Lobster Spring Rolls & Tequila Dips
Ingredients:
- 2 Tbsp Passoa Passion Fruit Liqueur
- 2 Tbsp Tequila
- Lobster Spring Roll Ingredients
- 8 oz Cooked lobster meat
- 1 Red bell pepper, seeded and thinly sliced
- 1 Mango, peeled and thinly sliced
- ½ English cucumber, julienned
- ¼ Purple cabbage, thinly sliced
- 18 Fresh mint leaves
- 8 Rice paper wraps
- 2 Limes, cut in wedges for serving
- Mango & Passion Fruit Salsa Ingredients
- 2 Tbsp Passoã Passion Fruit Liqueur
- 1 Tbsp Tequila
- 1 Ripe mango
- 1 Red bell pepper, finely chopped
- 1 Habenero chili, seeds removed and finely chopped
- 1 Tbsp Chives, finely chopped
- 1 Tbsp Champagne vinegar
- 1 Lime, juiced
- Tequila Lime Sauce Ingredients
- 2 Tbsp Tequila
- 1 cup Greek yogurt
- 1 Lime, zested and juiced
- 2 tsp Honey
- 2 Tbsp Chives, chopped
- To taste Salt
Directions:
Lobster Spring Roll Directions
Fill a large bowl with cold water. Working one at a time, dip a piece of rice paper in water
for 10 seconds, or until pliable. Lay the wrapper on a cutting board and arrange the
toppings in the center of the bottom third of the wrap, beginning with lobster and topping
with the remaining garnishes. Gently bring the bottom of the wrap over the ingredients,
completing one full roll before tucking in the sides. Keeping the roll tight, fold in the right
and left sides, and roll up to finish the spring roll. Repeat with the remaining ingredients.
Serve rolls whole or cut in half with mango & passion fruit salsa and tequila lime sauce.
Mango & Passion Fruit Salsa Directions
In a small bowl, combine all the ingredients. Refrigerate for 30 minutes to infuse before
serving.
Tequila Lime Sauce Directions
In a small bowl, combine all of the ingredients. Refrigerate for 30 minutes to infuse before
serving.
