This seafood recipe is cool to make and casually refreshing to eat. Get hands-on practice with these seafood spring rolls that star lobster chunks and bold ingredients like mint leaves. While taking just minutes to prepare you can enjoy these nutritious rolls dipped in a unique, homemade Thai chili sauce.

(serves 2)

INGREDIENTS:
1 Lobster Tail (cooked and then cut into large chunks)4 rice papers (about 10" size)
1.5 cup iceberg lettuce (shredded)2 sprigs of mint (leaves only)1 cup carrots (shredded)1 ripe avocado (sliced)

For the Dipping Sauce:
Simply mix all ingredients and set in the refrigerator to chill.

1/4 cup fresh lime juice or distilled white vinegar
1/4 cup water
1/4 cup fish sauce
1/4 cup white granulated sugar
1 clove garlic (finely minced)
1 fresh Thai chili pepper (thinly sliced)

DIRECTIONS:

1. Dip rice paper in warm water for about 2 to 3 seconds and place it on a plate or clean surface larger that's larger than the rice paper.
2. Add lettuce, carrots, mint leaves, avocado, and Lobster meat on the rice paper.
3. Wrap the Lobster roll like a burrito sealing both ends.
4. Enjoy immediately with dipping sauce.

NOTE: If your summer rolls become a bit tough from sitting out too long, simply dip the rolls in warm water for about 3 seconds to get it soft again.