Lobster Cashew and Tamarind Spring Roll

INGREDIENTS:7 oz. sliced lobster ½ oz. chopped garlic 2 Tbsp. cashews
5 sheets spring roll wrappers
1 Tbsp. tamarind juice
1 Tbsp. sugar
1 Tbsp. oyster sauce
to taste, salt and pepper
3 cups vegetable oil
1 piece carrot
2 oz. sweet corn DIRECTIONS:Combine lobster, oyster sauce, cashew nuts, sugar, shaved carrot, sweet corn, tamarind juice, garlic, salt and pepper in a bowl. Distribute mixture among the five spring roll wrappers and seal. Deep-fry the rolls in hot oil over medium heat until golden brown. Serve with dipping sauces, such as chili sauce, plum sauce, or pineapple sauce.SERVINGS:1 serving