Lobster Egg Rolls

Ingredients

1 lb. Phillips Lobster Claw & Knuckle Meat
2 Tbsp. canola oil
2 Tbsp. freshly minced garlic
2 Tbsp. freshly minced ginger
1 cup freshly minced brown mushrooms
1 lb. tri-color coleslaw
5 scallions
1 Tbsp. soy sauce
½ Tbsp. hoisin sauce
2 tsp. sesame oil
1 tsp. chili oil
salt, to taste
13 egg roll wrappers
water, for wetting egg roll wrappers

Cooking Instructions

• To make egg roll filling: Heat oil in a large pan over medium-high heat. Add garlic and ginger then sauté for 3-5 mins. Add mushrooms and sauté for another 3-5 mins. Stir in coleslaw, scallions, soy sauce, hoisin sauce, sesame oil, chili oil and salt, then cook until coleslaw is lightly wilted. Stir in lobster and cook for another 60-90 seconds, then remove from heat and let cool to room temperature.
• To build egg rolls: Working one at a time, lay an egg roll wrapper flat and with one corner pointing directly back at you. Dip your finger in small ramekin of water then lightly wet the edges of the egg roll wrapper. Add ~2 heaping Tbsp. of egg roll filling in the center of the egg roll. Take the egg roll corner nearest to you and roll it over top the filling. Fold in the sides, then finish rolling the egg roll. Be sure not to overstuff your egg rolls, as they’re more likely to break open when frying. Repeat with remaining ingredients.
• To fry egg rolls: Heat 2″ deep oil in a pan between 350º to 375ºF. Maintain this range while frying. Working three or four egg rolls at a time (don’t overcrowd the pan), fry for 1-2 minutes per side or until golden-brown. Remove from oil and drain. Serve immediately with sweet chili dipping sauce. Enjoy!

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