Maine Lobster Summer Rolls

Share This:

By: Erin Lynch, sponsored by the Maine Lobster Marketing Collaborative

Makes 12 rolls 

Ingredients

  • 1 pound cooked Maine Lobster meat, diced
  • 1 red pepper, seeded and thinly sliced
  • ¼ head purple cabbage, very thinly sliced
  • 1/2 cucumber, cut into matchsticks
  • 2 avocados, thinly sliced
  • 12 rice paper wrappers
  • 24 large basil leaves
  • Cilantro sprigs
  • Sliced limes, for serving

Sauce Ingredients:

  • ¼ cup tahini (or peanut butter)
  • 2-3 tablespoons water
  • 1 tablespoon low sodium soy sauce
  • Juice of ½ lime
  • 1 teaspoon grated ginger

Directions

Whisk together the sauce ingredients in a small bowl and refrigerate until ready to use.

Prep all veggies. Fill a large bowl with warm water.

Working one at a time, dip a rice paper wrap in warm water until it becomes pliable, about 10 seconds.

Lay 2 basil leaves along the bottom third of the softened rice paper round, then top with the remaining toppings, leaving about an inch from each side.

To roll up, fold sides of rice paper round toward the center. Then, starting at the bottom, roll up. Set aside and repeat until all fillings have been used.

Serve with sauce and lime wedges on the side.

  1. Whisk together the sauce ingredients in a small bowl and refrigerate until ready to use.
  2. Prep all veggies. Fill a large bowl with warm water.
  3. Working one at a time, dip a rice paper wrap in warm water until it becomes pliable, about 10 seconds.
  4. Lay 2 basil leaves along the bottom third of the softened rice paper round, then top with the remaining toppings, leaving about an inch from each side.
  5. To roll up, fold sides of rice paper round toward the center. Then, starting at the bottom, roll up. Set aside and repeat until all fillings have been used.
  6. Serve with sauce and lime wedges on the side.