Lobster Crab and Shrimp Rice Paper Rolls with Easy Peanut Dipping Sauce Betty – 8-10 Rolls

10 -12 oz shelled cooked lobster, crab, and shrimp (or any single or combination), cut ½” cubes

2 T roughly chopped cilantro (or mint or basil)

1/2 cup thinly sliced sweet red pepper

1/2 cup thinly into matchsticks, seeded halved cucumber

1/4 cup thinly sliced peeled firm mango

1 tsp lime zest (or lemon)

2 tsp lime juice (or lemon)

1 tsp fish sauce

1 tsp vegetabIe oil

2 tsp finely minced jalapeño pepper, ribs seeds removed

8-10 rice paper wrappers

3/4 cups finely shredded iceburg lettuce

10-12 butter lettuce or Boston lettuce leaves

Dipping Sauce:

1/2 cup peanut butter

2 tsp sugar or honey

1 Sriracha or other hot sauce (or to taste)

2 T hoisin sauce

1 T lower sodium soy sauce (preferably Lee Kum Kee Green label/cap)

1 T rice vinegar

2 T water (or more to thin the sauce to dipping consistency)

Dipping Sauce: In small bowl, stir together peanut butter, chili sauce, hoisin, soy sauce, vinegar, water and fish sauce; set aside.

Toss cooked lobster/crab/shrimp with the 1 tsp oil, fish sauce (or soy sauce), lime zest and juice, jalapeño, and cilantro. Have the red pepper, cucumber, mango, carrots and shredded lettuce prepped and set aside

Fill shallow dish with lukewarm water; soak rice paper wrappers, 1 at a time, until just pliable but still a bit stiff, 15-20 seconds. Place on a slightly oiled cutting board.

Place about 1 T lettuce, some seafood mixture, a little of each vegetable and mango over the bottom of each wrapper. Fold sides over filling, tightly roll up, before finishing rolling, add a few more strips of mango and carrots so they’ll show through the rice paper and finish rolling. Cut in half on the bias with a serrated knife and place on lettuce leaves. Serve with dipping sauce.

You can make these ahead of time by placing rolls on a butter lettuce leaves, and wrapped with plastic wrap overwrap with plastic wrap and refrigerate for up to 4 hours.)