The sweetness of shrimps and the boldness of New Zealand green-lipped mussels are encapsulated in a rice paper wrap and fried until crisp. These seafood spring rolls sit atop a vibrant pea and mint mash.

Seafood spring rolls

The heart of this dish are shrimps and mussels poached in a little wine. Once cooked and finely chopped, they are bound with a velouté sauce and then wrapped in spring roll wrappers. Finally, the seafood wraps are fried until crisp.

It is important not to over poach the shrimps and mussels. They should be just cooked through. It should only take a few minutes. Once the shrimp meat turns pink, they are done. Frozen mussels are already cooked, so they need to be heated through and infused with the wine.

If you are lucky enough to be able to buy fresh green-lipped mussels (a large juicy, succulent variety), clean them well, then steam them until they open, but no more. Through away any that do not open. Allow to cool and remove from the shells.

Pea and mint mash

These crispy seafood spring rolls sit on mashed peas infused with fresh mint. On top of the spring rolls is spooned some sweet and vibrant chilli jam. Layers of flavour and colour.

I love chilli jam. A good chilli jam is not as hot as you might think but has a wonderful sweetness and complexity. I prefer the style from Central Vietnam, specifically Hoi An. See the delectabilia version of chilli jam.

You will be able to find spring roll wrappers suitable for this dish at a local Asian market, probably frozen. Also available online. Thaw them out, prepare the fillings, then wrap as per the guide in the recipe.

Seafood spring rolls on pea and mint mash with chilli jam

Course: Main Course

Cuisine: Asian Inspired

Keyword: green lipped mussels, peas, shrimps, spring rolls

Servings: people

Author: Steve Paris

Print Recipe

Ingredients

Seafood spring rolls

20 mussels frozen New Zealand mussels that had been thawed and removed from their shells
20 medium-sized shrimps shells removed and de-veined. They should be about as big as a de-shelled mussel.
1/2 cup white wine
2 stalks celery
1 Tbsp olive oil
1 red pepper
2 onions
8 cloves garlic
30 g butter
1 Tbsp flour
1/4 cup milk
2 egg yolks lightly whisked
1/2 tsp salt
12 spring roll wrappers
2 cups cooking oil

Pea and mint mash

3 cups frozen peas
1/2 cup chopped fresh mint
1/4 cup chopped fresh parsley
4 cloves garlic
1 tsp freshly ground black pepper
1/2 tsp salt
20 g butter

And…

4 Tbsp chilli jam

Instructions

Seafood spring rolls

Peel and finely dice 1 onion and 4 cloves garlic.
Add the olive oil to a saucepan and bring up to a medium heat.
Sauté the onion and garlic until soft and translucent.
Add the white wine and a 1/4 tsp salt and bring to a boil, then reduce to a simmer.
Add the shrimps and mussels. Poach until the shrimps have turned pink, about 3-4 minutes.
Remove the shrimps and mussels from the poaching liquid. When cool enough, remove the beard from mussels that still have it, and finely chop the shrimp and mussel meat.
Strain the poaching liquid and return to the saucepan. Over a medium heat, reduce down to 1/4 cup.
Finely chop the other onion, the other cloves of garlic, the celery, and the red pepper. Sauté in the olive oil until softened.
In another pan, make a roux from the 30 g butter and 1 Tbsp flour. When starting to turn golden, add the reduced poaching liquid and while stirring continuously, slowly add the milk until you get a smooth thick sauce. Taste the sauce and add more salt if necessary. Chances are you need another 1/4 tsp.
While still over medium-low heat, add the sautéed vegetables, chopped shrimps and mussels, and whisked egg yolks and stir into the sauce.
Allow the mixture to cool in the refrigerator for a couple of hours. This will make it easier to wrap.
Wrap some of the mixture into each spring roll skin.
Bring the cooking oil to a medium high heat.
Fry the spring rolls in the oil until golden.
Drain on paper towels.

Pea and mint mash

Boil the peas with 1/2 tsp salt for around 8 minutes.
Drain, retaining some of the water.
Mash the peas with a potato masher to the desired level of “chunkiness/mushiness”.
Add the butter, mint, parsley, pepper, and other 1/2 tsp salt and combine.