As the seasons begin to shift, Chef Sean Packan embraces fresh ingredients that are both vibrant and refined. His Vietnamese Lobster & Uni Summer Rolls combine sweet cold-water lobster, buttery sea urchin, crisp vegetables, fragrant herbs, and delicate rice paper for a dish that's equal parts art and flavor. Perfect for entertaining or enjoying as a light lunch, these rolls prove that simple, high-quality ingredients can create an unforgettable culinary experience.
Vietnamese Lobster & Uni Summer Rolls
Prep Time: 20–25 minutes
Servings: 3–4
Ingredients
Proteins
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2 (7–8 oz.) fresh cold-water lobster tails, blanched
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10–12 oz. fresh uni (sea urchin)
Fresh Produce
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1 seedless English cucumber, julienned
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¼ head purple cabbage, thinly sliced
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1–2 carrots, peeled and julienned
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½ bunch fresh cilantro, leaves picked
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½ bunch fresh mint, leaves picked
Base & Aromatics
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16 oz. cooked vermicelli noodles
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6–8 large rice paper wrappers
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3 kaffir lime leaves
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1 small knob fresh ginger, peeled
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1 stalk lemongrass, cut into three pieces
For Serving
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1–2 limes, cut into wedges
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Your favorite dipping sauce
Directions
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Prepare the aromatics. Lightly bruise the lemongrass and kaffir lime leaves to release their fragrance. If blanching fresh lobster, add them to the cooking water for subtle flavor.
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Prepare the fillings. Julienne the cucumber, carrots, and cabbage. Slice the blanched lobster tails into bite-sized medallions or strips.
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Soften the rice paper. Dip one wrapper into warm water for a few seconds until pliable, then place it on a clean, damp work surface.
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Layer the ingredients. In the lower third of the wrapper, arrange a small handful of vermicelli noodles, followed by the cabbage, carrots, cucumber, cilantro, and mint.
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Add the seafood. Top the vegetables with lobster and a piece of fresh uni.
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Roll tightly. Fold the bottom of the wrapper over the filling, tuck in both sides, and continue rolling until sealed.
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Serve immediately.
About Chef Sean
With more than 25 years of culinary experience, Chef Sean Packan is the founder and culinary director of Sean Mark's Cuisine located in Lebanon, New Jersey. His passion for cooking has taken him from professional kitchens in the United States to culinary training in Thailand and immersive cooking experiences throughout Mexico. Today, he specializes in private chef services, meal preparation, and custom catering, creating globally inspired dishes that showcase fresh ingredients, bold flavors, and thoughtful presentation. Whether preparing an intimate dinner or a large celebration, Chef Sean believes every meal should bring people together.
Learn more about Chef Sean at seanmarkscuisine.com.