Celebrate the Chinese New Year at Susanna Foo in Radnor!


Lobster Spring Rolls with Papaya Salad and Honey Mustard Sauce

Make about 12 Lobster Spring Rolls

2 One pound Maine Lobster, Cooked and shelled or 12 oz. Lobster meat
1 tablespoons vodka, gin or vermouth
2 tablespoons mayonnaise

1/2 pound shrimp, shelled and deveined
1 large shallots, peeled & chopped
3 fresh water chestnut, peeled and chopped
1 teaspoon grated fresh gingerroot
1 tablespoon finely chopped cilantro
1 tablespoon vodka, gin or vermouth
1 small egg, slightly beaten
1/2-teaspoon salt
Fresh ground white pepper
1-package very thin square spring roll wrappers
2-egg yolk
¼ cup Honey
¼ cup grainy Dijon mustard

Cut the lobster into about ½ inch piece; Place the lobster in a medium size bowl, mix the lobster with vodka and mayonnaise. Set aside.

Place the shallots & water chestnut into a small food processor and pulse until finely chopped. Add shrimp, ginger, cilantro and pulse until finely chopped
Remove and place into a large mixing bowl, stir in vodka, egg white, salt and pepper. Mix well, and then fold in the reserved lobster-vodka mixture.

Place 2 tablespoon of lobster mixture on the wrapper, slightly below the center. Bring the point of the wrapper up over the filling, tuck it under and roll once tightly, then fold in the 2 sides neatly. Brush the opposite point of the wrapper with some of the egg yolk. Roll up the egg roll and press to seal. Place the filled spring roll on a platter, sealed side down, and cover with a damp towel. Repeat. When all spring rolls are finished, cover the platter with a damp towel then plastic wrap.

Mix well the honey and mustard in a medium bowl.

Pour about 6 inches oil in a fryer and heat to 350 degrees F. Cook the spring rolls about 4 minutes, turning once, until they are golden brown. Drain on paper towels. Serve immediately

For more info on the Chinese New Year celebration, click below:




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