Name: Mini fennel and scallop spring rolls
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 tablespoon oil; 1 fennel bulb, sliced; 125 gram scallops, trimmed, chopped; 1 carrot, grated; 3 green onion, thinly sliced; 1 tablespoon chopped water chestnuts; 1 tablespoon chopped coriander; 1 tablespoon teriyaki sauce; 1 tablespoon sherry; 1 teaspoon chilli sauce; 35 mini wonton wrappers; vegetable oil, to deep-fry; sweet chilli sauce or soy sauce with chilli slices, to serve

Ingredients

1 tablespoon oil

1 fennel bulb, sliced

125 gram scallops, trimmed, chopped

1 carrot, grated

3 green onion, thinly sliced

1 tablespoon chopped water chestnuts

1 tablespoon chopped coriander

1 tablespoon teriyaki sauce

1 tablespoon sherry

1 teaspoon chilli sauce

35 mini wonton wrappers

vegetable oil, to deep-fry

sweet chilli sauce or soy sauce with chilli slices, to serve

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

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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