Oyster Spring Rolls

3:48 am on 3 March 2007

Ingredients

  • 1 bunch spinach, washed and stalks removed
  • 2 dozen oysters drained on paper towels
  • 1 pkt spring roll wrappers
  • Light soy sauce for dipping
  • 1 ltr vegetable oil

Method

Blanche spinach in salted boiling water for 1 minute then drain and rinse briefly in cold water, squeeze out excess water gently with your hands.

Separate a leaf of spinach and place one oyster in the middle of the leaf then wrap it as you would a parcel, repeat with the remaining oysters (keep any left over spinach for another use)

Now place the oyster/spinch parcel in a spring roll wrapper and again, make a parcel, sealing the end with a little water.

Once all of the oysters are wrapped , heat the oil in a 4 ltr pan to 180C

Fry the rolls in small batches until just golden brown and drain immediately on paper towels.

Serve as soon as possible with a small dish of light soy for dipping

From Jesse Mulligan, 1–4pm

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