Quick and Easy

Mini fennel and scallop spring rolls

MINI FENNEL and SCALLOP SPRING ROLLSAustralian Women's Weekly
35 Item
25M
25M
50M

Ingredients

Method

1.Heat oil in a wok or large frying pan on high. Stir-fry fennel, scallop, carrot and onion for 1-2 minutes. Remove from heat and stir in water chestnuts, coriander, teriyaki sauce, sherry and chilli sauce.
2.Spoon a heaped teaspoonful of fennel mixture onto each wonton wrapper. Roll up to form a parcel. Dampen edges with water to seal.
3.Heat vegetable oil in a wok on high. Deep-fry spring rolls in batches (3 at a time) for 1-2 minutes each until golden. Drain on paper towel. Serve with sweet chilli sauce or soy sauce with chilli slices.

Green prawns can be used in place of scallops. If a small piece of wonton wrapper dropped into the oil sizzles immediately, it is ready to use.

Note

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