Ingredients:

2 tablespoons seasoned rice vinegar
2 tablespoons lime juice
2 tablespoons hoisin sauce
2 tablespoons minced peeled fresh ginger
1 tablespoon Asian fi sh sauce
8 (8-inch) rice-paper rounds
2 cups lightly packed thinly sliced romaine lettuce
1/3 cup lightly packed fresh mint leaves
1/3 cup lightly packed fresh cilantro leaves
1/3 cup lightly packed fresh basil leaves
½ pound cooked lobster meat, cut into
½-inch pieces

Directions:

To make dipping sauce, whisk together vinegar, lime juice, hoisin sauce, ginger, and fi sh sauce in small bowl.

Soak rice-paper rounds, 1 at a time, in large bowl of hot water just until softened, 10–30 seconds. Drain on paper towels.

Toss together lettuce, mint, cilantro, and basil in medium bowl.

Place 4 softened rice-paper rounds on work surface. Put about ¼ cup of lobster meat along center of each wrapper; top each with ½ cup of lettuce mixture. Fold in sides of each wrapper and roll up tightly to enclose filling. Cut each roll in half on diagonal. Serve with dipping sauce.