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.
Rolls¼ cuppeanut oil4green onions, green part only, finely chopped1large shallot, finely chopped2shiitake mushrooms, finely chopped300 gmChinese cabbage, finely shredded1.5 kgcooked lobster, meat removed, cleaned and finely chopped250 gm fresh rice noodles sheets, cut into 12 10x20cm rectanglesNuoc cham (dipping sauce)½fresh red birdseye chilli, finely chopped1clove of garlic, finely chopped3 tspcaster sugar¼ cuplime juice2 tbspfish sauce
For nuoc cham, combine all ingredients in a small bowl. Makes about ½ cup.
Heat ¼ cup oil in a small frying pan until almost smoking, remove pan from heat, add green onions, then leave to cool.
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.
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.