Just in time for the Summer season!!

Lobster Egg Rolls__A
Recipe Description:
Wrap is a crisp and succulant Eggland’s Best eggs, cold water and salt, mix in all-purpose flour. Inside: Egg, shredded cabbage & carrots, salt, sugar, soy sauce and sesame oil, scallions mayo, pepper, touch of garlic salt. Serve with Soy sauce and Hot Chinese mustard.

  • Prep time: 7 Minutes
  • Cook time: 8 Minutes
  • Number of Servings: 8 servings

Recipe Ingredients:
8 Eggland’s Best eggs scrambled, cold water and salt, mix in all-purpose flour. Inside: Egg, 3.5 oz. shredded cabbage & carrots, 1/4 tsp. salt, 1 tsp. sugar, liberal amount soy sauce and sesame oil, 1 oz. scallions, 1/3 oz. mayo, 1/2 tsp.pepper, touch of garlic salt. Add 4 oz.pre-cooked cold lobsters. Serve with Soy sauce and Hot Chinese mustard.

Lobster Egg Rolls__B

Preparation/Cooking Instructions:
To prepare the inside, add the eggs onto the pan to scramble, and after cooked, leave stand. Then take and add to them the shredded cabbage & carrots, salt, sugar, soy sauce and sesame oil, scallions, mayo, pepper, and garlic salt–in this order. Make sure a new pan has non-stick or olive oil to keep shell from sticking to this pan. Add Eggland’s Best eggs, cold water and salt, mix in all-purpose flour with a whisk or electric mixer, add to a pan to cook the outer shell. Once it starts to brown, add the inner contents.Add.pre-cooked cold lobsters de shelled. Wrap it up using a buffer on both sides, and roll it up, use a toothpick to stop from unrolling, and wait 5 minutes. Serve with Soy sauce and Hot Chinese mustard.

You are ready to E-N-J-O-Y !!!

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