A twist on the usual Spring Roll, much celebrated for Chinese New Year and often served at Dim Sum in the US and UK, or Yum Cha, as it is known in Australia.
- 2 tbsp ginger finely grated
- 2 tbsp cilantro fresh chopped
- 1 tbsp chives or green onion finely chopped
- 1 tsp lime or lemon juice
- 5 sheets spring roll pastry (or 20 won ton wraps)
- 20 oysters freshly shucked
- Peanut or canola oi for brushing
- Dipping Sauce
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 1 tbsp lime or lemon juice
- 2 tsp palm (or regular) sugar
- 1-2 tsp sweet chili sauce to taste
- Course: Appetizer
- Preheat oven to 350°F.
- Whisk the dipping sauce ingredients together in small bowl to dissolve sugar and set aside.
- Combine the ginger, coriander, chives and juice in a small bowl.
- Lay out a sheet of spring roll wrap and cut into 4 or lay out a won ton wrap. (Keep the remainder of the pastry, covered, under a clean damp tea towel while working to prevent drying out.)
- Place an oyster on the centre of each and top with a little of the ginger mixture.
- Brush edges with water and wrap as for a spring roll. Place, seam side down, on a lightly oiled or lined baking tray and brush lightly with oil.
- Bake for 10-12 minutes or until golden brown and crisp.
- Serve immediately with the dipping sauce.