Recipe
Ingredients
1 POUND COOKED, DICED
1 SEEDED AND THINLY SLICED
¼ HEAD, VERY THINLY SLICED
1/2, CUT INTO MATCHSTICKS
2, THINLY SLICED
12
24 LARGE
SLICED, FOR SERVING
1 TEASPOON GRATED
¼ CUP
2-3 TABLESPOONS
1 TABLESPOON
½ JUICE
Directions
Step 1:
Whisk together the sauce ingredients in a small bowl and refrigerate until ready to use.
Step 2:
Prep all veggies. Fill a large bowl with warm water.
Step 3:
Working one at a time, dip a rice paper wrap in warm water until it becomes pliable, about 10 seconds.
Step 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.
Step 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.
Step 6:
Serve with sauce and lime wedges on the side.
Maine lobster
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