Chef Marcus is feeling creative, so he cooked up this delicious house-made Lobster Eggroll. This Asian dish is perfect as an appetizer or meal add-on during the Lent season. Chef says Lent is the perfect time to test new styles of dishes on your customers under the guise of offering more seafood options. If it performs well, bring the dish back year, or expand the menu with more seasonal versions!
2 lbs lobster
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
½ lb vegetable mix
½ cup diagonally sliced green onions
¼ cup chopped fresh cilantro leaves
1 teaspoon salt
¾ teaspoon freshly ground white pepper
1 large egg, lightly beaten
1 tablespoon water
16 spring roll wrappers
1185545 Imperial Fresh Ginger Root Fresh
6418966 Packer Garlic Peeled Whole
3817901 Packer Vegetable Mix Power Blended
7350788 Imperial Fresh Onions Greens Iceless
1048248 Imperial Fresh Cilantro Bunch Fresh
6153183 Eggroll Skin Wrapper
- Sauté ginger and garlic 1 minute, until fragrant, then add power blend and cook until slightly wilted.
- Turn off heat and add the diced lobster meat, green onions and cilantro. Season with salt and pepper.
- Spread the lobster mixture onto a small baking sheet and chill for 30 minutes
- Meanwhile, whisk together the egg and water in a small bowl. Set aside.
Place a spring roll wrapper on a clean work surface, but keep remaining wrappers covered with a damp cloth until ready to use. Place 1/4 cup of the lobster mixture on each wrapper and fold in each side. Paint the edges with the egg wash and roll up tightly. Use additional egg wash to seal the wrapper closed, if needed. Set aside and cover. Repeat with remaining wrappers and filling.
- Set fryer to 350 degrees F. Drop the spring rolls, one by one, into the fryer, being careful not to overcrowd.
- Fry until golden brown, about 2 minutes. Remove and drain on a paper towel-lined platter.
- Once the spring rolls have cooled slightly, cut them in half on the diagonal and serve warm with Citrus-Chili Dipping sauce.