2 tablespoon fish sauce 1 tablespoon rice wine 3 1/2 teaspoons mince fresh ginger 1 tablespoon chopped cilantro leaves 1/2 pound cooked lobster meat, broken into chunks 2 tablespoons canola oil 2 small mangoes, peeled, seeded and diced 12 8-inch dried rice paper wrappers
Preparation: 1. In a medium bowl, combine fish sauce, rice wine, 1 1/2 tsp ginger and cilantro leaves. Add lobster and toss to coat. Marinate in the refrigirator for 30 minutes. 2. Heat oil in a large skillet. Add lobster mixture, stir and toss for a minute. Remove from heat and let cool. Then mix in mango. 3. Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds or until softened. Transfer to a dry surface carefully. 4. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. 5. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Do same on the remaining rolls.
