Description
Crispy Lobster Spring Rolls are a gourmet appetizer featuring succulent lobster meat combined with sautéed vegetables and herbs, wrapped in a crunchy golden shell and perfect for special occasions.
Ingredients
Units
Scale
- 1 cup cooked lobster meat, chopped
- 10–12 spring roll wrappers
- 1 cup shredded cabbage
- 1/2 cup carrots, julienned
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry for sealing)
- Oil for deep frying
- Optional: chili mayo or sweet chili sauce for dipping
Instructions
- In a skillet over medium heat, heat sesame oil. Sauté garlic, ginger, cabbage, and carrots for 2–3 minutes until slightly softened.
- Add chopped lobster and soy sauce. Stir and cook for 2 minutes more. Remove from heat and let cool.
- Lay a spring roll wrapper on a flat surface. Place a spoonful of filling near the edge, fold the wrapper over the filling, tuck in the sides, and roll tightly. Seal the edge with cornstarch slurry.
- Heat oil in a deep pan to 350°F (175°C). Fry spring rolls in batches for 3–4 minutes, until golden brown and crispy.
- Drain on paper towels. Serve hot with chili mayo or sweet chili dipping sauce.
Notes
- Add shrimp or crab for a seafood medley.
- Make them spicier with fresh chilies or sriracha in the filling.
- Brush with oil and bake at 400°F for 15–20 minutes for a healthier version.
- Make vegetarian by replacing lobster with tofu or mushrooms.
- Reheat in oven or air fryer to maintain crispness—avoid microwave.
Nutrition
- Serving Size: 1 spring roll
- Calories: 160
- Sugar: 1g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg