Mini Fennel And Scallop Spring Rolls

• 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

1. 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.
2. Spoon a heaped teaspoonful of fennel mixture onto each wonton wrapper. Fold in sides then roll up. Dampen edges with water to seal.
3. 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.

oil, fennel bulb, carrot, green onion, water chestnuts, cilantro, teriyaki sauce, sherry, chili sauce, wonton wrappers, vegetable oil, sweet chili sauce

Taken from recipes-plus.com/api/v2.0/recipes/21035 (may not work)