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Lobster Spring Rolls

Lobster Spring Rolls

Main course | Easy | 30 minutes
4 portions
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 180
  • Lipides 7 %
    • Saturated fat  1 g
    • ++ Trans fat 0 g 5 %
  • Cholesterol 95 mg
  • Sodium  490 mg 20 %
  • Carbohydrate 22 g 7 %
    • Fibre  1 g 4 %
    • Sugars  4 g
  • Protein 14 g
    • Vitamin A 15 %
    • Vitamin C 25 %
    • Calcium 10 %
    • Iron 4 %
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Recipe details

Ingredients

Rolls

Sauce

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Directions

  1. Place vermicelli in a large bowl and cover with boiling water. Soak noodles for 5 minutes or until tender. Drain and reserve.
  2. 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.
  3. 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.
  4. In a small bowl, stir together salad dressing, yogurt, lemon zest and dill.
  5. Enjoy the spring rolls as an appetizer, served with sauce.

Tip: For perfect spring rolls, prepare all ingredients first and then make one roll at a time, without using too much filling. Wrap rolls individually when done.

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