw & knuckles)

 Directions:

In a small bowl, whisk together sugar, vinegar, fish sauce and pepper flakes. Cover and chill until ready to serve. Meanwhile, in a large bowl, cover noodles with boiling water: let stand 10 minutes, or until tender. Drain and rinse under cold running water. Cut noodles into 2-inch pieces. In a large bowl, toss together noodles, carrots, sprouts, cilantro, mint, scallions and lobster meat. Place a kitchen towel on the counter. Soak one rice wrapper in a bowl of hot water, let stand until soft, and place on towel. Place about ¼ cup noodle mixture in center of wrapper. Fold sides over and roll tightly. Repeat with remaining wrappers and noodle mixture. If not serving immediately, cover with a damp towel to prevent drying out. Serve with dipping sauce.
6 two rolls serving