You will get 8-10 spring rolls per lobster.


  • 1 uncooked lobster
  • 0.5 a head of chinese cabbage
  • 1 carrot
  • 1 red pepper
  • 1 yellow pepper
  • 1 leek
  • juice of 1 lime
  • 1 tblsp sesame oil
  • 1 tblsp light soy sauce
  • flour to make paste
  • pre-packed spring roll pastry sheets
  • oil for deep frying
  • for the dipping sauce:
  • 50 ml rice vinegar
  • 1 tblsp fish sauce (nam pla)
  • 1 tblsp sugar
  • juice of 1 lime
  • 1 chilli (finely sliced)
  • 3 shallots (diced finely)


  • To Cook the Lobster:
  • Bring a pot of water to the boil and add salt.
  • Place the lobster in the pan and cook for 15 minutes until it turns bright red.
  • Remove from the water and allow to cool.
  • To Remove the Lobster Meat:
  • When the lobster is cooled pull the tail off and remove the claws.
  • Slice tail lengthways. Pull apart, extract the meat and slice the meat into slivers.
  • Tap lobster claws hard with knife until they break, pull apart claws and extract meat.
  • For the Dipping Sauce:
  • Dissolve the sugar in the rice vinegar then place the rest of the ingredients in the bowl and mix well.
  • To Prepare the Spring Rolls:
  • Grate the carrot into a bowl.
  • Slice your cabbage, peppers and leek into fine strips and add to the carrot.
  • Add lime juice, sesame oil and soy sauce and mix lightly so the mixture stays loose.
  • Add the chopped lobster meat and combine carefully.
  • Make a paste with a little flour and a little water.
  • Put a sheet of the pastry on a board. Spoon some of the mixture on.
  • Pull a triangle of the wrapper over and do the same on the other side.
  • Roll up the sides and use a little of the flour and water paste to seal the roll.
  • Heat some oil to 170°C and carefully place the spring rolls into the oil and cook for 2 to 3 minutes.
  • Serve while hot with some dipping sauce.

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