Lobster Springrolls With Vietnamese Vegetables and Orange Lemongrass Ponzu

This recipe comes to us from Bevery Hills' fabulous L'Ermitage Hotel. The Ponzu sauce is also great as a dipping sauce for other Asian foods.

1 Maine lobster - 1 1/2 lbs. 1 package spring roll wrappers 12" x 12" square 1 carrot, finely julienned 1/4 zucchini, finely julienned 1/4 package cellophane noodles 1/2 bunch cilantro, minced 2 springs fresh mint, minced 1 pinch crushed red pepper 1 spring fresh lemongrass, finely sliced juice of 2 oranges juice of 1 lemon 1/4 c soy sauce 1 small clove garlic, finely minced or pressed 1 very small piece ginger, minced 1 cup mizuna greens 1 egg (for egg wash) 5 cups canola or frying oil

Blanch lobster in a rolling boil for 7 to 8 minutes, then place in an ice bath. When cooled, remove lobster meat from shell and dice into 1/2 pieces. Reserve. Prepare the spring roll mixture. In a medium bowl combine the julienned vegetables, 1/2 the mint, 1/2 the cilantro, crush red pepper, garlic, ginger and pre-soaked cellophane noodles. Add the lobster pieces. Prepare the dipping sauce. In a small saucepan, reduce the orange juice to a syrupy consistency and let cool. In a small bowl, combine the reduced orange juice, the juice of 1 lemon, soy sauce, the other 1/2 of the mint and cilantro and the lemongrass. Set aside. Wrap the spring rolls. Lay a double spring roll wrapper flat on a work table. Brush the perimeter with egg wash (approximately 1/2" band). Place filling mixture in center of wrapper and fold as if folding an envelope. Roll up reserve dough and seal with more egg wash. Reserve. Assembling the dish. Heat frying oil to 350 - 375° F. Submerge spring rolls and cook for 2-3 minutes. Remove and drain on paper towel. Place greens at the center of the plate and arrange one spring roll, cut on the diagonal, on the greens. Serve the dipping sauce on the side.