Lobster, Mango, Avocado & Cashew Spring Rolls. Served with a soy-sriracha dipping sauce these spring rolls are perfect for summer!
*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.