| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Antony’s, Scotland |
1 |
servings |
INGREDIENTS
| 3 |
lg |
Spring roll wrappers |
| 6 |
|
Water chestnuts; finely chopped |
| 1 |
sl |
Ginger; finely chopped |
| 3 |
|
Spring onions; finely chopped |
|
|
; (including green |
|
|
; tops) |
|
|
Few drops sesame oil |
| 1 |
ts |
Light soy sauce |
| 24 |
|
Oysters slipped from their shells |
|
|
Vegetable oil |
INSTRUCTIONS
Cut each spring roll wrapper into quarters. Combine water chestnuts, ginger
and spring onion with sesame oil and soy sauce. Slit in oysters, turning
well in seasonings.
Divide mixture evenly between spring roll squares. Roll up carefully,
folding in sides to enclose filling. Brush edges with water to seal. Fry
for 2-3 minutes in plenty of clean oil. Drain on crumpled kitchen paper and
serve at once.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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