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Lobster and Mango Summer Rolls


Segments of 1 lime
1 tablespoon fish sauce (3 Crab Brand)
1 teaspoon brown sugar
1/2 pound pea sprouts
16 Thai basil leaves
1 package rice papers, 6 to 8-inch diameter
2 steamed lobster tails, chilled and sliced
1 large, ripe mango, sliced in long strips

In a large bowl, mix the lime, fish sauce and sugar well. Break up the lime segments. Toss with sprouts and basil. Check for seasoning. Lay out 1 rice paper wrapper and place a small mound of salad at the bottom. Top with lobster and mango. Roll bottom towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. Individually wrap each roll with plastic wrap. Will hold for 2 hours in the refrigerator. Slice on the bias and serve on top of extra salad.

Yield: 8 servings




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.