Spring Rolls

I had some amazing lobster spring rolls the other night, and wanted to try to make some. Tonight was the test, and they passed with delicious flying colors. I made the lobster ones with three lobster tails that were on sale and perfect for this. I also made chicken ones with leftover rotisserie chicken. Aside from the difference in protein, the rest of the recipe is the same for both. (You could also use shrimp, steak, pork, whatever.) You'll need a package of broccoli slaw-- the kind with carrots and cabbage, a package of egg roll or spring roll wrappers, garlic, onion, black pepper, and tempura sauce. If you can't find tempura sauce, you can use soy sauce and a pinch of brown sugar. Heat everything together in a large skillet, except the wrappers. The veggies need to get a little soft, but still have some crispness. After the filling is cooled, fill and fold the wrappers up to make a little roll. I use a deep-fryer, but you could also use a sauce pan with 2-3" of oil. Fry them for 3 minutes each, then drain on paper towel or newspaper.