Lobster Egg Rolls: A Visual, Step-by-Step Guide

  • 01 of 13

    A Chinese Dish with a New England Twist

    Lobster Egg Roll
    ••• Got leftover lobster meat? Make lobster egg rolls. © 2010 Kim Knox Beckius

    Lobster Egg Rolls are easy to make and a perfect recipe for leftover lobster meat. Make egg rolls with New England flair with this step-by-step, visual guide to how to cook Lobster Egg Rolls with Maple Honey Soy Dipping Sauce.

    Continue to 2 of 13 below.
  • 02 of 13

    Start by Preparing the Vegetables

    Lobster Egg Rolls - Prep the Vegetabales
    ••• Step 1: Shred the cabbage. © 2010 Kim Knox Beckius

    First, you'll want to prepare the vegetables. We had a colossal cabbage, grown by the local farm that delivers vegetables to our door via their CSA program, so we only shredded half a head. Adjust the quantity of cabbage based on the number of Lobster Egg Rolls you'd like to prepare. We wound up with enough filling for 15 egg rolls.

    You'll also want to shred the carrots that will give color and crunch to the egg roll filling. For our first attempt to make Lobster Egg Rolls, we used two raw carrots, peeled first, then shredded.

    Continue to 3 of 13 below.
  • 03 of 13

    Mix Up a New England-y Dipping Sauce

    Lobster Egg Roll Sauce
    ••• Step 2: Prepare the dipping sauce. © 2010 Kim Knox Beckius

    When the urge to make egg rolls with New England flavor first came over me, I knew one thing for certain: The dipping sauce had to contain real maple syrup from New England. After a bit of experimenting, my mother-in-law and I arrived at this recipe for a Maple Honey Soy Dipping Sauce for Lobster Egg Rolls:

    • 1/2 cup honey (We used Swan's Maine Beekeeper Honey)
    • 2 teaspoons pure maple syrup (ours was from Maine)
    • 1-1/2 teaspoons soy sauce
    Continue to 4 of 13 below.
  • 04 of 13

    Warm Up the Egg Roll Insides

    Saute Lobster Egg Roll Filling
    ••• Step 3: Saute the egg roll filling. © 2010 Kim Knox Beckius

    Next, we sauteed the egg roll filling's three ingredients: cabbage, carrots and cooked lobster meat. We happened to have lobster meat from one and a half lobsters--about 1 cup--left over from the night before. (I know: It's hard to believe there could be leftover lobster in my house! But live Maine lobsters were on sale for $3.99 a pound at Stew Leonard's, so my husband bought four for our family of three.) You can also buy cooked lobster meat at a fish market or grocery store seafood counter.

    It took about two minutes to warm the filling until the vegetables were tender.

    Continue to 5 of 13 below.
  • 05 of 13

    Get Ready to Wrap

    Egg Roll Wrap
    ••• Step 4: Scoop filling onto egg roll wraps. © 2010 Kim Knox Beckius

    My husband took an Asian cooking class many years ago, so he was the one who taught me how to wrap an egg roll. We found premade, packaged egg roll wraps at our local Whole Foods Market. For each Lobster Egg Roll, we scooped about an eighth of a cup of warmed lobster, cabbage and carrot mix out of the frying pan and deposited it in one corner of the egg roll wrap.

    Continue to 6 of 13 below.
  • 06 of 13

    Give it a Roll

    How to Wrap an Egg Roll
    ••• Step 5: Roll once from the bottom corner. © 2010 Kim Knox Beckius
    Once you've placed the Lobster Egg Roll filling on the bottom corner of the egg roll wrap, roll once gently to "hide" the filling inside the egg roll.
    Continue to 7 of 13 below.
  • 07 of 13

    Create an Egg Roll Envelope

    Wrapping an Egg Roll
    ••• Step 6: Fold the sides of the egg roll wrapper in. © 2010 Kim Knox Beckius

    As my husband demonstrated, I was fascinated by how easy it is to make egg rolls. The next step is simply to fold in the sides of the egg roll wrapper, creating what looks like an envelope.

    Continue to 8 of 13 below.
  • 08 of 13

    Moisten the Flap

    Seal Lobster Egg Roll
    ••• Step 7: Seal each lobster egg roll. © 2010 Kim Knox Beckius
    Last, dip your finger tip into a cup of water, moisten the edges of the "flap" of your egg roll "envelope," and roll until each Lobster Egg Roll is sealed. I found that I also wanted to moisten the egg roll wrap along the outside of the "flap" after rolling as extra insurance that the wrapper would not leak during cooking.
    Continue to 9 of 13 below.
  • 09 of 13

    Don't Make This Mistake

    Raw Egg Rolls
    ••• Step 8: Once the Lobster Egg Rolls are rolled, they're ready to cook. © 2010 Kim Knox Beckius
    In no time at all, we'd rolled and stacked up a plate of more than a dozen Lobster Egg Rolls, and they were ready to cook. Don't make the mistake I did, though. If you're going to stack egg rolls, slip a sheet of waxed paper in between layers. Mine stuck together, and one ripped and leaked filling when my husband went to cook it. Never fear! I solved the problem by simply double wrapping the whole egg roll in another wrapper.
    Continue to 10 of 13 below.
  • 10 of 13

    Cook the Lobster Egg Rolls in Hot Oil

    Cook Lobster Egg Rolls
    ••• Step 9: Deep fry the egg rolls. © 2010 Kim Knox Beckius

    You have several options for deep frying your batch of Lobster Egg Rolls. If you own an electric deep fryer, utilizing it would give you optimum control over the oil temperature. You can also deep fry egg rolls in a deep fry basket in a large pot of oil on the stove. Chinese Food Expert Rhonda Parkinson suggests an oil temperature of 375 degrees Fahrenheit in her Egg Roll Cooking Tips.

    We opted to cook our Lobster Egg Rolls outdoors in a pot of hot oil on a propane camp stove in order to keep the mess and smell of hot oil out of our kitchen. However, the downside was we did not have a thermometer available to check the oil temperature, and the first Lobster Egg Roll that went into the oil burned up on impact. We allowed the oil to cool for a while, then tried again.

    Continue to 11 of 13 below.
  • 11 of 13

    Keep Careful Watch Until the Lobster Egg Rolls are Perfectly Cooked

    Deep Fry Lobster Egg Rolls
    ••• Step 10: Cook Lobster Egg Rolls until they're golden brown. © 2010 Kim Knox Beckius
    Once you place the Lobster Egg Rolls in hot oil, keep careful watch and remove them from the deep fryer or pot as soon as they are crisp and golden on the outside. My husband cooked anywhere from one to four egg rolls at a time in the pot of hot oil on our camp stove. Long tongs are a good idea for removing the egg rolls from the oil once they're cooked.
    Continue to 12 of 13 below.
  • 12 of 13

    Allow Lobster Egg Rolls to Drain on Paper Plates or Towels

    Lobster Egg Rolls
    ••• Step 11: Drain the deep fried egg rolls. © 2010 Kim Knox Beckius
    When you remove the cooked Lobster Egg Rolls from the pot or deep fryer, place them onto paper plates or paper towels, and allow the oil to drain off a bit before serving. Our Lobster Egg Rolls stayed hot for quite some time, but serving them fairly quickly is a good idea.
    Continue to 13 of 13 below.
  • 13 of 13

    Enjoy Lobster Egg Rolls as an Appetizer or Even a Light Supper

    Dip Lobster Egg Roll
    ••• Step 12: Serve Lobster Egg Rolls with Maple Honey Soy Dipping Sauce. © 2010 Kim Knox Beckius

    The verdict: The Lobster Egg Rolls were filling and delicious! One or two would make a perfect appetizer course for a Chinese- or seafood-themed dinner if you're entertaining company. Or, indulge in three or four Lobster Egg Rolls and salad on the side, and you have the makings of a completely satisfying summer supper with a distinct taste of New England.

    Enjoy!