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Ingredients
Rolls
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15 mL (1 tbsp.) finely chopped fresh dill
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45 mL (3 tbsp.) plain yogurt
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1 lemon, zest only
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60 mL (1/4 cup) salad dressing
Sauce
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3 cooked lobsters, cut into large chunks
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40 chive blades
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4 Boston lettuce leaves
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125 mL (1/2 cup) seeded cantaloupe
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125 mL (1/2 cup) seeded English cucumber
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4 large rice wrappers
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50 g (about 1/4 package) rice vermicelli noodles
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Directions
- Place vermicelli in a large bowl and cover with boiling water. Soak noodles for 5 minutes or until tender. Drain and reserve.
- Dip a rice wrapper in cold water until soft; place on a flat work surface. Lay a lettuce leaf on half of rice wrapper. Top with one quarter each of vermicelli, cantaloupe, cucumber, chives and lobster meat.
- Fold rice wrapper over once to cover all ingredients and fold in sides to close ends. Continue to roll up wrapper to make a cylinder. Repeat process with three remaining rice rounds. Wrap spring rolls individually in plastic wrap and refrigerate.
- In a small bowl, stir together salad dressing, yogurt, lemon zest and dill.
- Enjoy the spring rolls as an appetizer, served with sauce.
Tip: For perfect spring rolls, prepare all ingredients first and then make one roll at a time, without using too much filling. Wrap rolls individually when done.
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