• 2 medium sized lobsters, diced
  • 50g rice vermicelli noodles
  • 20 round (20cm diameter) rice paper sheets
  • 1 carrot, peeled, cut into matchsticks
  • ¼ cup (40g) finely chopped peanuts
  • 20 mint leaves
  • 20 coriander leaves

Peanut sauce

  • 1 tblspn peanut oil
  • 1 garlic clove, finely chopped
  • 2 red seeded chillies, finely chopped
  • ½ cup unsalted roasted peanuts, finely chopped
  • ½ cup water
  • ⅓ cup coconut milk
  • 1 tblspn lime juice
  • 1 tblspn fish sauce
  • 1 tblspn brown sugar


  1. Heat the oil in a small saucepan over medium heat. Add garlic and chilli and cook for one minute. Add in the remainder of the peanut sauce ingredients and simmer for 5 minutes or until sauce thickens.
  2. Remove sauce from heat and set aside to cool.
  3. Prepare the vermicelli noodles as directed on the instructions.
  4. Soak one rice paper sheet in warm water for 30 seconds or until soft. Drain on a paper towel.
  5. Place a finger length line of lobster meat in the centre of the rice paper sheet. Place the noodles on top of the lobster meat along with the carrots, peanuts, a mint leaf and coriander leaf. Fold in ends and roll up firmly to enclose the filling. Repeat this to make 20 spring rolls.
  6. Place on a serving dish with the peanut sauce.