Thai-Summer Rolls

Name: Thai-Summer Rolls
Cuisine: Thai
Ingredients: 8 sheets Rice Paper; 4 Lobsters 1½ lb, cooked, claws|tails, sliced; 4 Lobsters 1½ lb, cooked, claws|tails, sliced; 4 Lobsters 1½ lb, cooked, claws|tails, sliced; 1 Avocado, sliced; 2 Green lettuce leaves, halved; 8 Snap peas, sliced on the bias; 4 oz Glass noodles, cooked; ½ English Cucumber, skin-on, matchsticks; ½ English Cucumber, skin-on, matchsticks; 16 Thai Basil leaves; 16 Cilantro leaves; 4 oz Jicama; 1 Shimeji mushrooms - small size pack; 1 Scallion, sliced on the oblique; 4 Mint leaves; 1¾ tbsp Tamarind paste; 4 oz Water; ½ tbsp Palm sugar; 1 Hot Thai Chili, small dice, 5 slices each; ½ Garlic, shaved, or to taste; 3 each Shallot, small dice; ⅓ cup Fish sauce; ¾ tsp Kosher salt; 1¾ tbsp Peanuts, toasted, halved

Preparation info

Serves
4

Difficulty
Easy

Appears in

Viva La Lobster

By Grant MacPherson

Published 2025

About

Ingredients

8 sheets Rice Paper
4 Lobsters 1½ lb, cooked, claws

Americas
Asia
Thailand
Canada
Fish course
Gluten-free
Pescatarian
Summer

Method

Prepare Tamarind Dipping Sauce - Simmer the tamarind paste & water for 20 minutes in a saucepan over low heat. Strain & press out the liquid, removing the seeds. Combine the strained liquid with the remaining ingredients - allow to macerate for at least 24 hours.

Into a 3-inch-deep pan filled with room-temperature water, place a dry rice paper sheet for 5 to 10 seconds. Remove,