To make the dipping sauce, whisk together in a small bowl the orange zest, orange juice, soy sauce, sesame oil, sugar, and chile sauce and set aside until ready to use.

To make the summer rolls, first cook the vermicelli according to the package instructions. Transfer to a bowl of ice water to stop the cooking, then drain and set aside. Reserve the bowl of ice water for the asparagus.

Fill a large high-sided skillet with 1 inch of water. Bring to a boil over high heat, about 4 minutes. Heavily salt the water and add the asparagus. Cook until the asparagus is crisp-tender, about 3 minutes, then use tongs to transfer to the bowl of ice water to stop the cooking. Drain the asparagus and set aside until ready to use.

Fill a large shallow dish with very hot water. Working quickly, completely submerge one rice wrapper in the hot water until soft and pliable, 10–15 seconds. Remove from the water and place on a cutting board.

Lay 1 ounce lobster meat in the center of the rice wrapper along with some of the vermicelli, daikon, and asparagus. Fold the bottom half of the wrapper over the filling, then fold in the sides of the wrapper. Pressing down firmly, hold the folds in place and tightly roll the wrapper up from bottom to top, then transfer to a large platter. Repeat with the remaining rice wrappers and fillings. Serve the summer rolls immediately with the dipping sauce and pickled ginger, if desired.