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.
- 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
- 1For nuoc cham, combine all ingredients in a small bowl. Makes about ½ cup.
- 2Heat ¼ cup oil in a small frying pan until almost smoking, remove pan from heat, add green onions, then leave to cool.
- 3Heat 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.
- 4Place 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.