- 4 servings
Contains gluten, soy, egg and wheat.
These wonton-wrapped appetisers are full of crunchy goodness. Served with ginger dipping sauce, your guests won’t stop at one.
80ml (1/3 cup) cold water
2 tbsp soy sauce
5cm piece fresh ginger, peeled, finely grated
1 tbsp caster sugar
12 fresh flour wonton wrappers
1 medium (about 150g) carrot, peeled, cut into 10cm batons
4 green shallots, ends trimmed, cut into 10cm lengths
8 broccolini stalks, cut into 10cm lengths, halved lengthways (florets reserved for main meal)
125ml (1/2 cup) vegetable oil
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4 Method Steps
Combine water (80ml (1/3 cup) cold water), soy sauce (2 tbsp soy sauce), ginger (5cm piece fresh ginger, peeled, finely grated) and sugar (1 tbsp caster sugar) in a small bowl. Pour the dressing into a dipping bowl and set aside.
Place wonton wrappers (12 fresh flour wonton wrappers) on a clean surface. Place a few pieces of carrot (1 medium (about 150g) carrot, peeled, cut into 10cm batons), shallot (4 green shallots, ends trimmed, cut into 10cm lengths) and broccolini (8 broccolini stalks, cut into 10cm lengths, halved lengthways (florets reserved for main meal)) along 1 edge of each wrapper. Brush opposite edge with a little water and roll to enclose filling.
Heat the oil (125ml (1/2 cup) vegetable oil) in a wok over high heat until it reaches 180°C (when oil is ready, a cube of bread will turn golden brown in 15 seconds). Add half the vegetable rolls and deep-fry for 2 minutes or until golden brown and cooked through. Drain on paper towel. Repeat with remaining vegetable rolls.
Arrange rolls on serving plates and serve with dipping sauce.
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All quantities above are averages
Image by Steve Brown
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