Go Back
+ servings

Rice Paper Rolls with Lobster, Avocado and Herbs

No ratings yet
Print Pin
Protein: Fish / Seafood, lobster
Cut: Cold Cracked Lobster
Diet: Dairy Free, Gluten Free
Course: Main Course
Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 4

Ingredients

  • Salt
  • 2 packages ButcherBox Cold Cracked Lobster Meat defrosted and pat dry
  • 2 tbsp rice vinegar
  • 2 tbsp fresh lime juice
  • 2 tablespoons sugar
  • 1 tbsp chili oil
  • 1 tbsp sesame oil
  • 1 tbsp finely chopped shallot
  • 1 tsp fish sauce
  • ½ teaspoon ground coriander
  • 12 8¼-inch-round rice paper sheets
  • 1 small head lettuce leaves torn into 2-inch pieces
  • ½ cup fresh mint leaves or basil leaves or a combination
  • 1 cup cooked rice vermicelli
  • 1 cup julienned carrots
  • 1 cup julienned Persian cucumbers
  • 1 large ripe avocado halved and pitted

Instructions

  • Bring a small pot of water to a boil. Reduce the heat to a simmer, season generously with salt, add the lobster and poach the lobster until opaque and cooked through, 5 to 7 minutes. Drain, then rinse the lobster under cold water, pat dry, and transfer to a plate. Once chilled, cut into ½- to 1-inch pieces.
  • In a medium bowl, whisk together the vinegar, lime juice, sugar, chili oil, sesame oil, shallot, fish sauce and coriander.
  • Build the rolls one at a time. Fill a medium bowl with room temperature water. Dip and roll a rice paper sheet in the water, then lift it out, allowing any excess water drip to off. Place the sheet on a plate.
  • Across the bottom third of the rice paper sheet, toward you, place a couple tablespoons of lettuce and herbs, followed by a small amount of vermicelli, carrot and cucumber. Fold the lip of rice paper closest to you over the filling, then tightly fold in the sides over that flap. Place a slice of avocado in the lip, followed by 3 to 4 pieces of lobster. Roll the package of filling away from you tightly, encasing the filling and creating a roll. Cover the completed roll with a damp kitchen towel so it doesn't dry out.
  • Repeat with the remaining rice papers and filling. Serve the rolls with the dipping sauce.

Notes

  • If Thai basil is available, use that (if not, regular basil is fine).
  • You'll find rice vermicelli in the Asian section of your supermarket. Before making the rolls, cook the vermicelli and chill it according to the package label instructions.
Share on Pinterest!Pin at @Butcher_Box!