Razor Clams Vietnamese Spring Rolls
Level
easy
Cooking
30 min
Preparation
20 min
Ingredients
Servings
6
Vietnamese Rice Paper | 6 |
Golden Chef Razor Clams drained and diced | 1 can |
Green Apple diced | 1 |
Red Apple diced | 1 |
Mango diced | 1⁄2 |
Japanese Cucumber deseeded and diced | 1⁄2 |
Butterhead Lettuce leaves | 6 |
Thai Chilli Sauce | 1⁄3 cup |
Red Onion medium sized, chopped | 1⁄2 |
Lemon juiced | 1 |
Chilli Padi chopped | 1 |
Fish Sauce | 1 tsp |
How to cook
Prepare the filling
- Add in the golden chef razor clams, apples, Japanese cucumbers and mangoes into a large bowl.
- Add in the Thai chilli sauce, red onion, chilli padi, fish sauce and lemon juice into the bowl.
- Mix well and chill for 30 minutes.
Assemble and serve
- Soak rice paper in warm water for 5 seconds and lay it on a cutting board.
- Place a spoonful of the filling onto a piece of butterhead leaf then place it on the rice paper.
- Roll it up like a spring roll and serve.
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