Rice flour 2 cups
Water 2 ½ cups
Salt ½ tsp.
Vegetable oil for oiling tray 2 tsp.
Spring roll filling
Vegetable oil ¼ cup
Soy Sauce 1 Tbsp.
Ginger, minced 1 Tbsp.
Green onion, minced 1 Tbsp.
Shiitake mushrooms, stems removed 4 ea.
Shallots, minced 3 Tbsp.
Garlic, minced 1 Tbsp.
Ginger, minced ½ Tbsp.
Tatsoi or Osaka purple mustard 8 oz.
Fish sauce ½ Tbsp.
Ground white pepper ¼ tsp.
Maine Lobster, cooked, sliced 2 lbs.
Bean sprouts, blanched 3 cups
Mint leaves, small ½ cup
Asian basil leaves, small ½ cup
Maine Lobster roe, cooked 1 Tbsp.
Fried shallots 2 Tbsp.
Soy sesame ginger lime sauce
Garlic clove, small 1 ea.
Fresh Thai Bird chilies 2 ea.
Fresh ginger, minced 1 tsp.
Fresh cilantro, finely chopped 1 Tbsp.
Soy sauce 1/4 cup
Fresh lime juice with pulp 2 Tbsp.
Water 3 Tbsp.
Sugar 2 Tbsp.
Sesame oil 1 tsp.
Combine rice flour, water, and salt in a mixing bowl and beat well with a whisk. Strain to remove any lumps. (Batter will be very watery.) Set aside for at least 30 minutes.
To make the rice sheet, fill the banh cuon pot with 2/3 full of water. Tighten the cloth over the hoop and place the hoop in the pot. Cover and bring to a vigorous boil. Place filling, oil and cookie tray near the stove area.
Stir the batter well before making each rice sheet. Using a shallow ladle, spoon 2 tablespoons batter into the center of the cloth. Using the bottom of the ladle, spread the batter into a 6-inch inch wide circle. Cover and steam until rice sheet is translucent and floats on top of the cloth, about 40 seconds. Working quickly, lift the rice sheet off with a flat bamboo stick or a thin rubber spatula and transfer to the oiled tray. Repeat with remaining batter. Let rice sheets cool before filling them.
In a medium size bowl, combine 2 tablespoons of vegetable oil, the soy sauce, ginger and green onion. Season with salt and pepper. Add the mushrooms and gently toss to coat. Preheat a grill. Grill the mushrooms until tender. When cool enough to handle, slice ¼-inch thick. Adjust seasonings. Keep warm.
Heat the remaining oil in a frying pan over moderate heat. Add shallots and stir 20 seconds. Add the garlic and ginger, sauté 10 seconds. Add the tatsoi or purple mustard, fish sauce, and white pepper and mix. When the greens wilt, adjust seasonings with salt and pepper transfer to a bowl to keep warm. Heat the lobster over low heat in a sauté pan. Season with salt and pepper.
To make the rolls, neatly place 2 sliced of lobster, 1 “ from edge of rice paper. Place 1½ teaspoons of wilted greens and 2 strips of mushrooms on top. Fold the sides over and roll into a cylinder. The rolls should be about 2 ½-inches long and 2/3-inch wide. (Banh cuon can be made in advance up to this point. You can store in the refrigerator up to 2 days. Before serving, reheat in the microwave or steamer.)
To serve, divide the rice rolls among four plates. Top each plate with ¼ of the bean sprouts, mint and basil, and shallots. Drizzle with a generous amount of sesame ginger lime sauce.
Soy Sesame, Ginger, Lime Sauce
Place the garlic, chilies, and ginger in a mortar and pound into a paste. Add the remaining ingredients. Mix well until sugar is dissolved.
To serve, pour into small ramekins.
Sauce may be stored in the refrigerator up to 2 weeks.