Preparation time: 15 minutes
Cooking time: Under 30 minutes
Maine is famous for its lobster rolls, so I wanted to do a variation on that theme. Since I first put the spring rolls on the menu seven years ago, they've been the most popular appetizer-representing 30 percent of all sales. The fried rolls are filled with a julienne of carrots, daikon, and snow peas that have been stir-fried and steamed with sesame seed oil, ginger, garlic, soy sauce, oyster sauce, and diced lobster meat. They're served with a dipping sauce of soy sauce cooked with fresh chilies, sugar, and garlic, then garnished with a drizzle of cilantro oil, diced peppers, and some stir-fried vegetables. I've noticed that visitors from out of state will order lobster for every course. If I could think of a dessert with lobster, it would probably sell.
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- Stir-fry all the vegetables together in the sesame oil for a minute. Add the soy sauce, ginger and oyster sauce to the hot pan and vegetables. Cool the vegetable stir-fry.
- In a mixing bowl combine the lobster and half the stir-fried vegetables, squeeze out all the excess liquid. Divide the dried mixture into four even rolls. Wrap each one tightly in an egg roll sheet egg washing the sides before rolling and sticking down the end.
- The Spring Rolls are ready to be deep fried at 350°F for approximately five minutes.
- Serve them on hot plates with the remainder of the stir-fry vegetables, cilantro oil and sweet spicy sauce.
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