Fresh Eggroll with Mussels Chef Gord Bailey

Ingredients  Serves 6 


2 lbs mussels

3 cloves garlic, chopped

½ shallot, finely diced

2 Tbls butter

1 cup white wine

12 rice paper discs

8 Chinese cabbage leaves, finely shredded

¼ cucumber, finely diced



2 limes, juiced

1 tsp honey

1 tsp ginger, minced

1 Tbls sesame oil

Chopped cilantro to taste

Add all ingredients in mixing bowl and whisk until combined (set aside).



Sweat the garlic and shallots with the butter in a heavy bottom pan.

Add mussels.

Add the white wine.

Cover and steam until mussels open.

Strain broth and set aside. (Reserved mussel broth freezes well for soups and sauces.)

Shuck mussels and set aside.


To assemble the egg rolls, lay a damp cloth on a flat work surface, then dip a circle of rice paper into warm water and place it on a damp cloth.

Place some of the shredded cabbage, mussels and cucumber in the middle of the rice paper.

Fold the bottom edges of the rice paper over the top of the filling and then roll it over to encase the filling. Fold the right and then the left edges in toward the middle and finish by rolling it into a cylinder. Make 11 more rolls in the same way.

To Serve

Arrange rolls on large platter and drizzle sauce evenly over rolls.