Recipe courtesy: Galaxy Guides

Southern Rock Lobster, Celery and Herb Celery Spring Rolls

makes 16 large spring rolls, each of which can be cut into three canapés (total 48 canapés)


  • 100g rice stick vermicelli, soaked in cold water until reconstituted, drained, dried and snipped into small pieces
  • 20g cleaned coriander root, finely chopped
  • 10g green ginger, peeled weight, finely grated on a Microplane
  • 30g green shallots, (not to be confused with green onions/spring onions they are young shallots) finely sliced
  • 20g leaf celery, leaves only, finely chopped
  • 100g celery, cleaned weight, fine dice
  • 10g Thai chilli with seeds, finely chopped
  • 5g sesame oil
  • 250g green Southern Rock Lobster leg and knuckle meat
  • 15g Megachef fish sauce


  • 1 egg yolk and 30g cold water mixed together for sealing the buns
  • 16 x 24cm square spring roll wrappers

Kumquat and chilli sauce for the spring rolls120g preserved kumquats and syrup – approximately 50:50 fruit and syrup

  • 20g palm sugar, finely grated
  • 5g Thai chilli with seeds, very finely chopped
  • 20g lemon grass, inner soft part only, very finely chopped


Mix everything together and roll into the wrappers, sealing them with the egg wash. Store in airtight containers separated with slap sheets. They will hold for several hours or can be snap frozen and used as required.

Kumquat sauce method

In a blender, Mycook or Thermomix chop the kumquats in the syrup until it is very fine, then stir through the remaining ingredients.

To serve

Pre heat deep-fryer to 160°C
Deep-fry the spring rolls until they are golden. Insert a thermometer from one end into the middle to ensure that the centres are hot. Cut off the ends and cut into three rounds and place them cut side up on serving plates. Add a tiny dab to the top of each piece and serve.

Recipes, text and images © Ann Oliver