Mango Mint Lobster Rolls Recipes

Steps:

• Combine fish sauce, wine or sherry, 1 1/2 teaspoons ginger, and cilantro leaves in a medium bowl. Add lobster; toss to coat. Cover and marinate in refrigerator for 30 minutes.
• Heat oil in a large cooking pan over medium-high heat and swirl to coat pan. Add green tea and saute until fragrant, about 30 seconds. Add remaining ginger and saute another 30 seconds. Add lobster mixture; stir and toss until it heats through, about 1 minute. Remove from heat. Let cool, then mix in mango.
• Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.
• Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
• Cover finished rolls with a damp cloth to prevent them from drying. Serve fresh rolls whole or cut in half, with Sweet-and-Sour Chili Sauce.

Steps:

• In a large bowl, mix the lime, fish sauce and sugar well. Break up the lime segments. Toss with sprouts and basil. Check for seasoning. Lay out 1 rice paper wrapper and place a small mound of salad at the bottom. Top with lobster and mango. Roll bottom toward the middle. Fold in both sides and continue rolling. Finish roll and let rest. Individually wrap each roll with plastic wrap. Will hold for 2 hours in the refrigerator. Slice on the bias and serve on top of extra salad.

Steps:

• Preheat oven to 75˚C (165˚F) (or as low as your oven will go!)
• Chop the mango and squeeze into a glass.
• Blend the mango flesh until it forms a thick paste, a few bits are totally acceptable.
• Spread an even, thin layer of the fruit onto a baking tray lined with baking paper, smooth it out using a spatula or cake knife.
• Bake in the centre of an oven for 3.5 hours. The mango should be a tiny bit springy but not too juicy or too dry, the edges will probably dry out more than the centre.
• Take the baking paper out of the tray and cut off the super dry edges on each side.
• Roll up the mango, including the baking paper and cut into segments about 1.5 inches (4 cm) apart.
• Enjoy!