The Rolling Spring Roll - Syosset & Farmingdale, NY

One thing I miss about living in the city is the exotic cuisine that you can find on almost any corner. After a lot of searching, I have finally found authentic delicious Vietnamese cuisine. This restaurant is the first Vietnamese cuisine to open in Long Island!

The Rolling Spring Roll started as a food truck in Melville, NY on March 5, 2012. Chef Joe Bui wanted to introduce the people of Long Island to the delicious food he grew up eating. Joe selected the name “The Rolling Spring Roll” after his mother’s famous recipe – the spring roll. Since he would be serving his food via food truck, he felt the name “The Rolling Spring Roll” would be a perfect fit. The food truck was a huge success and after a year Joe opened a full-service restaurant and closed the food truck.

The Rolling Spring Roll now has two locations in Long Island. One is in Syosset and the other is in Farmingdale. My husband and I have only been to the one in Syosset which is the second location that opened. The décor in the Syosset location is very casual and bare bones.  This restaurant is all about the food with not a lot of ambiance or decoration.

After hearing about Joe’s famous mother’s recipe, we had to order the spring roll. The outside of the roll is crunchy and flaky. The inside consists of pork, vermicelli noodles, carrots and the most amazing spices. The waiter instructed us to wrap the spring roll in a lettuce leaf. Then we were given the option of adding cilantro and dipping it into a sauce. The addition of the lettuce leaf and cilantro brought the flavors to another level. The leaf added additional crunch and I always love an interactive experience where I can add or take away flavors based upon my particular preference. The sauce is so light and I couldn’t help dipping my spring roll again and again – apologies to my husband for double dipping!

Our second dish was the beef pho. Beef pho is rice noodle soup with thinly sliced beef, beef brisket and meatballs. It is accompanied by bean sprouts, basil onions and chili’s. My husband prefers the spice, whereas I prefer a milder flavor so chili on the side is better for our relationship! The way that Chef Joe is able to develop the flavors of the broth is outstanding. You can really taste the depth of the broth and that it took time and love to make such an amazing dish. The beef, brisket and meatballs just melt in your mouth. The aroma of the broth is soothing and you can pick up the scent of lemongrass and mint.

One day Chef Joe might re-launch his food trucks to reach even more locations throughout Long Island. Until that day, I would highly recommend making the trip as this cuisine is worth traveling for!

Pamela LiptonComment