Razor Clams Vietnamese Spring Rolls
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Vietnamese Rice Paper
Golden Chef Razor Clams
drained and diced
deseeded and diced
Thai Chilli Sauce
medium sized, chopped
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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