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Wonton-wrapped vegetables with ginger dipping sauce

  • 0:04 Prep
  • 0:25 Cook
  • 4 Servings
  • Advanced


  • 80ml (1/3 cup) cold water
  • 2 tablespoons soy sauce
  • 5cm piece fresh ginger, peeled, finely grated
  • 1 tablespoon 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


  • 1
    Combine water, soy sauce, ginger and sugar in a small bowl. Pour the dressing into a dipping bowl and set aside.
  • 2
    Place wonton wrappers on a clean surface. Place a few pieces of carrot, shallot and broccolini along 1 edge of each wrapper. Brush opposite edge with a little water and roll to enclose filling.
  • 3
    Heat the 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.
  • 4
    Arrange rolls on serving plates and serve with dipping sauce.

Source: taste.com.au


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