Grand Pineapple Lobster Mango Spring Roll

Ingredients: Segments of 1 lime 1 tablespoon fish sauce (3 Crab Brand) 1 teaspoon brown sugar 1/2 pound pea sprouts 16 Thai basil leaves 1 package spring roll wrappers 2 steamed lobster tails, chilled and sliced 1 large, ripe mango, sliced in long strips Directions: In a large bowl, mix the lime, fish sauce and sugar well. Break up the lime segments. Toss with sprouts and basil. Check for seasoning. Lay out 1 spring roll wrapper and place a small mound of salad at the bottom. Top with lobster and mango. Roll bottom toward the middle. Fold in both sides and continue rolling. Finish roll and let rest. Fry each spring roll in 1″ of canola oil in a deep dish pan over medium heat for about 3-4 minutes on each side. Let them sit on some paper towel to soak up some of the oil before serving. Slice on the bias and serve on top of extra salad.

Enjoy!

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Marr Travel
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