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Jonathan Cartwright This recipe brought to you by:

Jonathan Cartwright

Featured Chef Jonathan Catwright, Group Chef de Cuisine, Grace Hotels, and Executive Chef, The White Barn Inn, Kennebunkport, ME.

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Lobster Spring Roll with Carrot, Daikon Radish and Snow Peas in a Thai-inspired Spicy Sweet Sauce

Executive Chef Jonathan Cartwright shares this recipe from The White Barn Inn in Kennebunkport, Maine
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This recipe, from Chef Jonathan Cartwright at Kennebunkport, Maine’s White Barn Inn, gets its inspiration from the popular Thai spring roll. The sweetness of the vegetables complements the taste of the lobster, and the spicy sauce provides a little kick. Guests enjoy putting down their forks and knives and eating this course with their fingers. Fry only as many rolls as you need for your appetizer course. (One roll per person should suffice for a light appetizer.) You can refrigerate the remaining rolls on a plate, covered with a towel, to cook the next day. Look for spring roll wrappers in the refrigerated section of large supermarkets or Asian specialty stores.Lobster Spring Roll Recipe

Serves: 8


1 teaspoon toasted sesame oil
2 large carrots, peeled and julienned
1 medium daikon radish, peeled and julienned
10 snow peas, julienned
1 (1-inch) piece of ginger, peeled and finely chopped
1 teaspoon oyster sauce
1 tablespoon soy sauce
1 pound cooked lobster meat, chopped
8 spring roll wrappers
1 egg yolk, beaten
Vegetable oil, for frying
Cilantro oil (see recipe below)
Thai-inspired spicy sweet sauce (see recipe below)


1. In a large sauté pan, heat the sesame oil over medium-high heat. Add the carrots, daikon radish and snow peas and stir-fry for 1 minute. Add the ginger, oyster sauce and soy sauce and stir to combine. Remove the vegetables from the heat.

2. In a large bowl, combine half of the vegetable mixture with the lobster meat. Divide the mixture into eight equal portions, squeezing out any extra moisture.

3. On a dry work surface, lay out one spring roll wrapper. Using your hands, roll one of the portions of vegetable-and-lobster mixture into a cylinder and place in the center of the top edge of the wrapper. Brush the egg yolk down the left and right edges of the wrapper and fold the edges over to cover the ends of the filling. Roll the filling down the length of the wrapper, tucking in the outside edges to make a tight roll. Seal the seam with more egg yolk. Repeat with the remaining wrappers and filling. The rolls can be fried immediately or kept covered with a towel in the refrigerator for up to 24 hours before frying.

4. Pour 2 inches of vegetable oil into a heavy skillet and heat over medium-high heat until the oil reaches 350 degrees F on a deep-fry thermometer. Carefully place the rolls in the hot oil and deep-fry for 5 minutes, or until golden brown on all sides. Using tongs, remove the spring rolls from the oil and drain on paper towels. Slice them in half, cutting on the diagonal. Arrange the rolls on serving plates, surrounded with the remaining stir-fried vegetables. Drizzle cilantro oil and Thai-inspired spicy sweet sauce over the rolls.


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