FAST FOOD
Lobster and rice noodle rolls with green onion oil

Lobster and rice noodle rolls with green onion oil

Bánh cuôn, soft fresh rice noodle sheets, are found in Asian food stores. They should be stored at room temperature as refrigeration causes them to be brittle and prone to tearing.

Serves 4



Rolls
¼ cup   peanut oil
4   green onions, green part only, finely chopped
1   large shallot, finely chopped
2   shiitake mushrooms, finely chopped
300 gm   Chinese cabbage, finely shredded
1.5 kg   cooked lobster, meat removed, cleaned and finely chopped
250 gm   fresh rice noodles sheets, cut into 12 10x20cm rectangles
Nuoc cham (dipping sauce)
½   fresh red birdseye chilli, finely chopped
1   clove of garlic, finely chopped
3 tsp   caster sugar
¼ cup   lime juice
2 tbsp   fish sauce


1 For nuoc cham, combine all ingredients in a small bowl. Makes about ½ cup.
2 Heat ¼ cup oil in a small frying pan until almost smoking, remove pan from heat, add green onions, then leave to cool.
3 Heat 1 tbsp oil in a wok, add shallot and mushrooms and stir-fry over high heat for 1 minute, then add cabbage and stir-fry for 1 minute or until just wilted. Remove from heat, add lobster and sea salt to taste and combine well. Place a heaped tablespoonful of lobster mixture on one end of a rice noodle rectangle, roll up to enclose filling, leaving ends open, then repeat with remaining rectangles and lobster mixture.
4 Place rolls in a large baking paper-lined bamboo steamer, cover and steam over a wok of simmering water for 5 minutes. Transfer rolls to plates, spoon over a little green onion oil and serve immediately with small dipping bowls of nûoc cham to the side.


RECIPE Sophia Young PHOTOGRAPHY Geoff Lung STYLING Sophia Young


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