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Lobster Egg Rolls

2
Lobster Rolls

egg roll wrappers (produce isle)

egg 1

lobster 1

slaw mix 1 package

bok choy 1 head

salt and pepper taste

soy sauce 2 tablespoons

scallion 2

cognac 2 tablespoons

butter 2 table spoons

sesame oil 1 tablespoon

Boil the Lobster. Let cool and set aside. Chop your bok choy and scallion fine. (Julienne) In a large sauté pan  add sesame oil over medium heat add butter, slaw mix, bok choy, and scallion. Deglaze with cognac. Add soy sauce and cook down till cabbage is tender. Break your Lobster down and cut all meat into chunks and mix. Set aside.

You will need a pastry brush for this part. Clean a work space and lay out 8-10 of your egg roll wrappers. Crack egg and mix, with the pastry brush coat egg roll wrappers. Add another layer on top of each. With your pastry brush coat second layer around all edges.

Your mixture should be cool now. Drain any liquid. Take a generous portion of mixture and fill middle of 8-10 wrappers. Fold bottom side partially. Now take right and left side and close partially, then roll to form your Lobster roll. (Like making a wrap sandwich)

Deep fry until golden brown and serve with Duck Sauce. Enjoy!!!

 

Published inAppetizersDinnerRecipesSuper Bowl Foods

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