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Ingredients

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

Method

Step 1 Combine water, soy sauce, ginger and sugar in a small bowl. Pour the dressing into a dipping bowl and set aside.
Step 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.
Step 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.
Step 4 Arrange rolls on serving plates and serve with dipping sauce.

Wonton wrapped vegetables with ginger dipping sauce

How to make Wonton wrapped vegetables with ginger dipping sauce

Ingredients

Method