Break out of the sandwich and salad lunch rut with these fresh and crunchy spring rolls. Filled with cucumbers, lettuce, herbs, and a briney razor clam salad, these are a great way to use up random veggies that have lived too long in the crisper drawer.
While razor clams are a delicious option when it comes to tinned fish, their appearance might… eh… weird you out. Razor clam purists might shudder at the thought of chopping them up, but those people are most likely not your lunch guest. Razor clams are still just as delicious chopped in smaller pieces. And who can resist such a cute box?
If you haven’t worked with spring roll wrappers before, don’t get frustrated if the first one or two break on you. After spending 15 seconds in warm water, you’ll notice when the wrapper softens just a bit. At this point, carefully transfer it to a cutting board, trying not to let it fold over on itself. If it soaks too long, it will be hard to keep from tearing. It’s better to under-soak them JUST a bit, then blot them dry with a paper towel to redistribute the moisture throughout the wrapper. If wrapping in spring roll wrappers is too much work, toss all the ingredients together in a bowl and Ta Da!! A regular salad!
Once a jar of Divina Calabrian Chiles is open, it’s hard not to add them to every dish. But if the Italian/Asian fusion isn’t your thing, use Sriracha or Sambal Oelek instead to spice up the clam salad.
Feel free to swap out a different tinned fish and use other veggies in these spring rolls. Peppers, snap peas, kohlrabi, fennel, radishes would all work great.
Razor Clam Spring 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.