Fresh Lobster Spring Rolls

Spring rolls. Who doesn’t love spring rolls? I for one consider them to just be a healthier version of burritos, but I may be the only one. When people typically think of spring rolls the first thing that comes to mind for many are the fried spring rolls with the crunchy golden wrappers that one would often get when ordering Chinese takeout.  While I am a huge fan of that type of spring roll, there is another healthier type that is preferred in my home, especially by my pescatarian parents.

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This version uses a tapioca sheet as the shell or outer layer instead of a crunchy pastry wrapper. What the heck is a tapioca sheet you may ask? Well that is a good question. Prior to learning this recipe in my culinary class I had never heard of them either. Tapioca sheets are also sometimes referred to as “Spring Roll Skins”,  They are made from tapioca starch, rice flour, salt, and water. The great thing about this product is that is gluten-fee. The flours are combined and then dried for preservation and they have the texture of a thin plastic plate. When you use them you will revitalize them by soaking them in water, and then they will become stretchy and sticky kind of like seran or plastic wrap. They are just a flat paper-like version of the tapioca balls that are found in bubble tea or in puddings.

Tapicoa sheet

This is how these sheets look like when they are in the packaging, and when you take them out of the packaging. Notice the crisscross textured pattern on it.

So shall we get started with today’s recipe? The fresh lobster spring rolls that we will be learning how to make today are a wonder addition to a lunch box or just as a healthy snack. I really love snacking on them after a work out. So here we go!

Fresh Lobster Spring Rolls 


– basil
– mint
– costal lobster
– cucumber
– cilantro
– mixed greens
-tapioca sheets/ spring roll skin


– cutting board
– smooth dinner plate
– large bowl filled with clean cool water
– vegetable peeler
– knife


1) First gather all of your cooking supplies.

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2) Fill up your bowl with cool water from the tap and make sure that your dinner plate is smooth with no textures on it to prevent the tapioca sheet from sticking to it when it is wet.

Fill up a large bowl with clean water.

Fill up a large bowl with clean water.

3) Get your cucumber, peel it, and cut off the sides of it removing the seed core in
the center. Toss the core. Take the sides of the cucumber and cut them into match

Cut your cucumber into matchsticks.

Cut your cucumber into matchsticks.

4) Gather the rest of your ingredients and chop them into bits so they can fit more easily on the inside of your roll later. Make sure that you remove the stems from the mint and basil
first, before you start cutting. It doesn’t matter how much of each item that you uses. It all depends on your personal preference as to how many rolls you want to make and how much you want to stuff them. If you cut up too much you can just make it into a miniature salad.

You also have the option of not chopping the vegetables up into bits and instead just slicing everything into long strips and putting them into the roll that way. Either way you choose to do it is fine. It will only cause a difference in the texture of the roll when you are eating it.

Gather all of your ingredients.

Gather all of your ingredients.

Chop up all of your ingredients.

Chop up all of your ingredients.


5) Next you want to take your dehydrated rice wrapper,or tapioca sheet ,and dip it into your bowl of water for a few seconds to re-hydrate it. Be careful not to over-soak it or the sheet will become overly sticky and rip when you are trying to make your wrap. You really just want to get it damp. The best way to do this without overdoing it is to just to drag it along the surface of the water in one swoop making sure to get both sides of the sheet wet. Or you can just drop it in the bowl and immediately take it out, It should still feel hard and firm when you get it out of the water, but don’t worry it will continue to soften as you work wit it. Then gently shake off the excess water droplets.

Tapicoa sheet

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Quickly just get the entire tapioca sheet damp. then take it out of the water immediately and shake off the water.

6) There are two sides of the sheet. One side is smooth and the other is rough and textured. After you shake off the excess water place your sheet on your smooth plate with the rough-side facing up. You can then begin to place your chopped up ingredients on top of the sheet including the lobster, just like you would do when you are stuffing a taco.

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Add in the vegetables and lobster.

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Roll it up like a taco.

7. Repeat this process several times until you have the desired amount of spring rolls. It is okay if they look like they are a bit inconsistent in size and shape. With practice this should go away.

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See my rolls are various sizes.

8. Finally you last step is to cut the rolls in half diagonally, then plate them however you desire. You can serve these rolls with sweet chili sauce, Japanese peanut sauce, or hoisin sauce on the side to dip it in.

These are best eaten immediately after you make them.You can keep these in the refrigerator for a day or two after you make them. I wouldn’t recommend consuming them after that because the rice wrapper will get dry again.

Let me know how it turns out!

Bon apetit!

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