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Razor Clam Spring Rolls

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Servings 4 rolls

Ingredients
  

Razor Clam Salad

  • 1 tin razor clams
  • 1 small radish
  • 1 Divina Calabrian Pepper
  • ¼ cup cilantro
  • Zest and juice from half a lime
  • salt, to taste

Spring Rolls

  • ½ cucumber
  • 4 pieces lettuce
  • 4 basil leaves
  • 4 spring roll wrappers

Dipping Sauce

  • 2 tbsp soy sauce
  • Splash fish sauce
  • Juice from the other half of the lime
  • 1 tsp honey

Instructions
 

For the Razor Clam Salad

  • Remove the clams from the tin and bring. Coarsely chop and add to a small mixing bowl.
  • Finely chop the radish, Calabrian pepper, and cilantro. Add to the bowl with the clams.
  • Add the lime juice, zest, and a pinch of salt. Stir to combine and taste. Add more salt or lime juice if needed.

For the Spring Rolls

  • Remove the seeds from the cucumber and cut into 4-inch spears.
  • Prepare a sheet tray or a shallow bowl with hot water. Working one at a time, dip the rice paper in the water until pliable, but not floopy, about 15 seconds. Transfer to a cutting board and blot with a paper towel.
  • Arrange the lettuce and cucumbers on the bottom third of the wrapper. Spread out a quarter of the razor clam salad and top with basil leaves.
  • Fold the left and right sides inward, then tightly roll the wrapper away from you. Repeat with remaining wrappers and filling.

For the Dipping Sauce

  • Stir together all ingredients in a small bowl. Taste and adjust with more honey or lime juice as needed.
  • To serve, cut spring rolls in half and arrange on a plate. Serve with dipping sauce and enjoy.