Side Pannel
Lobster Rolls
Ingredients List
- 1 lb Lobster meat; diced
- 1/4 c Bamboo shoots; finely
- -chopped
- 1/4 c Water chestnuts; chopped
- -fine
- 1/2 ts Garlic powder
- 1/2 ts Salt
- 8 Eggroll skins
- 2 tb Flour
- Oil for deep-frying
Directions
Combine the lobster, bamboo shoots, water chestnuts, and seasonings. Place
some of the mixture near one edge of each of the eggroll skins. Begin
rolling, jelly roll fashion; after the first turn, fold the ends toward the
center and continue rolling. Mix the flour with enough cold water to form a
paste in a small bowl. Seal the edges of the lobster rolls with the paste.
Heat the oil until almost smoking in a wok or deep pan. When hot, deep-fry
the rolls until golden brown, about 2 to 3 minutes. Drain and serve while
hot.
PLUM BLOSSOM
STEMMONS FREEWAY NORTH, DALLAS
WINE: WANG FU
some of the mixture near one edge of each of the eggroll skins. Begin
rolling, jelly roll fashion; after the first turn, fold the ends toward the
center and continue rolling. Mix the flour with enough cold water to form a
paste in a small bowl. Seal the edges of the lobster rolls with the paste.
Heat the oil until almost smoking in a wok or deep pan. When hot, deep-fry
the rolls until golden brown, about 2 to 3 minutes. Drain and serve while
hot.
PLUM BLOSSOM
STEMMONS FREEWAY NORTH, DALLAS
WINE: WANG FU
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