Lobster Rolls Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Lobster meat, diced
1/4 cup: Bamboo shoots, finely chopped
1/4 cup: Water chestnuts, chopped fine
1/2 tsp: Garlic powder,
1/2 tsp: Salt,
8: Eggroll skins,
2 tbsp: Flour,
Oil for deep-frying,
Directions:
Combine the lobster, bamboo shoots, water chestnuts, and seasonings. Place
some of the mixture near one edge of each of the eggroll skins. Begin
rolling, jelly roll fashion; after the first turn, fold the ends toward the
center and continue rolling. Mix the flour with enough cold water to form a
paste in a small bowl. Seal the edges of the lobster rolls with the paste.
Heat the oil until almost smoking in a wok or deep pan. When hot, deep-fry
the rolls until golden brown, about 2 to 3 minutes. Drain and serve while
hot.
PLUM BLOSSOM
STEMMONS FREEWAY NORTH, DALLAS
WINE: WANG FU
From the. Downloaded from
Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
some of the mixture near one edge of each of the eggroll skins. Begin
rolling, jelly roll fashion; after the first turn, fold the ends toward the
center and continue rolling. Mix the flour with enough cold water to form a
paste in a small bowl. Seal the edges of the lobster rolls with the paste.
Heat the oil until almost smoking in a wok or deep pan. When hot, deep-fry
the rolls until golden brown, about 2 to 3 minutes. Drain and serve while
hot.
PLUM BLOSSOM
STEMMONS FREEWAY NORTH, DALLAS
WINE: WANG FU
From the
Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Seafood