Lobster Spring Rolls

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  • 1 pound (2 cups) (2.9g) fresh lobster meat, can use frozen, thawed
  • 2 tablespoons (30g) mayonnaise
  • 1 teaspoon (5ml) lemon juice
  • 12 rice spring roll wrappers
  • ½ package (455g) rice vermicelli noodles
  • 2 carrots, peeled, sliced, matchstick size
  • 1 small English cucumber, sliced, matchstick size
  • 1 small head leaf lettuce
  • 1 cup of bean sprouts, for garnish
  • kosher salt


Prepare the lobster meat.  Chop lobster meat into bite sized pieces and season with salt.  Add mayonnaise and lemon juice and mix.  Set aside.  Prepare vermicelli noodles as per directions, drain, toss with a fork to separate and set in a serving bowl. Cut the carrots and cucumber into matchsticks.  Wash the leaf lettuce, separating the leaves.  Arrange all the prepared ingredients in individual bowls and get ready to roll.


Fill one or two bowls with lukewarm water to wet the spring roll wrappers. Set one wrapper in the water to moisten the surface and place on a slightly wet surface to prevent sticking.  

Place one or two lettuce leaves on a rice paper wrapper making sure to leave 1.5” (3.8cm) from the border.  Next, add a handful of vermicelli noodles in the centre of the lettuce leaves and a tablespoon (5g) each of carrot and cucumber matchsticks beside the noodles.   Add 2 tablespoons (30g) of lobster meat placing just above the cucumber sticks.  Next, fold the bottom of the wrap up and over the vermicelli noodles.  Then, fold the left and right side over to create an envelope.   Roll the envelope fairly tightly toward the lobster until the roll is finished.  

Repeat until all spring rolls are made.  Make sure the work surface is damp after creating each roll.  Cut in half through the centre of the roll and garnish with sprouts.  Serve with your favorite dipping sauce.


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