Chef Domenic Chiaromonte's Lobster Spring Rolls - WFSB 3 Connecticut

Chef Domenic Chiaromonte's Lobster Spring Rolls

Lobster Spring Rolls


250gr lobster meat, diced
3 snow peas, julienned
½ med carrot julienned
1 baby bok choy fine chop
½ med red onion julienned
4 pcs baby corn chopped
1 tbsp. chopped fresh ginger
8 spring roll wrappers
1 egg yolk to seal the wrappers
3 tbsp. oyster sauce
2 tbsp. soy sauce
2 tbsp hoisin sauce
4 tbsp. sesame oil


Stir-fry all the vegetables and figs together in the sesame oil until tender. Add the soy sauce, ginger, hoisin and oyster sauce to the hot pan and vegetables. Mix until well incorporated and cool the vegetable stir-fry.

In a mixing bowl, combine stir-fried vegetables and lobster; try to squeeze out all the excess liquid.

Place 2 springroll wraps on top of each other, placing one corner facing you. Place ¼ of the mixture horizontal from you from right corner of wrap to left corner.

Egg wash all edges. Fold in left and right corner, then start with corner facing you and roll up to opposite corner, sealing at the end. The Spring Rolls are ready to be deep fried at 350°F until golden brown.


Recipe Courtesy: Chef Domenic Chiaromonte

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