1 Lobster Tail (cooked and then cut into large chunks)
4 rice papers (about 10" size)
1.5 cup iceberg lettuce (shredded)
2 sprigs of mint (leaves only)
1 cup carrots (shredded)
1 ripe avocado (sliced)
For the Dipping Sauce:
Simply mix all ingredients and set in the refrigerator to chill.
1/4 cup fresh lime juice or distilled white vinegar
1/4 cup water
1/4 cup fish sauce
1/4 cup white granulated sugar
1 clove garlic (finely minced)
1 fresh Thai chili pepper (thinly sliced)
- Dip rice paper in warm water for about 2 to 3 seconds and place it on a plate or clean surface larger that's larger than the rice paper.
- Add lettuce, carrots, mint leaves, avocado, and Lobster meat on the rice paper.
- Wrap the Lobster roll like a burrito sealing both ends.
- Enjoy immediately with dipping sauce.
NOTE: If your summer rolls become a bit tough from sitting out too long, simply dip the rolls in warm water for about 3 seconds to get it soft again.