Soft Vietnamese Spring Roll

Soft Vietnamese Spring Roll

Rice Noodle Filling
2 cup thinly sliced napa cabbage
2 cup thinly sliced jicama
½ cup thinly sliced mango
1 bunch  thinly sliced scallion
½ tbsp grated fresh ginger
½ cup cilantro leaves, rough chopped
½ cup mint leaves
½ tsp kosher salt
10 oz lobster meat 1" diced
3 oz dried rice noodles*
1 tbsp sesame oil

Procedure:
Step 1.       Break dry noodles into 1" pieces.
Step 2.       Place noodle pieces in a bowl; pour hot water over noodles and let sit for 10 minutes.
Step 3.       Drain noodles but do not rinse and cool on a cookie sheet.
Step 4.       When completely cool return to bowl and add sesame oil and salt mix well.
Step 5.       Add all the remaining ingredients for the filling to bowl with noodle and mix well.


Spring Roll Wrap
10 ea rice paper wrapper*
2 ½ cup rice noodle filling

Procedure:
Step 6.    Fill a bowl, large enough to hold 3 dry rice paper wrappers, with warm tap water, let soak until soft.
Step 7.    Remove wrappers from the water and place onto a clean counter. Let dry until tacky.
Step 8.    Place ¼ cup of filling in the center of the wrap and spread out to the sides.
Step 9.    Fold sides over filling, then fold bottom flap over sides, pull wrap towards you and roll up.
Step 10.  Add 3 more sheets to the water and repeat the procedure.
Step 11.  Serve with the Vietnamese dipping sauce*.

*Found in the International Isle of your supermarket