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.
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.