Don’t be fooled by the dainty appearance of these rolls – they’re surprisingly rich with an addictive crunch. If you’re looking for lighter fare, use a rice-paper wrapper instead and forgo the frying process. Either way, the taste of the filling and sauce will be worth the time spent assembling the rolls.
Yield: 10 rolls
Add 1 tablespoon oil to a large sauté pan on medium heat. Add mushroom and cook 3 minutes. Add cabbage and carrot. Season with salt and pepper. Cook until vegetables are tender, about 10 minutes. Transfer mixture to a bowl and add lobster meat. Taste mixture and adjust seasoning.
Place 1 egg-roll wrapper on cutting board with corner pointing toward top of board. Add 3–4 tablespoons of filling to bottom third of wrapper. Dampen edges with water. Fold in sides and roll firmly into a tight cylinder. Make sure edges are sealed and cover with a damp towel. Repeat process with remaining wrappers.
In a large nonstick sauté pan, add 1 inch of oil. On medium-high heat, bring oil to 375˚F. (Use a candy thermometer to measure temperature.) Add 5 rolls, making sure not to crowd pan. Fry until roll is golden-brown on all sides, about 3-4 minutes. Remove from pan and drain on paper towel. Cook additional rolls and drain.
Add coconut milk, lemongrass, lemon juice, and basil to a saucepan and bring to a boil. Cook until reduced by one-third. Strain and serve with rolls.
