FOR THE SUMMER SEASON ROLLS:.
1 pound prepared lobster meat, diced.
2 tsps grated ginger.
Zest of 1 lime.
1/2 cup slivered scallions.
Salt and pepper.
1 small cucumber, peeled.
2 firm-ripe avocados.
Rice paper wrappers, 12-inch rounds (or use 8-inch rounds).
24 big basil leaves.
Cilantro sprigs from a little bunch.
Lettuce leaves, optional.
FOR THE DIPPING SAUCE:.
1/2 cup lime juice.
2 tablespoons light brown or raw sugar.
1 tbsp grated ginger.
1 teaspoon fish sauce.
1 small Serrano or Thai chile, sliced up.
1 tablespoon approximately chopped roasted peanuts.
PREPARATION.
1.
Make the summer roll filling: In a little bowl, combine lobster meat, ginger, lime passion and scallions. Period with salt and pepper, toss to coat and set aside. Slice cucumber lengthwise into thin julienne strips. Quarter and peel avocados.
2.
Fill a medium bowl with lukewarm water. To make each roll, dip a rice paper round into water up until just softened, then get rid of and spread flat on a cutting board. (If you are making use of 8-inch rounds, dip 2 rounds for each roll, then overlap them as you spread them flat on a cutting board.).
3.
Lay 2 or 3 basil leaves along the bottom third of the softened rice paper round, then spread out round with 2 ounces lobster mixture. Leading with a few strips of cucumber and 1/4 of an avocado cut in pieces. Sprinkle with salt and pepper and press down to compress, then add a few cilantro sprigs.
4.
To roll up, fold sides of rice paper round toward its center, overlapping filling by an inch or so. Now, beginning at bottom of round, begin to form a tight cylinder, rolling toward top. Repeat to make remainder of the rolls. Place on a tray, cover and cool for an hour.
5.
Make the dipping sauce: Mix together lime juice, sugar, ginger, fish sauce and chile. Let macerate a minimum of 30 minutes.
6.
To serve, carefully cut each roll into 3 or 4 pieces, and stir chopped peanuts into dipping sauce. Place rolls on lettuce leaves, and serve with sauce.
YIELD 8 big rolls.
