BLUE DRAGON RECIPE:
Spring Rolls…
- 1 Oz Blue Dragon (or similar) Stir Fry Soba Noodles
- 4 Spring Roll Wrappers
- 8 Mint leaves
- 16 Cilantro leaves
- 4 Boston Bibb Lettuce leaves, shredded
- 1/2 Cup matchstick-cut cucumbers
- 1/4 Cup matchstick-cut carrots
- 1/4 Cup matchstick-cut mango
- 1 Tbsp finely chopped chives
- 1 Cup diced cooked lobster meat
Cook the rice noodles according to package directions; refresh under cold water and drain; set aside. Prepare spring roll wrappers according to package directions.
Arrange 2 mint leaves, 4 cilantro leaves in the middle of the wrapper. Top with lettuce, noodles, cucumber, carrot, mango and chives. Place lobster over top. Fold over the bottom and the sides. Roll wrapper upwards to a form a log shape.
Sweet Chili Mayo Dipping Sauce…
- 11/4 Cup mayonnaise
- 2 Tbsp Blue Dragon Sweet Chili Dipping Sauce
- 1 Tbsp lime juice
- 1 Tsp soy sauce
Serve with the Sweet Chili Mayo Dipping Sauce or any other sauce that you love with spring rolls. Experiment and have fun!
Source: Blue Dragon
MY VERSION OF THE SAME RECIPE:
Spring Rolls
- 2 Oz rice sticks or Vermicelli noodles
- 8 Mint leaves
- 16 Cilantro leaves
- 4 Bibb lettuce leaves torn
- ½ Cup cucumber, cut into matchsticks
- ¼ Cup carrots, cut into matchsticks
- 1 Tablespoon Chives, finely chopped
- 1 Cup cooked lobster, diced
Cook the rice noodles according to the manufacturer’s directions. Set aside drain and dry. Prepare spring roll wrappers according to package directions.
Sweet Chili Mayo Dipping Sauce…
I used to have a similar recipe from Ang Robinson who taught Thai Cooking classes in Baltimore. I’ve lost the original recipe and have been searching high and low to find a replacement.
- 1 Cup water
- 1/3 Cup white vinegar
- 1/2 Cup sugar
- 2 Garlic cloves, minced
- 2 Tsps red chili pepper flakes
- 3 Tbsps cornstarch
- 1/2 Tsp sea salt
Put all ingredients into a pot, heat on medium low until it simmers and thickens, stirring constantly. Cook until the sauce has the desired consistency.
Remove from heat and enjoy!
