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:

  1. Bring a pot of water to the boil and add salt.
  2. Place the lobster in the pan and cook for 15 minutes until it turns bright red.
  3. Remove from the water and allow to cool.

To Remove the Lobster Meat:

  1. When the lobster is cooled pull the tail off and remove the claws.
  2. Slice tail lengthways. Pull apart, extract the meat and slice the meat into slivers.
  3. Tap lobster claws hard with knife until they break, pull apart claws and extract meat.

For the Dipping Sauce:

  1. 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:

  1. Grate the carrot into a bowl.
  2. Slice your cabbage, peppers and leek into fine strips and add to the carrot.
  3. Add lime juice, sesame oil and soy sauce and mix lightly so the mixture stays loose.
  4. Add the chopped lobster meat and combine carefully.
  5. Make a paste with a little flour and a little water.
  6. Put a sheet of the pastry on a board. Spoon some of the mixture on.
  7. Pull a triangle of the wrapper over and do the same on the other side.
  8. Roll up the sides and use a little of the flour and water paste to seal the roll.
  9. Heat some oil to 170°C and carefully place the spring rolls into the oil and cook for 2 to 3 minutes.
  10. Serve while hot with some dipping sauce.