This AWESOME recipe has over twenty ingredients. Iit will cost you your house and first born and the debt collection agencies will be calling you every minute. I would have to suggest that you not even attempt to cook this meal unless it’s for someone you truly love. Very expensive and labor intensive. Anyway:

2 each Spring Roll Wrappers
1 each 1 lb lobster- cooked and cooled
3 each Shiitake mushroom cap
2 oz. julienne carrot
2 oz. julienne red pepper
2 oz. julienne cucumber - seeds removed
3 oz. chiffonade napa cabbage
2 oz. julienne mango (optional)
1/4 tsp finely chopped garlic
1/4 tsp finely chopped ginger
1/2 oz. sesame oil
1/2 oz. soy sauce
1 tsp sesame seeds
Salt and pepper to taste
Ponzu- Ginger Dipping Sauce:
1/4 tsp finely chopped garlic
1/4 tsp finely chopped ginger
1/2 oz. sesame oil
1.5 oz. soy sauce
1/2 oz. water
1/2 oz. orange juice (freshly squeezed)
1/2 tsp. julienne green onion
Begin by rehydrating the spring roll wrappers in warm water.
Let stand.
Poach the lobster for about 5-6 minutes and cool.
Remove the tail/ knuckle and tail meat.
Rough chop the meat.
Heat a saute pan with sesame oil and cook the garlic and ginger for about
1
minute.
Add the carrot, red pepper, and mushrooms.
Saute for another minute and add the Napa cabbage.
Add the soy sauce and cook until the cabbage has been wilted.
Add the sesame seeds.
Season with salt and pepper.
Strain off the excess liquid and cool.
Lay on spring roll wrapper on a cutting board and use about 2 oz of
lobster
meat and half the cooled mixture.
Lay down the cucumber and mango.
Make sure the mixture is being laid down compactly in the front 1/3 of the
wrapper.
Roll over the end of the wrapper so it covers the mixture and very tightly
roll it over a 1/4 turn.
Tuck in the sides and finish rolling.
Repeat with the second wrapper.
For the dipping sauce combine all ingredients except the sesame oil and
whisk together.
Slowly add the sesame oil while you continue whisking.