This easy to assemble appetizer can be made with crab, shrimp or lobster. It is light, yet full of flavor and beautiful to look at.

Yield: 4 portions

Ingredients:

• 14 oz lobster cooked and cut into ¼ inch dice
• 1 ea avocado diced
• 4 ea rice paper wrappers
• 2 oz peeled carrots cut into julienne
• 2 oz cucumber cut into julienne
• 2 oz Napa cabbage chopped
• 2 tsps Hoisin sauce
• 2 tsps Thai chili pepper syrup (recipe to follow)
• 2 tsps Sweet Thai Chili sauce

*For garnish*

• 4 leaf Bibb lettuce
• Sprinkle sesame seeds black& white
• 12 slices lotus root deep fried
• 4 oz mango relish (recipe to follow)

Procedure:
1. In a bowl mix the lobster meat, avocado, carrots and cucumber add the Napa cabbage hoisin, Thai Chili syrup and sweet Thai chili sauce
2. Wet the rice paper wraps with cold water till they are pliable  
3. Divide the lobster mix into four portions and place a portion onto each wrap and roll up like a spring roll
4. To plate place a leaf of Bibb lettuce onto the centre of each plate and cut the wrap in half and place on top of the lettuce.
5. Garnish with the mango relish, and the lotus root then sprinkle with the sesame seeds,
6. In a small container pour some Thai chili syrup and use this as a dipping sauce.

Thai Chili Pepper Syrup Recipe:

• 8 fl ounces water
• 8 ounces sugar
• 6 ea leaves basil chopped
• 6 ea leaves mint chopped
• 6 ea leaves kefir
• 4 ea Thai peppers chopped
• 1 tsp fish sauce
• ¼ fl ounce rice vinegar

Procedure:
Boil everything together till syrup thickens then let cool down and add all the chopped herbs

Mango Relish Recipe:

• 4oz mango peeled and diced
• 1 ea jalapeno pepper roasted and diced
• 1oz red bell pepper diced
• 1oz red, peeled onion diced
• 1 tsp honey
• 1 oz fresh chopped cilantro chopped
• Salt to taste

Procedure:
Mix all ingredients together  

Recipe courtesy of Executive Chef Michael Braun of the Sheraton Dallas Hotel in Dallas, Texas. For more information, please visit www.sheratondallashotel.com or call (214) 922-8000.