Lobster-Daikon Spring Rolls With Coconut Lime Dressing

For the lobster daikon sprout spring

rolls:

4 Pieces rice paper -- placed between

warm damp terry towels

1 lobster

cut into strips

1/4 Package daikon radish sprouts -- bottom cut off

1/2 red pepper -- long julienne

1/2 yellow pepper -- long julienne

1/2 cucumber -- long julienne

1/4 carrot -- long julienne

2 Ounces napa cabbage -- chiffonade

8 basil leaves

8 mint leaves

12 cilantro leaves

For the creamy coconut lime dressing:

2 Ounces canola oil

1/2 Ounce garlic -- chopped

1 Ounce shallot -- chopped

1 Ounce lemon grass -- chopped

1 Ounce ginger -- chopped

4 Ounces sushi vinegar

1 Ounce mirin

8 Ounces coconut milk

Fish sauce -- to taste

1 Teaspoon sambal -- garlic-chili

condiment

1/8 Bunch cilantro -- chopped fine

2 limes -- juiced