Lobster Egg Rolls

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Ingredientslobster egg rolls 1

  • 1 lb. of lobster meat, dices
  • 8 egg roll skins
  • ¼ cup bamboo shoots, chopped
  • ¼ cup of water chestnuts, chopped
  • 2 tablespoons of flour
  • ½ teaspoon of garlic powder
  • ½ teaspoon of salt
  • Oil, for deep-frying


  1. Combine the lobster meat, the chopped bamboo shoots, chopped water chestnuts, garlic powder and salt.
  2. Roll the mixture into the egg roll skins, then fold the ends toward the center and continue rolling.
  3. Mix the flour with water to form a paste in a small bowl.
  4. Seal the edges of the lobster rolls using the paste.
  5. Heat the oil until almost smoking in a deep pan or a work.  Deep-fry the rolls until they turn a golden brown color (takes about 3 minutes).
  6. Drain and serve hot.
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