Lobster Spring Roll with Ponzu-Ginger Dipping Sauce

Begin by rehydrating the spring roll wrappers in warm water. Let stand.

Poach the lobster for about 5-6 minutes and cool. Remove the tail/ knuckle and tail meat.

Rough chop the meat.

Heat a saute pan with sesame oil and cook the garlic and ginger for about 1 minute.

Add the carrot, red pepper, and mushrooms. Saute for another minute and add the Napa cabbage. Add the soy sauce and cook until the cabbage has been wilted. Add the sesame seeds.

Season with salt and pepper. Strain off the excess liquid and cool. Lay on spring roll wrapper on a cutting board and use about 2 oz of lobster meat and half the cooled mixture.

Lay down the cucumber and mango. Make sure the mixture is being laid down compactly in the front 1/3 of the wrapper.

Roll over the end of the wrapper so it covers the mixture and very tightly roll it over a 1/4 turn.

Tuck in the sides and finish rolling.

Repeat with the second wrapper.

For the dipping sauce combine all ingredients except the sesame oil and whisk together.

Slowly add the sesame oil while you continue whisking.