Razor Clams Vietnamese Spring Rolls
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Razor Clams Vietnamese Spring Rolls

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Level

easy

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Cooking

30 min

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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
12
Japanese Cucumber
deseeded and diced
12
Butterhead Lettuce
leaves
6
Thai Chilli Sauce
13 cup
Red Onion
medium sized, chopped
12
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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