Lobster salad hand rolls with chili dipping sauce

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Ingredients

20 large rice paper wraps

2 cups cooked lobster meat, sliced

1 ripe mango, peeled and thinly sliced

1 ripe avocado, peeled and thinly sliced

1 red pepper, julienned

1 cup snow peas, thinly sliced

1 cup roasted peanuts, roughly chopped

1 cup radish sprouts

20 mint leaves

Lime chili dipping sauce

Juice of 2-3 limes

2 tablespoons Tamari soy sauce

1 teaspoon sugar

1 teaspoon fish sauce

1 tablespoon sweet chili sauce

1 tablespoon cilantro, finely chopped

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Preparation

To make the dipping sauce, in a small bowl, whisk together the lime juice, soy sauce, sugar, fish sauce, and sweet chili sauce. Add the chopped cilantro. Set aside.

To make lobster salad rolls, prepare all ingredients as directed and arrange in separate piles on a large platter. Lay large clean tea towel on flat surface and fill large bowl with hot water. To assemble rolls, dip one rice paper wrap into hot water and let sit for 30 seconds or until it is soft and pliable. Remove carefully from bowl and lay flat on the tea towel. Blot with paper towel to absorb any excess water. Place ingredients 2 inches from the bottom of the wrap starting with 1 slice avocado, 1 slice mango, couple slices lobster meat, 2 slices red pepper, 2 slices yellow pepper, a couple of peanuts and 1 mint leaf.

To roll, carefully fold bottom edge of rice paper wrap up and over the ingredients and roll over once to secure ingredients. Carefully fold in both edges and continue to roll up like a cigar. Repeat with remaining wraps and ingredients. Serve with lime chili dipping sauce. Makes 20.