When you get some fresh lobster this month, make sure you keep some to prepare these delicious spring rolls that are filled with a rainbow of fresh vegetables, fruits and herbs. Once they are prepared, you can dip them in a fragrant Sriracha sauce for the perfect spring time meal.

YIELD: 8 rolls

PREP TIME: 25 minutes

Lactose-free, gluten-free, nut-free.


Spring Rolls

8 spring roll wrappers (large round
or square rice sheets)
1 cup rice noodles, cooked
2 lobster tails, cooked and cut
lengthwise into fourths
½ cucumber, peeled and cut into matchsticks
1 large carrot, peeled and cut into matchsticks
1 cup red cabbage, cut into thin strips
1 red or orange bell pepper, cut into thin strips
1 mango, peeled and cut into matchsticks
1 avocado, peeled and cut into wedges
6-8 fresh mint leaves, packed and roughly chopped
6-8 fresh basil leaves, packed and roughly chopped

Sriracha Dipping Sauce:

4 tablespoons soy or tamari sauce
1 tablespoon Sriracha sauce
1 teaspoon sweet chili sauce
2 teaspoon fresh ginger, grated
1 teaspoon lime juice


Prepare the dipping sauce by combining soy or tamari sauce, Sriracha sauce, sweet chili sauce, fresh ginger and lime juice. Whisk well and place in refrigerator to allow flavours to develop until ready to serve. Prepare all ingredients for the spring rolls and line up all the chopped vegetables and fruits on a clean work surface. Fill a large shallow dish with lukewarm water. Dip a spring roll wrapper quickly into the water, for about 5 seconds. The rice paper should still be slightly firm when you take it out of the water, as it will continue to absorb water as you assemble the ingredients, making it more pliable.

Place damp spring roll wrapper onto a large cutting board. Start at the third of the rice paper closest to you, lay down all the ingredients. Roll the spring roll by starting with the edge closest to you. Gently pull the edge of the rice paper up and over the filling, using your fingers to hold the ingredients in place and tucking them into the rice paper. Fold in both sides of the wrapper, tucking it against the fold and finish rolling the rice paper forward until the spring roll is
completely wrapped. Line a cookie sheet with parchment paper and place filled spring rolls onto the parchment lined sheet, making sure they do not touch one another to avoid them to stick together. Cover with plastic wrap as you finish with the rest of the spring rolls. Serve with dipping sauce.

Elisabeth Luther is a food photographer and the author of the popular food blog Homemade Hearts. Melany Otis is the owner of the awardwinning catering company: Fine Food Factory.