2(5- 6 oz.)Lobster Tails- cooked* and cut into 4ths, lengthwise
Asian Dipping Sauce:
1tspSweet Chili Sauce
Sesame Seeds- optional
Chives- chopped, optional
Prepare the Asian Dipping Sauce: Combine all ingredients (aside from sesame seeds and chives) in a small mixing bowl. Whisk well to mix together. Taste and adjust for spice (Sriracha) and seasoning. Place in the refrigerator and allow the flavors to develop until ready to serve.
Mise-en-place: Prepare all the ingredients for the spring rolls and line them up on a clean work surface.
Line a sheet pan or platter with parchment paper.
Fill a large, shallow bowl with warm (bath water temperature) water.
To Fill Spring Rolls: Dip a spring roll wrapper, quickly, into the water. Since the paper is delicate, it only needs a quick, 5-10 second dip. The paper should still be slightly firm. The rice paper will continue to soak up the water on its surface as you assemble your ingredients, making it more pliable.
Place the dampened spring roll wrapper onto a clean, large cutting board.
Starting at 1/3 of the rice paper CLOSEST to you, lay down your ingredients, beginning with the spring mix. Layer on the all remaining ingredients aside from the lobster meat.
To Roll Spring Rolls: Start with the edge of the rice paper closest to you. Gently pull the edge of the wrapper up off your work surface and up/over the filling. Use your fingers to hold the ingredients in place, tucking them into the rice paper.
Once you have the spring roll wrapper all the way over the filling, gently roll just so the edge of the wrapper is touching the inside of the wrapper (one rotation/roll).
Add the lobster meat to the inside of the wrapper, tucking it up against the fold.
Next, fold in both sides of the wrapper to enclose the filling. Continue to roll the rice paper forward, keeping the ingredients tight inside of the wrapper, until your spring roll is completely wrapped.
Place the filled spring rolls onto the parchment lined pan/platter, making sure they are spaced apart and not touching (this will prevent them from sticking together and tearing). Cover with plastic wrap as you finish with the rest of the spring rolls.
Serve with Asian dipping sauce.
*To Cook Rice Noodles: Add noodles to boiling water. Boil for 1 ½ -2 minutes. Drain and rinse immediately with cold water. *To Cook Lobster Tail: Preheat oven to 350 degrees. Use kitchen shears to cut down the center of the back (shell) of the lobster, leaving tail fan intact. Use your fingers to loosen the lobster meat from the shell. Using fingers, gently pull/lift the lobster meat up and through the slit of the shell to expose the meat, but leaving it intact. Lay the meat down on top of the shell to “piggy-back” the lobster. Brush with a little melted butter and season the lobster liberally with salt and pepper. Cook lobster tail until internal temperature is 145 degrees F, about 12-15 minutes depending on size. (I used a long metal skewer inserted all the way through the lobster tail to keep it from curling as it cooked) *The spring rolls are best eaten fresh, immediately after being rolled. However, I have stored them, individually wrapped in plastic, in the fridge for up to 2 days. *The Asian Dipping Sauce can be made in advance and will keep, covered in the refrigerator, for up to 5 days.