Arctic Surf Clam Salad Roll

Ingredients:

1 400 g box Clearwater Arctic Surf Clams (thawed and drained)
8-10 round rice paper wrappers
2 cups cooked vermicelli noodles, cooled
1 cup julienned carrots
1 cup mixed greens (lettuce, red shiso, or perilla leaves)
1/2 cup fresh herbs (mint or cilantro)

Dipping Sauce Ingredients:

3 tablespoons fish sauce (or soy sauce)
3 tablespoons warm water
1 tablespoon fresh lime juice
1 tablespoon sugar
1 teaspoon minced garlic
1 teaspoon finely chopped red chili (optional)

Method:

Slice the Arctic Surf Clams in half lengthwise if whole. Prepare the vermicelli noodles according to package instructions and rinse with cold water to stop cooking. Fill a shallow bowl with warm water. Dip one sheet of rice paper into the water for 2-3 seconds until just pliable, then lay flat on a surface.

Place the clam slices in a row across the center of the wrapper (presentation side down), followed by the herbs, greens, carrots, and a small bundle of vermicelli. Fold the bottom of the wrapper over the filling, fold in the sides, and roll up tightly. Whisk together the dipping sauce ingredients in a small bowl until sugar is dissolved. Serve the rolls fresh with the dipping sauce.