Vietnamese Lobster Spring Rolls From Fisherman’s Belly

Yanni from Fisherman’s Belly recently spent some time on the Let’s Talk HookUp show and knocked their socks off with his Lobster Spring Rolls.  He share’s it with us too at BD. Thanks Yanni!

seafood recipe

Yanni says, “I’ll never forget the first time I ate fresh spring rolls in Little Saigon, SoCal. They were stuffed with shrimp, wild tasting vegetables and herbs, pucker-your-mouth-up dipping sauce, and this wonderfully textured semi-wet rice paper wrapping. The whole thing was so foreign, yet, was an instant hit in my mouth. I was in love.

This is my second lobster spring roll recipe. The first created fried spring rolls, now this recipe creates fresh spring rolls. They both use the same ingredients, but the fried spring rolls have raw lobster inside them before being fried, while the fresh spring rolls require the lobster to be cooked before the rolls are assembled.

Both are great recipes that will make you a “spring roller” with just a little practice. Once you learn these recipes you’ll be able to create all kinds of yummy spring rolls, especially with your fresh catch!”

Vietnamese Lobster Spring Rolls seafood recipe

Vietnamese Lobster Fresh Spring Roll

(makes 12 spring rolls)  Plan on a quick trip to your local Asian market!

Filling (salad)

  • 3 Lobster tails coarse chopped
  • 1 Packet of round rice paper (do not use “super thin” rice paper)
  • 4 oz rice noodles
  • 3 Carrots, grated
  • 1 Red bell pepper, julienned
  • 1 Bundle of green onions, chopped (save a stalk for the dipping sauce)
  • 1 Bundle Thai basil, strip leaves off by hand
  • Dipping Sauce (1 cup total)
  • 4 Tbsp. fish sauce
  • 2 Tbsp. sugar
  • ½ cup rice wine vinegar
  • ¼ cup of water
  • 1 Lime juiced
  • 1-2 Cloves garlic, coarse chop
  • 1 Green onion stalk, chopped
  • ½ Bundle fresh mint, chopped
  • 1 Sweet red chili pepper, fine sliced rounds (hot chili’s are always an option…)

Dipping Sauce

  1. Create the dipping sauce by adding the sugar, fish sauce, rice wine vinegar, water, garlic, mint, lime juice and red chili into a small mixing bowl. Use a whisk or a fork to mix vigorously.

Lobster Salad Directions

  1. Place the lobster pieces into a microwaveable pyrex pan. Drizzle about a tablespoon of olive oil over the lobster then add a pinch of salt and pepper. Mix, place the lid on the vessel, and microwave. I always start at one minute and start checking from there, usually in 10-20 second intervals. As soon as the lobster pieces go opaque, you’re done.  When the lobster is done cooking, add one third of your dipping sauce on top on the lobster pieces, then mix well. Now, add the lid back on and refrigerate for one hour.
  2. Create the lobster salad by first cooking the rice noodles. Bring a pot of 6 cups of water to a boil. Place the rice noodles into an empty pot and pour enough boiling water to cover the noodles. Let the noodles soak for 2-3 minutes. Pour out the water through a colander. Shake the colander to allow the any excess water free from the rice noodles. After the noodles have cooled, take a pair of scissors and cut the noodles in half. Use your hand to grab a cluster of noodles, then snip away.
  3. In a large mixing bowl. Add carrots, red bell pepper, green onions, basil leaves and rice noodles. Using both hands, mix the contents throughly.
  4. Prepare your work area by first adding water into a large rectangular baking pan,halfway up. Create on spring roll at a time. Start by immersing a single spring roll rice paper into the water for 5 seconds. Shake off the excess water and place the rice paper on your work space.
  5. I always hang an inch of the rice paper over the edge of my table. This gives me a starting point to hold on to. Using a large mixing spoon, place a healthy dollop of the lobster mix in the center of the wet rice paper. With your hands, distribute the mixture into a shape of a hot dog in the center of the rice paper. Start rolling by grabbing the dangling edge of the rice paper, then placing it over the hot dog shaped filling. Fold over both left and right sides towards the center. Then continue to roll up from the bottom. When finished, the spring roll should look like a large hot dog. The springs rolls can be cut into halves or thirds, or served whole. Enjoy!

Visit Fisherman’s Belly for many more delicious recipes and unique ideas for preparing your seafood and fresh catch.

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Fisherman's Belly is the brainchild of Yanni Hassir, a SoCal waterman whose passion extends from the ocean to his kitchen. offers a growing list of seasonal SoCal sport fish recipes. There are tips and tricks for cooking yellowtail, rockfish, white seabass, halibut, lobster, tuna, trout, and more. Every recipe is easy to follow, and made from everyday ingredients packed with flavor. In addition, enjoy Yanni and his buddies' SoCal fishing adventures. As a full blooded Greek, Yanni's thirst for the sea and its bounty can be attributed to his ancient fish-eating ancestors. Yanni learned to cook from his mother who was a sous chef at the King's Palace in Greece. Yanni uses big flavors, imagination, and his latest catch to please his family, friends, and of course his own belly.