Asian egg rolls with Atlantic halibut and Stimpson’s surfclams | A WAVE OF FLAVOURS

Ingredients

• 6 dehydrated shiitake mushrooms
• 50 g (¾ cup) rice vermicelli, cooked
• 30 ml (2 Tbsp) vegetable oil
• 2 garlic cloves, finely chopped
• 2 red chili peppers, seeded and diced
• 225 g (½ lb) Atlantic halibut, cooked and crumbled
• 50 g (½ cup) Stimpson’s surfclams, de-shelled and chopped
• 30 ml (2 Tbsp) fish sauce
• 5 ml (1 tsp) sugar
• Salt and pepper to taste
• 1 carrot, finely grated
• 50 g (½ cup) bamboo shoots, chopped
• 50 g (½ cup) bean sprouts
• 2 scallions, diced
• 15 ml (1 Tbsp) cilantro, chopped
• 30 ml (2 Tbsp) flour
• 24 egg roll wrappers