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Scallop spring rolls

Preparation time:: 10 mins
Cooking time:: 15 mins

Makes:: 16

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After you’ve prepared the rolls, it’s a good idea to let them stand for 10 minutes before frying so they won’t unravel.

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Ingredients

150g scallops, chopped
2 shiitake mushrooms, chopped
8 water chestnuts, chopped
2 green shallots, finely sliced
1 tsp sesame oil
2 tsp soy sauce
1 bunch chives, finely sliced
1 egg
2 Tbsp plain flour
16 spring-roll wrappers
Vegetable oil, for deep-frying

Method

1. Combine scallops, mushroom, chestnut, shallot, oil, sauce and chives in a small bowl. Set aside for 10 minutes.

2. Beat egg and flour, then brush onto 1 side of each wrapper. On same side, put a small amount of filling on 1 corner, then roll up halfway. Fold in sides, then roll up.

3. Pour oil into a medium pan to a depth of 4cm. Heat on medium until hot (180°C). Add rolls to pan and cook, in batches, for 3 minutes or until deep golden. Drain on paper towel. Serve.

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