Lobster Salad Egg Rolls Mango Habanero Sauce
Savor the crispy perfection of these delectable egg rolls, filled with the irresistible King & Prince Lobster Salad Sensations® and a flavorful slaw. Dip into the mango habanero sauce for a sweet and spicy kick that amplifies every crispy bite!
Menu Part
Ingredients
| 3 | Ounces | Lobster Salad Sensations® (Item# 004510) |
| 5 | Each | Egg Roll Wrappers |
| 1 | Teaspoon | Vegetable Oil |
| 1 | Teaspoon | Ginger, Grated |
| 1 | Teaspoon | Garlic, Finely Chopped |
| 3/4 | Cup | Slaw Mix, Shredded |
| 2 | Each | Scallions, Sliced |
| 1 | Teaspoon | Soy Sauce |
| 1/2 | Teaspoon | Toasted Sesame Oil |
| 1 | Each | Egg, Beaten |
| Mango Habanero Sauce: | ||
| 1/4 | Each | Mango, peeled & Diced |
| 1 | Teaspoon | Rice Wine Vinegar |
| 3 | Tablespoons | Water |
| 1 | Pinch | Salt |
| 1 | Small Clove | Garlic, Chopped |
| 1/8 | Cup | Brown Sugar |
| 1/2 | Each | Habanero pepper, Seeded, Minced |
| 1 1/2 | Teaspoons | Water |
| 1/4 | Teaspoon | Corn Starch |
Directions
- In a sauté pan, heat the oil and add the ginger, garlic, veggies and scallions. Add the soy sauce and sesame oil, let cool and mix with the Lobster Sensations Salad.
- Add 2½ tablespoons of filling and roll the egg rolls in the wrappers and seal with the beaten egg.
- Fry the lobster egg rolls in 350° F oil and let drain on paper towels. Cut in half on a bias and serve with mango habanero sauce.
- For the sauce combine the mango, rice wine vinegar, water, salt, garlic and brown sugar. Bring to a boil, simmer for five minutes and add the habanero peppers. Simmer for another couple of minutes. Add the 1.5 teaspoons of water with the corn starch to make a slurry. Stir the slurry into the mango sauce till thickened and pulse the sauce in a blender.
