Springroll with mussels
The popular Asian snack that we love to make ourselves. It's not difficult, it's easy, healthy, and it's super tasty! Originally, the spring roll was made in spring with seasonal vegetables (hence the name). Nowadays, you can find these festive little finger foods in various restaurants as a snack or an appetiser. There are countless variations, but we’re making ours with our favourite: the Zeelandse mussel. Enjoy!
Bring a pot of salted water with to a boil. Cook the noodles according to the instructions on the packaging. Meanwhile, slice all the vegetables into strips.
For the dipping sauce, combine all the ingredients in a small bowl and mix until the sugar is dissolved. Set aside.
Drain the noodles in a sieve and rinse them under cold water to prevent them from sticking together.
Fill a shallow bowl or dish with warm water. Dip a sheet rice paper into the water for a few seconds (until it softens), then place it on your work surface. In the center, add some little gem lettuce, cucumber, carrot, bean sprouts, spring onion, and glass noodles. Top with some of the herbs and then the steamed mussels.
Fold the sides over the filling and roll tightly. Repeat with the remaining rice papers.
Cut the spring rolls in half and serve with the dipping sauce. Enjoy!
