Oyster Spring Rolls
- 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
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