Mini Fennel And Scallop Spring Rolls - cooking recipe

Ingredients

1 tbsp oil
1 None fennel bulb, cored and thinly sliced
4 oz scallops, chopped
1 None carrot, grated
3 None green onion, thinly sliced
1 tbsp chopped water chestnuts
1 tbsp chopped cilantro
1 tbsp teriyaki sauce
1 tbsp sherry
1 tsp chili sauce
36 None wonton wrappers
None None Vegetable oil, to deep-fry
None None Sweet chili sauce or soy sauce with chili pepper slices, to serve

Preparation

Heat oil in a wok or large skillet on high heat. Add fennel, scallop, carrot and onion and stir-fry for 1-2 mins. Remove from heat. Stir in water chestnuts, cilantro, teriyaki sauce, sherry and chili sauce.
Spoon a heaped teaspoonful of fennel mixture onto each wonton wrapper. Fold in sides then roll up. Dampen edges with water to seal.
Heat vegetable oil in a wok on high heat. Deep-fry spring rolls in batches (3 at a time) for 1-2 mins until golden. Drain on paper towels. Serve with sweet chili sauce or soy sauce with chili pepper slices.