3 cups fresh peas (if you can't find super-fresh peas, use defrosted frozen)
3 sliced shallots
1 bunch pea tendrils, chopped, a few pieces left whole for garnish
1 pound capellini, cooked in salted water, drained
4 softened Rice Paper wrappers
10 ounces cooked lobster meat
1 cup brown butter
1 cup fresh morel mushrooms (about 4), rinsed and dried, cut into 1/2-inch slices
2 tablespoons minced parsley
Juice of 1 lemon
Olive oil for cooking
Kosher salt and freshly ground black pepper
In a food processor, pulse peas to achieve a chunky texture.
In a large non-stick wok or sauté pan over high heat, add shallots, season with salt and sauté until lightly caramelized, about 1 to 2 minutes. Add chopped pea tendrils and toss to wilt. Add about 2 tablespoons olive oil and toss thoroughly. Add cappelini and pea purée, season with salt and pepper and toss until warmed through and well-combined.
Meanwhile, in a small saucepan over high heat, bring brown butter to a simmer and add morels. Cook morels until slightly softened, about 1 to 2 minutes. Finish sauce with parsley, salt and pepper, and fresh lemon juice.
To make summer rolls, lay out 1 Rice Paper wrapper. Halve each lobster piece so it's not so thick and place lobster meat in middle of wrapper, pink side down. Top lobster with capellini mixture and roll up. Repeat with remaining filling and wrappers.
To serve, divide rolls among four plates, top each roll with brown butter morel sauce and garnish with pea tendrils.