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(Serves 12)

1.5 lbs Lobster mea
½ bag of rice or monk bean vermicelli noodles
12 round rice paper 6 or 7 inch’s
½ Blueberry Pickled Onions
24 leafs of sweet basil fresh
12 dash Sriracha sauce
12 Green onion tails

Rehydrate each rice paper one at a time and ensemble each roll with small pinch of noodles, 1 tsp blueberry pickled onions, 2 oz of cold lobster, 2 leafs sweet basil and a dash of Siracha sauce then wrap with green onion tail sticking out.

Maple Ginger dipping sauce

2 tsp sesame oil
1 cloves of finely chopped garlic
1 tbsp crushed ginger
1 tbsp sesame seeds black and white mixed or just white
1 tsp hot chili sauce Asian style
1 cup maple syrup
2 tbsp cup fish sauce

In a sauce pan place sesame seeds and grill till they start to pop mix fast to avoid burning, then add sesame oil, garlic and ginger once lightly brown add the rest of ingredients and bring to a boil then let simmer on low heat for 8 minutes or so and let cool.