This recipe came to us from Chef Josh DeGroot, then of Back Bay Grill. It turns out to be one of our favorite recipes. These rolls are great as a light dinner because of the fresh Maine lobster packed inside.
1 package large rice paper wrappers
1 cup lobster meat
1 cup cooked, drained and chilled bean thread noodles
4 scallions cut into fine julienne
2 large carrots peeled, shredded and sweetened with 1 Tblsp sugar
1 English cucumber peeled and seeded then cut into 2 inch slivers
1 red pepper cored and cut into fine julienne
Fresh cilantro, basil and chives
4 oz Mother’s Mountain Zesty Honey Mustard
2 oz rice wine vinegar
1 stalk lemongrass finely chopped
1 Medium Daikon peeled and shredded
1 red pepper cored and cut into fine dice
1/4 cup chopped cilantro
Edible flowers and chives
On kitchen towel place 2 rice paper wrappers, brush with warm water, let sit until platible. Place one skin on top of the other to make one wrapper. Arrange 1/4 of ingredients in following order on bottom third of wrapper: bean noodle, red pepper, cucumber, carrots, scallions and lobster. Place 3 cilantro leaves, 1 leaf of basil torn in half and 4 chives on top. Holding bottom of wrapper fold over filling and pull back carefully to tighten, fold left side of wrapper over then the right side. Roll up tightly. Cover rolls with damp cloth and chill.
To make the sauce, combine all ingredients, whisk well and adjust seasonings.
To make daikon garnish, combine daikon cilantro and red pepper, reserve.
To serve, trim ends of spring rolls, cut into 6 equal pieces. Place 1 1/2 ounces of sauce in middle of plate, arrange spring roll pieces in a circle around the sauce, spread daikon mixture around spring rolls, garnish with edible flowers and chives. Serves 4.