These fresh spring rolls with mussels are super healthy, tasty and fun to make! The sweet mussel meat, crunchy vegetables and fresh herbs are a match made in heaven.
4 Recipe - persons
Recipe - time: 30 minutes
Recipe - difficulty
Recipe - ingredients
5 ounces glass noodles
12 dried rice sheets
1/4 cucumber, seeds removed, cut in strips
1/4 carrot, cut in strips
2 spring onions, cut in strips
12 little gem leaves, cut in strips
1,75 ounces bean sprouts
handful of chopped Thai basil
handful of chopped coriander
8,8 ounces steamed mussel meat
2 tbsp fish sauce
1 tbsp hot water
juice of 1 lime
1 clove of garlic, finely grated
1 chili pepper, seeds removed, finely chopped
2 tsp sugar
Recipe - how do you make it
Wanna know how to cook mussels? Have a look at this recipe. And check out the Fishy Friday video in which Bart cooks the spring rolls!
Recipe - steps
1 Cook the noodles in plenty of water with some salt according to the instructions on the package. In the meantime, cut all the vegetables into strips.
2 For the dipping sauce, put all the ingredients in a small bowl and mix until the sugar is dissolved. Set aside.
3 Drain the noodles in a strainer and rinse with cold water so they don't stick together. Tip: For extra flavor, mix the noodles with a tablespoon of the dipping sauce.
4 Take a deep plate and fill with hot water. Place the rice sheets in the warm water one at a time until they soften. Then place the sheet on your work surface. In the center, add some little gem, cucumber, carrot, bean sprouts, and spring onion. Then add some of the herbs, followed by the steamed clams and glass noodles.
5 Fold the sides over the filling and roll up tightly. Repeat with the rest of the rice sheets.
6 Cut the spring rolls in half and serve with the dipping sauce. Enjoy!