Spring Rolls

A little fresh lobster meat will go a long way when mixed with blanched bean-sprouts, sliced and disgorged cucumber, crushed toasted peanuts, sliced dried mushrooms, chopped mint, basil and coriander, and wrapped in Vietnamese spring roll wrappers, banh trang, which are available from oriental supermarkets. The wrappers need to be dipped in cold water and left to soften for a couple of minutes. Eat the rolls on the day you make them, preferably within a few hours. Salad spring rolls of this kind make a lovely, light lunch. Small versions can be made for starters.

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