Fresh Lobster Spring Rolls
|Red capsicum||700 Gram (2 Large Sized)|
|Cooked lobster tails||620 Gram, prepared (4 Small Sized)|
|Rice paper sheets||4 (Of Size 16 X 22Cm)|
|Avocado||320 Gram, sliced (1 Large)|
|Fresh chives||1 Bunch (100 gm)|
|Lime juice||2 Tablespoon|
|Seasoned rice vinegar||2 Tablespoon|
|Peanut oil||1 Tablespoon|
Quarter capsicums, discard seeds and membranes.
Roast in very hot oven, skin-side up, until skin blisters and blackens.
Cover capsicum pieces with plastic or paper for 5 minutes, peel away skin; cut capsicum pieces in half lengthways.
Cut each lobster tail Lengthways into four equal pieces.
Place 1 sheet of rice paper in medium bowl of warm water until just softened; lift from water carefulLy, place on board.
Place a piece of capsicum in centre of rice paper; top with a piece of lobster, avocado slice and a few chives.
Roll to enclose; folding in ends (roll should be about 10cm long).
Repeat with remaining rice paper sheets, capsicum, lobster, avocado and chives.
Cut each roll in half to serve.
Combine remaining ingredients in smaLL bowl; serve as a dipping sauce with rolls.