George Patti, executive chef at Holiday Isle Resort in Islamorada, offers this recipe. Visit www.holidayisle.com for more information.
Ponzu Ginger Dipping Sauce
Start by rehydrating the spring roll wrappers in warm water. Let stand.
Poach the lobster for about 5-6 minutes and cool. Remove all the tail meat. Rough chop the meat. Heat sauté pan with sesame oil and cook the garlic and ginger for about 1 minute.
Add the carrot, red pepper, and mushrooms. Sauté for another minute and add the napa cabbage and the soy sauce and cook until the cabbage has been wilted.
Season with salt and pepper.
Strain off excess liquid and cool.
Lay spring roll wrapper on a cutting board and use about 2 oz of lobster tail of lobster meat and half the cooled mix.
Lay down the cucumber and mango. Make sure the mixture is being laid down compactly in the front 1/3 of the wrapper.
Roll over the end of the wrapper so it covers the mixture. Very lightly roll over it a 1/4 turn.
Tuck in the sides and finish rolling. Repeat with second wrapper.
Cut in half.
For sauce, simply mix all ingredients together and enjoy!