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Export 11 ingredients for grocery delivery
Step 1
For nuoc cham, combine all ingredients in a small bowl. Makes about ½ cup.
Step 2
Heat ¼ cup oil in a small frying pan until almost smoking, remove pan from heat, add green onions, then leave to cool.
Step 3
Heat 1 tbsp oil in a wok, add shallot and mushrooms and stir-fry over high heat for 1 minute, then add cabbage and stir-fry for 1 minute or until just wilted. Remove from heat, add lobster and sea salt to taste and combine well. Place a heaped tablespoonful of lobster mixture on one end of a rice noodle rectangle, roll up to enclose filling, leaving ends open, then repeat with remaining rectangles and lobster mixture.
Step 4
Place rolls in a large baking paper-lined bamboo steamer, cover and steam over a wok of simmering water for 5 minutes. Transfer rolls to plates, spoon over a little green onion oil and serve immediately with small dipping bowls of nûoc cham to the side.
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