Fresh Lobster Spring Rolls

Spring rolls. Who doesn’t love spring rolls? I for one consider them to just be a healthier version of burritos, but I may be the only one. When people typically think of spring rolls the first thing that comes to mind for many are the fried spring rolls with the crunchy golden wrappers that one would often get when ordering Chinese takeout.  While I am a huge fan of that type of spring roll, there is another healthier type that is preferred in my home, especially by my pescatarian parents.

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This version uses a tapioca sheet as the shell or outer layer instead of a crunchy pastry wrapper. What the heck is a tapioca sheet you may ask? Well that is a good question. Prior to learning this recipe in my culinary class I had never heard of them either. Tapioca sheets are also sometimes referred to as “Spring Roll Skins”,  They are made from tapioca starch, rice flour, salt, and water. The great thing about this product is that is gluten-fee. The flours are combined and then dried for preservation and they have the texture of a thin plastic plate. When you use them you will revitalize them by soaking them in water, and then they will become stretchy and sticky kind of like seran or plastic wrap. They are just a flat paper-like version of the tapioca balls that are found in bubble tea or in puddings.

Tapicoa sheet

This is how these sheets look like when they are in the packaging, and when you take them out of the packaging. Notice the crisscross textured pattern on it.

So shall we get started with today’s recipe? The fresh lobster spring rolls that we will be learning how to make today are a wonder addition to a lunch box or just as a healthy snack. I really love snacking on them after a work out. So here we go!



Fresh Lobster Spring Rolls 

Ingredients: 

– basil
– mint
– costal lobster
– cucumber
– cilantro
– mixed greens
-tapioca sheets/ spring roll skin

Supplies: 

– cutting board
– smooth dinner plate
– large bowl filled with clean cool water
– vegetable peeler
– knife

Directions: 

1) First gather all of your cooking supplies.

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2) Fill up your bowl with cool water from the tap and make sure that your dinner plate is smooth with no textures on it to prevent the tapioca sheet from sticking to it when it is wet.

Fill up a large bowl with clean water.

Fill up a large bowl with clean water.

3) Get your cucumber, peel it, and cut off the sides of it removing the seed core in
the center. Toss the core. Take the sides of the cucumber and cut them into match
sticks.

Cut your cucumber into matchsticks.

Cut your cucumber into matchsticks.

4) Gather the rest of your ingredients and chop them into bits so they can fit more easily on the inside of your roll later. Make sure that you remove the stems from the mint and basil
first, before you start cutting. It doesn’t matter how much of each item that you uses. It all depends on your personal preference as to how many rolls you want to make and how much you want to stuff them. If you cut up too much you can just make it into a miniature salad.

You also have the option of not chopping the vegetables up into bits and instead just slicing everything into long strips and putting them into the roll that way. Either way you choose to do it is fine. It will only cause a difference in the texture of the roll when you are eating it.

Gather all of your ingredients.

Gather all of your ingredients.

Chop up all of your ingredients.

Chop up all of your ingredients.

 

5) Next you want to take your dehydrated rice wrapper,or tapioca sheet ,and dip it into your bowl of water for a few seconds to re-hydrate it. Be careful not to over-soak it or the sheet will become overly sticky and rip when you are trying to make your wrap. You really just want to get it damp. The best way to do this without overdoing it is to just to drag it along the surface of the water in one swoop making sure to get both sides of the sheet wet. Or you can just drop it in the bowl and immediately take it out, It should still feel hard and firm when you get it out of the water, but don’t worry it will continue to soften as you work wit it. Then gently shake off the excess water droplets.

Tapicoa sheet

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Quickly just get the entire tapioca sheet damp. then take it out of the water immediately and shake off the water.

6) There are two sides of the sheet. One side is smooth and the other is rough and textured. After you shake off the excess water place your sheet on your smooth plate with the rough-side facing up. You can then begin to place your chopped up ingredients on top of the sheet including the lobster, just like you would do when you are stuffing a taco.

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Add in the vegetables and lobster.

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Roll it up like a taco.

7. Repeat this process several times until you have the desired amount of spring rolls. It is okay if they look like they are a bit inconsistent in size and shape. With practice this should go away.

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See my rolls are various sizes.

8. Finally you last step is to cut the rolls in half diagonally, then plate them however you desire. You can serve these rolls with sweet chili sauce, Japanese peanut sauce, or hoisin sauce on the side to dip it in.

These are best eaten immediately after you make them.You can keep these in the refrigerator for a day or two after you make them. I wouldn’t recommend consuming them after that because the rice wrapper will get dry again.

Let me know how it turns out!

Bon apetit!

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Crunchy Deep-Fried Risotto Cake Fries and Sesame Crusted Seared Albacore Tuna with Chili Mayo Sauce

Hello all! I hope that you are doing well this evening! I am so excited today to be sharing these recipes with you all! This is my favorite dish combination that I learned how to make in the past few months. Today, I am going to share with you all  three, yes three, recipes for : Crunchy Deep-Fried Risotto Cake Fries, Sesame Seared Albacore Tuna, and Chili Mayo sauce. These dishes are much easier to make than they sound. They make a nice, quick,& easy, yet fancy dinner for a night in. It will definitely impress your loved ones and dinner guests.

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Crunchy Deep-Fried Risotto Cake Fries 

Ingredients: 

– Ready made frozen lobster risotto

– Panko Bread Crumbs

– White flour

– Eggs

– Oil to fry the cakes in

Supplies: 

– Knife

– Bowl

– a pot with oil or a deep fryer

Directions:

If you remember a few weeks back I had a post about how to make an Asian lobster risotto. At the end of that post we ended up with this:

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The lobster risotto

If you don’t remember how to make this risotto no worries! You can find the recipe here:  https://mariamhhanna.wordpress.com/cooking/

After I finished making the risotto  and used a bit of it for that recipe I put the rest of it into a glass pan and stuck it in the freezer so I could use it at a later time.

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The frozen risotto in a pan.

1. The first thing that you want to do is get your frozen risotto out of the freezer and cut it up using a sharp knife into mini “cakes” about the size of a mozzarella cheese stick. Try to cut them evenly. You want to do this quickly so your risotto doesn’t melt.  If it melts it will be very hard to deep fry because the mixture will not hold it’s shape.

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Here are the mini sticks of the risotto that I cut. Each is about the size of a Jenga block.

2. After you cut your risotto into the blocks. First coat the risotto cakes in plain dry white flour. You want to make sure that it is covered in flour so the egg wash from the next step will stick to it.

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Cover the cakes in white flour.

3. Next you want to make an egg wash by whisking a few eggs together until they become liquid like. Make sure that the yolks and whites are completely mixed.  After that dip your flour coated cakes into the egg wash and make sure that they are completely covered in egg. You want it to be covered well with the eggs so the panko bread crumbs from the next step will stick.

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After the egg wash it should look like this. It is okay if a few bits of flour are peeking through.

4. Then pour some Panko breadcrumbs onto a plate and cover your cakes in it. When you are doing this step, press the crumbs into the cake using your fingers so they will stick. You want to try to get as much of the breadcrumbs as possible on there because they will form the crispy outer layer of the cakes when they are fried.

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Covered with the Panko breadcrumbs.

5. The last step is to deep fry your cakes. You can use an industrial grade fryer or you can just put oil in a pot at home and deep fry them in that. It is best to use canola oil for this.Pour the oil into your pot or fryer and turn on the heat. Wait until the oil is approximately 165 degrees Fahrenheit before you drop the cakes in so that way they will cook thoroughly. Remember that the cakes are partially frozen on the inside still. Once the oil is hot, drop the cakes in, and let them fry for 3 to 4 minutes or until golden brown. When they become that color take them out of the fryer, let the excess oil drip off for a few moments, and then serve immediately while they are still hot.

Note: You do not have to cut the risotto up into mini cakes. You can also cut it into a large block and deep fry that. It will just take awhile longer in the fryer to cook.

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This is how they should look when they are done in the fryer.

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This is how they will look like when they are done. Yummy right? They kind of look like fish sticks.



Sesame Crusted Seared Albacore Tuna 

Ingredients: 

– Raw Albacore Tuna

– Raw Untoasted Sesame Seeds

– Italian Seasoning

– Crushed Red Pepper

– Powdered Garlic

– Salt

– Canola Oil to fry the Tuna in

Supplies: 

– Frying Pan

– Stove

Directions:

The second part of our dish today is sesame crusted seared tuna.

1. Get out your frying pan.

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2. Make a dry rub to coat your piece of tuna by combining: raw sesame seeds, Italian seasoning, red pepper, garlic, &     salt. You want to have an equal ratio of all of the parts ( for example 1:1:1:1:1).  Pour the dry rub mixture over the tuna in a plate. Use your fingers to press it into the fish. It should stick to the fish easily. Make sure to cover all of the exterior of your filet. We will pan sear this rub into the fish and it will make a nice crunchy exterior.  Once you are done coating it set it aside for a moment.

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3. Next you want to get out a frying pan. Pour in enough canola oil to coat the entire bottom of the pan. Turn on the stove to a medium heat. Wait until the oil begins to simmer, then drop in your piece of tuna.

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4. Sear each side of the tuna until the seeds on that side become a golden brown color, then flip it onto another side. If you overcook a side, the sesame seeds will burn and will taste bitter.To avoid this once the seeds on the bottom become golden brown, flip it over.

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5. You can also tell by looking at the sides that the “cooked” tuna becomes white vs. the pink rare inside. Try to cook each side evenly. You can tell this just by looking at the color from the side. Tuna is a mild fish. Make sure that once you start to cook it that you don’t cook it past medium or it will become too dry. After all of the sides are cooked evenly remove the fish from the pan, transfer it to a cool plate, and allow it to rest for a while before you attempt to cut into it so it will remain juicy, and it will be easier to cut. After it rests it is ready to eat!

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Disclaimer: Just a note about using Albacore Tuna. Make sure not to overeat this type of fish. Albacore Tuna has a very high mercury content and eating too much of it will put you at risk for mercury poisoning. So indulge yourself with this recipe on occasion, but do not over-indulge.


A condiment that pairs nicely with this dish is chili-mayo sauce. In the pictures below it is the orange sauce on the plate. This is a quick, easy sauce to whip up and it makes for a nice dipping sauce for both the risotto fries and the tuna.

Chili-Mayo Sauce


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Ingredients: 

– 6 tablespoons of Japanese Mayo

– 1 teaspoon of Sweet Chili Sauce

– 1 teaspoon of Normal hot chili sauce

Supplies: 

– bowl

– spoon

Directions: 

1. Combine all of the ingredients in a bowl. Mix together and serve immediately. Can be stored in an airtight container in the refrigerator for about a week.




When I was plating this dish I used some pea sprouts and sliced radish as garnishes, along with the orange Chili Mayo Sauce on the plate.

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Bon Appetit! Let me know how it turns out in the comments! If you have any questions at all please let me know in the comments! I’d be happy to answer them!

Asian risotto with lobster bisque & Sesame Crusted Seared Albacore Tuna Tataki

2015-02-09 19.05.12Check out how to make scrumptious Asian risotto with lobster bisque and Sesame Crusted Seared Albacore Tuna Tataki in: https://mariamhhanna.wordpress.com/cooking/

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