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Lobster Fresh Rolls with Sambal Mayo

These Lobster Fresh Rolls with Sambal Mayo contain meaty chunks of lobster, shaved fennel, dill, cilantro, and noodles, all bundled up in a butter lettuce leaf and a rice paper wrapper.
Print Recipe
Prep Time 30 minutes
Course Appetizer, Side Dish, Snack
Cuisine Canadian, Vietnamese
Servings 8 Rolls

Ingredients
  

Sambal Mayo

  • ½ cup mayo
  • 1 clove garlic minced
  • 2 tsp fish sauce
  • 1 tsp sambal oelek
  • 1 tsp honey

Lobster Fresh Rolls with Sambal Mayo

  • 2 (1.5 lb) lobsters cooked
  • 250g (9 oz) dried rice vermicelli
  • 1 small fennel bulb shaved
  • ½ lime juiced
  • ¼ tsp salt
  • 16 sprigs dill
  • 16 sprigs cilantro
  • 1 head butter lettuce washed
  • 8 sheets rice paper

Instructions
 

For the Mayo

  • Place all ingredients in a bowl and stir to combine. Cover and refrigerate until ready to serve.

For the Rolls

  • Remove the meat from the lobsters and set aside.
  • Bring a kettle full of water to a boil and place the noodles in a large bowl. Cover the noodles with the boiling water and place a lid on top. Leave the noodles to steep for 5 minutes or until tender. Drain the noodles and rinse in cold water. Set aside.
  • Place the fennel, lime juice and salt in a bowl and toss to coat. Set aside.
  • Place a sheet of rice paper in a pie plate full of lukewarm water. Fully immerse the sheet before transfer to a cutting board. The sheet should still be a little rigid when you transfer it to the cutting board. It will continue to soften while you're building your roll.
  • Place a leaf of lettuce and a good amount of lobster meat side by side on the rice paper sheet. Cheat the lettuce and lobster to the left side of the sheet so they will poke out the top when the roll is rolled. Add a good amount of noodles and shaved fennel on top and finish with two sprigs of dill and two sprigs of cilantro. Tuck the left side of the rice paper sheet in towards the center and, starting with the end closest to you, roll the rice paper sheet away from you as you would a burrito. Repeat with the remaining rice paper sheets.
  • Transfer the finished rolls to a platter and serve with the Sambal Mayo on the side for dipping. Enjoy with a cold beer and sunshine.
Keyword dill, fennel, fresh rolls, lobster, mayo