Spring Rolls with Cockles

• 50g/2oz thin cellophane noodles
• 25g/1oz shitake mushrooms
• 100g/4oz cooked cockles
• 2  shallots, chopped
• 2.5cm/1'' fresh ginger
• 1  garlic clove, crushed
• ½tbs soy sauce
• 6 large spring roll wraps
• 1tbs flour mixed to a paste with water
• Vegetable oil for frying

Method

1. Soak the noodles for 20 minutes until soft, drain well, place on a chopping board and cut them into 2.5cm/1inch lengths. Place the noodles in a mixing bowl, add the cockles, shallots, garlic, ginger, soy sauce and season with black pepper. Cut the spring roll wraps in half, brush with some of the flour paste, place a dessertspoon of mixture on to the wrap. Roll up like a cigar, folding the edges in as you go.
2. Heat the oil until a cube of bread browns in 2 minutes. Cook the spring rolls in batches, drain well on kitchen paper. Serve with some Thai fish sauce, or a chilli dipping
3. Swansea Market is one of the best places to buy cockles. In South Wales cockles would traditionally have formed part of the traditional breakfast, along with fried eggs and fatty bacon. Cockles are plump and sweet, making them ideal for seafood dishes with pasta and rice.
4. Recipe courtesy of www.visitwales.co.uk

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