Lobster Spring Rolls With A Citrus-Chili Dipping Sauce

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2 (1 1/2-pound) lobsters

2 tablespoons toasted sesame oil

2 teaspoons minced fresh ginger

2 teaspoons minced garlic

2 small red Thai chiles, seeded and diced

1/2 pound Napa cabbage, shredded (about 3 cups)

1 large carrot, peeled and cut into matchsticks (about 1 1/4 cups)

1/2 cup diagonally sliced green onions

1/4 cup chopped fresh cilantro leaves

1 teaspoon salt

3/4 teaspoon freshly ground white pepper

1 large egg, lightly beaten

1 tablespoon water

16 spring roll wrappers

Peanut oil, for frying

Citrus-Chile Dipping sauce, recipe follows

Fresh cilantro sprigs, for garnish

3 tablespoons chili garlic sauce

1/4 cup mirin

6 tablespoons pineapple juice

1 tablespoon fresh orange juice

1 tablespoon fresh lime juice

1/2 teaspoon orange zest

1 tablespoon cornstarch

2 teaspoons toasted sesame oil

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