Many folks when traveling around Ecuador make a stop in San Clemente just to say hi, or to stay for a few days or even to look for something to rent or buy. Some ask if they can bring anything from the States or Canada when they come to visit. I have kept a post-it note list with items that we cannot find here that I call my Wish List. When someone asks if they can bring us something I have been just sending them my list. Pick up one item or more – whatever they can easily fit in the luggage and I will happily pay for what you bring.
When Colleen and Richard stopped by Saturday morning they were bearing gifts. Things that I cannot find here that are special food memories from times gone by. One of those items was Spring Roll Wraps. Now before some of my readers get their backs up, we buy locally as much as we can get, we try very hard to spend our money right here in San Clemente, living as close to the locals way of life as possible – we don’t live in a fancy US style apartment or house but…there are things that we loved back in the states one is going to a Japanese or Thai or Malaysian restaurant and having Green Curry Chicken, Pho (pronounced Fa) or Malaysian Chicken Curry with Roti…most I can make almost from scratch but when it comes to Spring Rolls (summer rolls) I will never be able to make those thin rice pancakes no matter how hard I try. So that is where my wish list come into play, things like cardamom seeds, poppy seeds or these Spring Roll Wrappers, that I have not seen here. So all you folks out there that are just ready to give me a hard time about not Going Native, stop and think about those special things that you love, can do without of course but how wonderful when you can make your own version using local produce and the freshest seafood.
So I decided to make Lobster Spring Rolls. Oh My! They were out of this world, Joe had the forethought to take a picture before we gobbled them down.
Lobster Spring Rolls
- 2 Lobsters steamed, cooled and taken out of the shell cut into bite sized pieces
- you can substitute shrimp that is how we normally have them
- 2 leaves of lettuce cut Julienne
- 1 small avocado sliced
- 1 small carrot grated
- fresh basil leaves
- small amount of cooked thin rice noodles
- 4 spring roll wraps
Spring roll wraps are a dry thin rice pancake, these should be rehydrated by adding a small amount of warm water to both sides of the pancake. When it become pliable add your ingredients putting your lobster or shrimp down first close to one end of the pancake, then the balance of the ingredients, DO NOT OVERPACK as it will not be easy to roll up. Start with the filled end and roll, pulling in the ends as you go along. The pancake will stick to itself sealing.
Peanut Sauce for dipping:
- 3 tablespoons of fresh peanut butter
- 2 tablespoons of hoisin sauce
- 2 tablespoons of water
- 2 tablespoons of chopped peanuts
- 1 teaspoon of hot sauce
Mix first three ingredients together over heat until peanut butter is melted and a sauce consistency, add more water if needed. Set aside and cool add chopped peanuts and hot sauce to taste. It should have a sweet and hot taste add a bit more hoisin if it is not sweet enough.
I forgot the avocado and ended up just laying them on top, it was unbelievable and we cannot thank Colleen and Richard for hand delivering these spring roll wraps to us all the way from Canada. You guys need to come back over and we will make up another batch for you to test.