Lobster Spring Rolls Recipe

Name: Lobster Spring Rolls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 portions
Ingredients: 15 mL (1 tbsp.) finely chopped fresh dill; 45 mL (3 tbsp.) plain yogurt; 1 lemon, zest only; 60 mL (1/4 cup) salad dressing; 3 cooked lobsters, cut into large chunks; 40 chive blades; 4 Boston lettuce leaves; 125 mL (1/2 cup) seeded cantaloupe; 125 mL (1/2 cup) seeded English cucumber; 4 large rice wrappers; 50 g (about 1/4 package) rice vermicelli noodles

Ingredients

15 mL (1 tbsp.) finely chopped fresh dill
45 mL (3 tbsp.) plain yogurt
1 lemon, zest only
60 mL (1/4 cup) salad dressing
3 cooked lobsters, cut into large chunks
40 chive blades
4 Boston lettuce leaves
125 mL (1/2 cup) seeded cantaloupe
125 mL (1/2 cup) seeded English cucumber
4 large rice wrappers
50 g (about 1/4 package) rice vermicelli noodles

	PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 4 portions

Instructions

Place vermicelli in a large bowl and cover with boiling water.
Soak noodles for 5 minutes or until tender.
Drain and reserve.
Dip a rice wrapper in cold water until soft; place on a flat work surface.
Lay a lettuce leaf on half of rice wrapper.
Top with one quarter each of vermicelli, cantaloupe, cucumber, chives and lobster meat.
Fold rice wrapper over once to cover all ingredients and fold in sides to close ends.
Continue to roll up wrapper to make a cylinder.
Repeat process with three remaining rice rounds.
Wrap spring rolls individually in plastic wrap and refrigerate.
In a small bowl, stir together salad dressing, yogurt, lemon zest and dill.
Enjoy the spring rolls as an appetizer, served with sauce.