Crispy Mini Spring Rolls with Mussels

When we were back in Philippines, my wife and I would go to the wet market and buy mussels for a little over a quarter per pound. When I quit smoking at the time, my body went in revolt and when I went to a Chinese doctor, I was given the longest list of foods I shouldn't be eating. Luckily mussels was not on the list and they were one of my favorites growing up. Even now, I can eat them everyday. Mussels are great that it's low in cholesterol but rich with beneficial fatty acids that help with brain function and also serves as an inflammatory. Mussels are also a great source of vitamins and minerals that assist our immune system. Lastly, mussels are a sustainable seafood. Do yourself a favor and at the same time returning the favor back by taking care of nature. It's a win-win.

Since we can only have so much steamed muscles in white wine, experiment in substituting it in other dishes. Like in a spring roll? Spring rolls are definitely a labor of love, so if making mini ones aren't your cup of tea then try it regular sized and see how you like it. The mini ones would be a great starter for a small dinner or hors d'oeuvre for a small cocktail party.

Crispy Mini Spring Rolls with Mussels

Crispy Mini Spring Rolls with Mussels

2 cups cooked mussels rough chopped. (make sure to remove the beard)
1/2 cup water chestnuts rough chopped
1/2 medium onion fine diced
5 cloves of garlic minced
2 tbsp chopped Chinese celery (may substitute Cilantro or even Flat Leaf Parsley)
1 egg
1 tbsp cornstarch
2 tbsp oyster sauce.
pepper to taste

Mix everything together and leave in the fridge, covered for at least 30 minutes

Wrapping

cut a crosswise in to 4 equal sizes

 put a little less than a teaspoon of filling

 first fold from the bottom up

 fold both sides over to make an envelope

 roll all the way up and seal the end with egg wash

Notes:

make sure to drain the mixture well or the spring rolls will explode when you fry them

you may also make these well in advance and put them in the freezer. make sure you flour the tray and the spring roll when you store it because they will stick together.

fry them at 350 until golden brown. the filling is already cooked so they can fry at a slightly higher temperature.

as usual, ENJOY! and see us again soon!