Lobster Roll with Yuzu Cashew Dipping Sauce

• 1 package rice paper wrappers
• Cooked lobster meat
• Basil leaves
• Granny Smith apples, julienned
• Enoki Mushrooms
• Baby cucumbers with flowers (if available)
• Yuzu Cashew Dipping Sauce, recipe follows
• 1/4 cup sweet soy sauce
• 1/4 cup teriyaki sauce (recommended: Kikkoman)
• 2 tablespoons yuzu
• 2 tablespoons fish sauce
• 2 tablespoons sesame seed oil
• 2 tablespoons salad oil
• 2 tablespoons rice wine vinegar
• 1 teaspoon finely minced kaffir lime leaf
• 2 teaspoons finely chopped cilantro leaves
• 1 cup unsalted cashews, lightly toasted and chopped

1. Soak each rice paper in warm water before rolling.
2. Cut each sheet into 4 pieces by first cutting across and then diagonal.
3. Place a few basil leaves and some lobster meat down on 1/4 of the soaked wrapper.
4. Next place some apple, mushrooms, and baby cucumber on top.
5. Roll in a cone shape and store under a damp paper towel before serving with the dipping sauce.
6. Combine all ingredients except the cilantro and cashews.
7. Pulse with hand blender or blender.
8. Fold in chopped cilantro and cashews.

rice paper, lobster, basil, apples, enoki mushrooms, cucumbers, dipping sauce, sweet soy sauce, teriyaki sauce, yuzu, fish sauce, sesame seed oil, salad oil, rice wine vinegar, lime leaf, cilantro, unsalted cashews

Taken from www.foodnetwork.com/recipes/lobster-roll-with-yuzo-cashew-dipping-sauce-recipe.html (may not work)