Food & Dining

Recipe: Lobster spring rolls

George Patti, executive chef at Holiday Isle Resort in Islamorada, offers this recipe. Visit for more information.


  • 2 spring roll wrappers
  • 1 1/12 pound lobster cooked and cooled
  • 3 shitake mushroom caps
  • 2 ounces of julienne carrots
  • 2 ounces of julienne red pepper
  • 2 ounces of julienne cucumber seeds removed
  • 3 ounces julienne napa cabbage
  • 2 ounces julienne mango
  • 1/4 of a teaspoon finely chopped garlic
  • 1/4 teaspoon finely chopped ginger
  • 1/2 ounce of sesame oil
  • 1/2 ounce of soy sauce
  • 1 teaspoon sesame seeds
  • Salt and pepper to taste
  • Ponzu Ginger Dipping Sauce

  • 1/4 teaspoon finely chopped garlic
  • 1/4 teaspoon finely chopped ginger
  • 1/2 ounce sesame oil
  • 1 1/2 ounce soy sauce
  • 1/2 ounce water
  • 1/2 orange juice
  • 1/2 teaspoon julienne green onion
  • Directions

    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!